JOB DESCRIPTION - F&B MANAGER

Key Accountabilities
He manages the departments Galley, Restaurant, Bars, Provision and Controlling effectively, enforce company standards,
maintain food cost, improve and maintain sales and provability implement and maintain USPH standards and eliminate complaints.
The Food and Beverage Manager is in charge of all aspects of the food and beverage operations onboard, including revenues,
food costs, budgets, inventories, sanitation onboard and discipline in his department.
He co-ordinates the different departments.
Reports to
Hotel Manager, Head Office ashore
Subordinate Personnel
F&B Controller
Bar Manager
Maitre-d
Provision Master
Executive Chef
All other employees in the F&B departments
Areas of Responsibility
Responsilble for the day to dayoperation of the food & beverage deparment and all his sections, aboard the ship according to
companys instructions as directed by the Hotel Director.
Follow up on companys policies, rules, regulations and procedures
Responsible for the standards of service delivered to the passengers in the bars, dinning rooms, buffets and all other food &
beverage outlets by F&B employees. He has to ensure the quality of services in accordance with the company standard.
Ensure that all the F&B sections are organized, performed their duties and maintain their areas ans eqipment in a manner in
compliance with the company policiy and instructions as directed by the Hotel Director.
Approves all F&B requesitions so as to ensure that they are prepared properly and placed in a proper and timley manner in
compliance with companys instructions.
Ensure that all F&B areas are received and inspected in a timley manner and are in compliance with companys standards by
checking for quality.

Maintains the highest level of sanitation throughout all food and beverage areas as prescribed by USPH.
Oversees the overall operation of the storerooms as per comapnys instruction, including but not limited to rotation, preparation,
distributation and bookkeeping.
Participates in the daily preparation of meal times scheduled of all F&B areas collaboration with the Cruise Director in
Accordance with the companys instructions.
Approves the indents for repairs of equipment prepared by his controller before submitting them to the chief Engineer and keeps
an updated record of each request.
Responsible for the final delivery of all F&B products in accordance with companys standards.
Responsible for the overall implements, consumptions of all F&B polices and procedures pertain to employees, work manuals,
sanitation requirements, consumptions, costs, qualities, menues, special parties and others.
Maintain proper consumption levels as instructed by the company.
Prepare proper forecast and reach desired revenues for all beverage outlets onboard.
Sets an example for the entire F&B department by always displaying impeccable behavior.
Maintain a smooth interaction beteen all his department heads at all time.
Monitor the moral of all F&B employees and their realationship to each other, with the other departments.
Assist those employees in the F&B department who are need, ensure that all cremembers in your department receive a complete
familiarization and training for their positions when signing on.
Creating a high level of moral within the F&B department, developing a good working realation with all others onboard
departmens, trough cooperating and communication.
To ensure all crew members withhin the department follow all the Masters rules and regulations.
To ensure all crew members withhin the F&B departments are treated in a fair and unbiased fashion withpout exception.
To coordinate all sign on and sign off procedures of crew members withhin the department with both shoreside and shipboard
management, ensuring that proper following up and documentation of same is executed. Work hand in hand with the Crew Purser in
that matter.
Reviews and preparing performance evaluations of all his department heads as well as approving all evaluations submitted by
his department heads for F&B employees as per companys instructions.
To ensure that all crew members withhin the department are periodically evaluated (all 3 month).
Maintening effective cost controll in all areas of the F&B department.
Maintening open communication with the responsible operation shoreside and with the Hotel Director.
Countersigning of all requesitions and purchase requests.

Approves on a regular basis all overtime payments as prepared by his department heads and the comparing those figures to
offical budgets.
Approves all work schedule prepared by his department heads.
Assits guests in any special request, including but not limited to parties, special functions, special diets.
Perform other duties which are requested by the company.
A restaurant food and beverage manager has to be a master at multitasking. She is in charge of all aspects of day-to-day operations of
the food aspect of the restaurant. She must have extensive training in food safety, health codes and local and state restaurant laws. The
attractiveness and safety of all food in the restaurant rests on her shoulders.
Read more : http://www.ehow.com/about_5402102_food-beverage-manager-duties-responsibilities.html
FOOD AND BEVERAGE SUPERVISOR
Maintain knowledge and ensure compliance with departmental policies and standard service procedures.
Supervise efficient upkeep of tools through proper usage of equipment and devices.
Analyze all guest requirements and prepare plans resolve customer care related issues and satisfy guests.
Monitor and ensure optimal cleanliness, sanitation for all growth oriented organizational projects.
Manage and administer supply of linen cloths and uniforms to staff members for cleaning rooms and other private suits.
Perform regular investigation on design and provide all materials and devices to ensure enhancement of better services.
Assist all room service staff members to work properly and provide maximum facilities to guests to outlet.
Monitor all phone calls to room service department to ensure timely resolution for same.
Facilitate procedures to take orders from visitors in systematic way and ensure compliance to all regulations and standards of
department.
Monitor bar set-up maintenance programs, check buffet/reception tables and coffee breaks process plus initiate plans to enhance
beauty of hotels.
Coordinate with various departments and ensure staff set up and supply remain according to departmental standards.
Monitor and ensure completion of orders, administer all maintenance projects plus communicate with engineering staff for all repairs.
Prepare documents and maintain adherence to departmental standards.
Monitor status of assignments and any follow-up in association with manage plus supervisor in waiting list.
Overhaul and monitor archives plus check price list of food and drinks inclusive and analyze on food and drinks.
Inspect food and beverage product preparation programs and maintain goodwill of company.
J ob Duties and Tasks for: "Housekeeping Supervisor"
1) Assigns workers their duties and inspects work for conformance to prescribed standards of cleanliness.

2) Investigates complaints regarding housekeeping service and equipment, and takes corrective action.

3) Obtains list of rooms to be cleaned immediately and list of prospective check-outs or discharges to prepare work assignments.

4) Coordinates work activities among departments.

5) Conducts orientation training and in-service training to explain policies, work procedures, and to demonstrate use and
maintenance of equipment.

6) Inventories stock to ensure adequate supplies.
Executive Housekeeper: Job Description, Duties and Requirements
Job Description
Executive housekeepers are usually in charge of overseeing the cleaning process of large establishments like hospitals, nursing
homes and hotels. These positions are normally indoors, although some time can be spent outdoors at lodging establishments. Work
hours are done during the day, but evening or night hours are common with establishments that are open around the clock. A
standard workweek for many executive housekeepers is 40 hours, although overtime or weekend hours can be required during busy
periods.
Job Duties
Executive housekeepers are in charge of overseeing and directing the cleaning activities for a business orhotel. The work schedules
are prepared and planned in advance by the executive housekeeper, and the executive housekeeper handles customer service and
complaints as well.
Cleaning materials and new items are also ordered by the executive housekeeper to ensure that their workers have the proper tools to
perform their job duties. An executive housekeeper has to be aware of the schedules of others in order to time the cleaning of rooms
with other departments. Additionally, the executive housekeeper informs workers about the procedures and policies that have to be
followed while cleaning rooms.
Job Requirements
The job requirements for an executive housekeeper position can vary depending on the employer. Previous work experience in
housekeeping is frequently necessary. A high school diploma or a GED is recommended. Many employers prefer executive
housekeepers with some managerial or business experience.
An advanced educational degree is a typical requirement for executive housekeeping positions at hospitals. An associate's or
bachelor's degree in business management or hotel management can lead to great employment opportunities for executive
housekeepers. Employers normally offer job training to new executive housekeepers, informing them how managerial procedures
are performed within the company.
Voluntary certification is available from organizations like the International Executive Housekeepers Association (www.ieha.org).
Registered Executive Housekeeper (REH) and Certified Executive Housekeeper (CEH) are the two designations available from this
association. The CEH requires a high school education while the REH needs a four-year degree. Courses have to be completed prior
to completing the examination for this designation. Afterwards, regular renewal every three years is necessary.

Bell captain
JOB SUMMARY:
Supervise Bellman and Doorman daily performance to ensure the smooth and normal operation of the section and the implementation
of all Bell Service tasks. Enhance all luggage are delivered/collected accurately, efficiently and on time. Maintain proper records of
luggage, parcels or letters kept at Concierge for guests. Provide information as requested by guests or patrons.

DUTIES RESPONSIBILITIES:
Responsible for all Bell Service activities such as luggage service upon guests check-in and check-out, luggage storage, message
service, and information service and other related tasks.
Extent assistance to guests and patrons alike.
Conduct and assist in the proper training of all Bell Service staff.
Supervise, check and record storage of guest luggage in the baggage storeroom on a daily basis and ensure that it is within the
Luggage Storage guidelines.
Supervise the daily posting and updating of the Events Board in the lobby in co-ordination with Catering and F&B Office.
Monitor and help guests on the guest transportation bookings, especially promote hotel transportation to maximize transportation
revenue.
Help to arrange mail service, film development, or other duties requested by guests.
Ensure the proper distribution of the daily newspapers to all in house guests, especially for VIPs and long staying guest.
Ensure guests messages, faxes are passed to guests, or delivered to guest- room immediately and accurately.
Responsible for obtaining update town information regarding places of interests in Shenzhen and other similar spots intended for
tourists.
Provide information of customs and Immigration Regulations of Shenzhen in particular, as well as related forms for immigration at
concierge desk.
12. Responsible for the daily roster under the jurisdiction.
Perform other duties be assigned by the Front Office Manager, Assistant Manager or other concerned hotel officers.
14. Always concern energy and environment conservation issues in the daily work.
15. Perform all duties, other than the above as requested by hotel policies and/or his/her direct supervisor.

Job Description
Executive chefs are found in a wide variety of work settings, from tiny restaurantkitchens staffed by a handful of chefs to large
industrial kitchens staffed by a large number of chefs, culinary assistants, and apprentices. In all work settings, however, an executive
chef must be able to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks
simultaneously.
An executive chef is also charged with maximizing the productivity of the kitchen staff, as well as managing the sous chef and chef de
partie, whom are directly below them in the chefs chain of command.
Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace is incredibly important for all
chefs, and the executive chef is expected to set an example for the chefs below him or her. An executive chef will have worked their
way up the kitchen hierarchy in many different chef roles before assuming this particular chef title.
Duties and Responsibilities
An executive chef has a huge range of duties and responsibilities within the kitchen. The most important of these is to ensure that
quality culinary dishes are served on schedule and to see that any problems that arise are rectified. As such, the executive chef is
responsible for approving all prepared food items that leave his or her kitchen.
When the restaurant is not occupied with actively serving patrons, as in between meal times, the executive chef is expected to modify
and create new menus as needed so that they remain effective for the purposes for the restaurant or other establishment. The executive
chef may also be called upon to use this time to create a wide variety of new dishes for his or her kitchen. In addition, the head chef
also performs many administrative duties, including ordering supplies and reporting to the head of the establishment.
Head Chef Kitchen Manager
Job Purpose
To effectively manage the kitchen team to achieving the highest standard of food production. To control and manage the food cost in
line with the budget, source ingredients in accordance with the Companys sourcing policy and control production and portions in line
with agreed specifications.
Duties and Responsibilities
o To be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff
understands and employ these policies consistently
o To work with the kitchen brigade to develop menus and offers which reflect customer demand and support the objectives of
the contract
o Through the effective use of company documentation ensure that all relevant control procedures are in place to deliver
accurate production records and effective waste management
o To manage the agreed food cost targets in line with the agreed budget.
o Record and maintain accurate pricing data for all commodities on the unit stock sheets
o Recommend and promote new menu ideas and special food events/special days within the contract and work with the
Company Executive Chef to develop new dishes for the business
o To ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have
the minimum qualifications and training to work in a kitchen environment
o To ensure that the company food hygiene management system is in place and fully understood by all the team
o To ensure that the kitchen team comply with the policy on personal hygiene and uniform
o Ensure that there is a strict adherence to regulations where applicable
o To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies
o Develop a relationship and seeking advice and guidance as necessary
o To ensure cleaning rotas are operational throughout the food production and service areas
o Encourage employees to work safely and lookout for the safety fellow workers and customers
BARTENDER





Summary Description


Mix and serve drinks to patrons, directly or through waitstaff.


Job Tasks



Collect money for drinks served.


Check identification of customers to verify age requirements for purchase of alcohol.


Clean glasses, utensils, and bar equipment.


Balance cash receipts.


Attempt to limit problems and liability related to customers' excessive drinking by taking
steps such as persuading customers to stop drinking, or ordering taxis or other transportation
for intoxicated patrons.


Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or
straws.


Serve wine, and bottled or draft beer.


Take beverage orders from serving staff or directly from patrons.


Clean bars, work areas, and tables.


Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other
drinks.


Plan, organize, and control the operations of a cocktail lounge or bar.


Order or requisition liquors and supplies.


Supervise the work of bar staff and other bartenders.




Serve snacks or food items to customers seated at the bar.


Slice and pit fruit for garnishing drinks.


Plan bar menus.


Prepare appetizers such as pickles, cheese, and cold meats.


Ask customers who become loud and obnoxious to leave, or physically remove them.


Arrange bottles and glasses to make attractive displays.


Create drink recipes.

JOB TITLE: BANQUET SUPERVISOR
REPORTS TO: BANQUET MANAGER
POSITION SUMMARY:
To supervise all phases of all type of banquet functions, Coordinate activity on a daily basis. Banquet supervisor should also oversee
banquet event and ensure that all service standards, departmental policies are followed by banquet staffs. Act as a single point of
contact with the banquet host during the banquet function.

DUTIES AND RESPONSIBILITIES:
o Meet and greet clients.
o Oversee catered functions, in house and off site.
o Responsible for making the function space visually appealing and presenting the menu offering for the event.
o Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas.
o Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the Banquet and Catering
Section in the shift assigned.
o Responsible for consistently implementing the service standards and operating procedures in the banquet and Catering service.
o Provide excellent customer service and ensure customer needs are met.
o Provide unique and creative ideas to enhance meetings & group experience.
o Should posses in depth Knowledge of Food and Beverage preparation and presentation.
o Supervise events and team members throughout service.
o Guide the Banquet servers in set up of tables and place settings.
o Be familiar with all current and upcoming event details.
o Resolve staff and customer concerns quickly and efficiently.
o Co-ordinate with the Kitchen and housekeeping department.
o Should be able to work under pressure and also work in long or break shifts.
o Scheduling of banquet staff, prepare weekly duty chart to correspond with banquet functions and manage labour for monthly.
o Assist the Banquet Manager with scheduling, training and performance management.
o Assist and support the Conference Services Manager to provide excellent guest service
o Organize Transportation of food and equipment to offsite catering events.
o Should have experience in operating sales and catering softwares like Opera S&M, Protel Banquet, Delphi etc.
o Should have experience in operating POS (point of sales) Softwares.
o Responsible for monthly inventory, consumption spreadsheet and banquet staff labours.
o Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating equipment for functions assigned.
o Speak with others using clear and professional language, and answer telephones using appropriate etiquette.
o Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to
25 pounds without assistance.
o Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
BANQUET MANAGER
Key responsibilities:
Marketing and selling conference and banqueting facilities
Scheduling reservations
Operating the facilities profitably
Planning well so each event runs smoothly
Checking all bills are paid on time
Managing your food and beverage team
Briefing staff and checking the room set-up before the event
Ensuring the room is turned around, ready for the next event