Director, Food & Beverage

**Description:**

§ Responsible for the overall activities of this department, lay F&B Marketing plan, try to achieve the budget and control expenses for maximising departmental profit, maintain excellence of the standards of service, food quality and presentation, through enforcing systems, methods, courtesy and constant training of the F&B staff for a better efficiency.

§ To perform any other duties, set by hotel policies, management or his/her direct supervisor, which are not included here above.

§ Responsible to the Management of the hotel for the overall activities of the Department, namely the standards of service, quality and presentation leading towards guest’s satisfaction. Schedule the staff, train them and ensure a consistency among the staff proper scheduling, training and efficiency of the staff under his direction, for maximizing the sales volume while minimizing cost, expenses and payroll, thus achieving a satisfactory Department profit.