• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers     and fellow employees. • Supervise all F&B personnel. • Respond to guest complaints in a timely manner. • Prepare the F&B budget and monitor department performance with respect to the same.  • Maintain daily cash controls and financial reporting for department. • Participate in the development of the annual budget; develop short and long term financial operating plans. • Responsible for the development, implementation and daily follow-up of hotel’s F&B marketing plan and sales promotion efforts. • Meet or exceed sales and profit objectives. • Maintain food and liquor costs at or below budget percentages and controllable costs below budget. • Perform any necessary follow-up, including forecasting. • Monitor industry trends; take appropriate action to maintain competitive and profitable operations. • Work with other Hotel Leadership members and keep them informed of F&B issues as they arise. • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. • Coordinate and monitor all phases of Loss Prevention in the F&B department. • Manage monthly food and beverage inventories.