Description

DUTIES & RESPONSIBILITIES:

1.    Achievement of budgeted food sales, beverage sales, labour costs and profitability.

2.    Completion of Customer Follow-up calls on a timely basis.

3.    Timely analysis of Food & Beverage Prices in relation to competition.

4.    Participation and input towards F&B Marketing activities.

5.    Entertainment of potential and existing customers.

6.    Preparation of Sales Promotions & Mailings.

7.    Competitive analysis every three months by calling competition and gathering data such as banquet kits, room rental rates, etc.

8.    Telemarketing to previous clients to inquire about possible future bookings.

9.    Development and maintenance of all department control procedures.

10. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.

11. To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.

12. To confirm all details relative to group functions with meeting/banquet planners.

13. Supervision of daily paper flow including Proposals, and Function Contracts. Maintenance of restaurant's credit policies. Etc.

Information