Management of:Kitchen & Restaurant staff to ensure effective functioning of the department.Health & Safety as required by the organisational standards.GP’s & sales mix.Income & expenses according to department budget.Department assets & stocks to ensure compliance with organisational policy & procedures.Planning of:Food and beverage department needs & stock level.Staff roster & leave.In-house staff trainingMarketing activities aimed at generating incomes.Menus & banqueting needs.Portion control.Ensuring of quality in the preparation of food.Purchase capital equipments.Staff interviews & induction.Monthly meeting with the department staff.Evaluation of:Department Financial Performance.Department staff performance & implementation of corrective measures.Administration of:Month end procedures and stock take.Regular stock checks and preparation of orders as required.Maintain health and safety standard in the department.Acceptable hygienic standard of the department.Conduct monthly staff meeting.Liase with clients, suppliers and various departments.Prepare departmental report to the GM.Do public relation and guest liaison.Filling and other related administration work.Attend to and handle customer complaints.Prepare, implement and monitor department’s accounts and budget.Check deliveries against delivery note.Conduct training needs analysis and conduct in-house training of the staff.Management and updating of Food cost system.Implementation and Management of the Company’s Financial and HR Policies and Procedures.Implementation and Management of the Company’s Health and Safety regulations in the department