F&B Manager Job Description

The Assistant Manager is also accountable for the store and helps the store managers quite a bit with inventory and daily store operating routines. Involved in this is the “overall store operations and security”, which includes making sure all sanitation standards are being followed (Dunkin’s Brand Group, Inc., 2015). They are also a part of the hiring team. Very similar to Assistant Managers are Shift Leaders, as they do a lot of the same jobs as the assistant manager. The main focus is on customer satisfaction and the quality of services being provided. These leaders make sure that “operations run smoothly, efficiently, and according to industry standards while also overseeing and directing employees”

We must know which visitors we can expect. For example, guests for a wedding (because a wedding will be held in one of the halls of the hotel), or businessmen who come for a business meeting, or a family on vacation.

Question 5. TCO 5. Discuss the primary duties of the Director of Food and Beverage. Why is this position so critical in a full-service hotel?

The Assistant Manager is also accountable for the store and helps the store managers quite a bit with inventory and daily store operating routines. Involved in this is the “overall store operations and security”, which includes making sure all sanitation standards are being followed (Dunkin’s Brand Group, Inc., 2015). They are also a part of the hiring team. Very similar to Assistant Managers are Shift Leaders, as they do a lot of the same jobs as the assistant manager. The main focus is on customer satisfaction and the quality of services being provided. These leaders make sure that “operations run smoothly, efficiently, and according to industry standards while also overseeing and directing employees” (Dunkin’s Brand

Environmentalism has become a great concern in all sectors of business, evidenced by the recent jump in energy prices, and empirical data provided by several different environmental and scientific agencies. The Hotel industry is no different, in fact, it would benefit greatly from the recent push for all businesses and business sectors to "Go Green." Yet, the industry has long resisted the changes, and is only recently catching up to other industries that have converted their operations to have greener strategies.

The community, business partners, customers/guests, and employees all have low power, high importance. The community expects a high level of quality products and services that provide significance to their area. This includes having both involvement and support towards the community growth. The protection of the environment and a conservation of natural resources is a concern of the

Open and close cash registers, performing tasks such as counting money, separating charge slips, coupons, and vouchers, balancing

1. Assess the decisions made by the hotel’s management in relation to the various offers received

Many hotels utilize sustainability as a strategy setting for operations, and as a critical success factor (Boerner, 2010). A company become more sustainable by evaluating the positive and negative environmental, economic, and socio cultural impacts on hospitality industry and helps the operation to be in profit and minimize waste or harmful aspects. Environmental certification program for hotels Provides technical guidance. Participating facilities area warded between 1and5 Green Keys depending on loyalty to criteria (LRA Worldwide,

To implement effective occupational health and safety management, managers, supervising personnel and employees require a range of systematic OHS strategies based on clearly defined practices, procedures and systems.

At last, the ecological element is also important when investigating the business environment and the CSR has gradually ended up coordinated in numerous associations' business goals. For a hotel industry to be socially, dependable it must finish numerous approaches, for example, submitting to the energy consumption laws, lessening carbon footprint, and connecting with the local community. Then again, the natural disaster has turned out to be incessant. Subsequently, numerous destination spots are intensely influenced and sustainable tourism must be practiced to save natural resources (Levonsky & Conley, 2004).

The outlet is leaded by the Manager, assisted by two assistant managers, and one shift in-charge for each shift, that supervises the performance of counter workers and kitchen workers

special attention should be given to maintain quality in the case of the Hotel and

Service is the most important aspect when it comes to handling a hotel. A hotel’s main objective is to provide the best service and tend to all of the guests’ needs and requirements. If there is no service then there would be no business. When running a business, the costumer is always placed first. Poor services can results in a complaint from a guest. But that complaint can be used to better the business in the future.

9:00 to 10:00, the hotel standards will be explain such as values, visions and history moreover a review of the policies and procedures of the establishments will be explained such as in case of fire what is the procedure and also the expectation of the hotel from the employees.