ORGANIZATION OF THE FOOD AND BEVERAGE AND DUTIES OF FOOD AND BEVERAGE MANAGER ??
ORGANIZATION OF THE FOOD AND BEVERAGE DEPARTMENT
The department can achieve its predetermined objectives efficiently if every employee knows the part he is to play in the team operation and how his/her role relates to the others and contributes to attaining the overall objectives. Every employee is given his/her duties and responsibilities in the hierarchy of reporting. This is done in organizing, which is one of the managerial functions. Organizing is the process of
It may be summarized as organization is the process of identifying and grouping the work to performed, defining and delegating responsibility and authority, and establishing relationships for the purpose of enabling people to work most effectively together in accomplishing objectives'.
An organization's structure must clearly state who is to do what and who is responsible f what results. Though an organization implies many meanings to many people, for most practising managers, it means 'formalized intentional structure of roles or positions'. The food and beverage manager identifies the nature of work to be carried out in each area of food and beverage department and identifies positions and draws job description for each, with the personnel manager to establish formal organization structure.
FUNCTION OF THE FOOD AND BEVERAGE MANAGER
- Formulating financial, catering, and marketing policies and strategies
- Preparing organization structure for his/her department with job description for each designation liaising with personnel department
- Appointing right people for right job
- Preparing budget for the department consulting the departmental heads
- Planning menus for various outlets in consultation with chefs and the restaurant manager/s
- . Designing and implementing sales promotional activities to achieve the revenue target
- Analysing sales and identifying markets
- Studying competitors' strategies and their market share
- Liaising with government agencies
- Keeping the staff updated on latest trends in food and beverage sector
- Controlling all three elements of costs—food cost, labour cost, and overheads
- Scheduling training programme for all the staff of the food and beverage department
- Convening meetings with departmental heads to study progress of departments and to solve problems, if any
- Ensuring predetermined quality of dishes and services offered to guests is maintained
- Maintaining very good rapport with guests
- .Attending meetings called for by the general manager
- Implementing hygiene and safety standards
- Monitoring performance of the departments
- Investment decisions on equipment procurement, expansion of food and beverage outlets, and so on
- Selecting suppliers for kitchen commodities and alcoholic beverages
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