Assistant Food & Beverage Manager
Jan 2013 - Present
Control payroll and equipment costs through efficient allocation of department budget.
Oversee inventory management and requisition of materials and goods.
Manage and direct kitchen and serving staff of 45, including weekly schedulling of shifts and facility stations.
Writing up Standard Operating Procedures.
Promoting the hotel at every opportunity
Upholding outstanding levels of administrative and operational standards.
Perform daily checks around the outlets
Organising and planning ahead
Recruiting, training and mentoring staff.
Managing & organizing all F&B staff