FOOD AND BEVERAGES

Director F&B
HL-B

Asst. Director
F&B
HL-C

Restaurant Banquet Stewarding

Manager Manager Manager
HL-D HL-D HL-D

COMPETENCIES:

1- CUSTOMER ORIENTATION
2- ADMINISTARTION
3- BUSINESS ACCUMEN
4- LEGAL KNOWLEDGE
5- AUDITS
6- CREATIVITY
7- NETWORKING

Administration into: HR and operations

Business Acumen can be also called: Financials

DIRECTOR F&B

1- Guest interaction
2- Special Planning for the VIPS
3- Inventory Management : cgls | ensuring that breakages don’t happen
4- Breakage Management
5- Appraisal of employees in the departments
6- Beverage Inventory management
 7- Banquet liquor reconciliation report
8- Ensuring layout in all restaurants is as per the satndards
9- Appraisals | Training
10- Designing KPI’s
11- Inventory planning during events (cgls)
12- In room dining
13-
14- Coming up with the required budget ( eg in terms of cgls) | capex and opex both
15- Revenue forecasting
16- Keeping tab on the daily revenue collected | taking corrective actions on the outlet
17- Competition analysis
18- Pricing strategy
19- Promotion and designing of packages in connection with the sales and banquet head.
20- Menu engineering with chef : use BCG Matrix
21- Planning of the events
22- Coming up with SOP’S of the layout
23- Vendor management for stewarding | cgls etc
24- Liquor Licensing | ensure legatrics (s/w) is complied with
25- AUDITS : LQA | JD | TPAM,ISO,SAFETY AUDITS

Points 18,19,20,21 require creativity also

ASST. DIRECTOR OF FOOD & BEVERAGES

1- Guest Interactions
2- Ensuring the VIP’s are taken special care and that there preferences are given priority
3- Link between the Director of F&B and the restaurant managers in the outlets
4- Carrying out checks to ensure that the strategy put in place by the director of F&B is followed in
all the outlets.
5- Grooming sessions
6- Training of the employees (Restaurant Managers) under him.
7- Keeping a check on the budget and revenue of all outlets | if there is an overflow in the budget
and revenue is not being met hen taking corrective actions
8- Giving inputs on the pricing | budget
9- menu-engineering |Giving ideas for PR Activities

Point 9 requires both creativity and business acumen

RESTAURANT MANAGER

1- Guest Interaction
2- Identifying key customers and panning accordingly
3- Identifying the regulars and maintaining relationship with them
4- Inventory management of the outlet.
5- Breakage Report
6- Appraisal | Managing Leaves
7- Duty Rosters
 8- Ensuring that layout as per the standards
9- Ensuring that SOP’S is being followed
10- Inventory management of the liquor
11- Ensuring that they don’t overshoot the budget
12- Achieving revenue targets
13- Likewise deciding which drinks | food items to sell which not to
14- Identifying fast moving and slow moving food items
15- Menu reengineering with the head chef(CDC)
16- Giving inputs on the promotional activities
17- AUDITS : LQA | TPAM | JD

Point 16 and 17 require both business acumen and creativity

STEWARDING MANAGER

1- Managing inventory: cgs | chemicals to clean

2- Put SOP’s in place for the cleanliness process and see it is followed
3- Managing manpower and their leaves
4- Training the people
5- Polishing of the silverware | brassware
6- Vendor Management if there is an event
7- Put a budget in place for the inventory
8- Check we are not overstocking chemicals and using it optimally so we over don’t shoot the
budget | keep check on the expenditure
9- JD Audit