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ELIZABETH SANCHEZ ORTIZ

Feature List Manager

Here are some of the responsibilities that usually fall on managers:
1.Asignar tasks of their subordinates.
2.Registrar permanently effective realization of these tasks.
3.Atender to contingencies that may arise.
4.Evaluar the performance of their subordinates, as well as the combination of the tasks they perform for the purposes of the general objectives of the company.
5.Si is a general manager, assistant managers bring together and communicate common goals.
6.Si is a general manager, overseeing managers area.
7.Si is a manager of an area, communicate with other areas to meet the matching tasks and the possibility of combining efforts.
8.Informarse about all surveys of customer satisfaction.
9.Sacar conclusions on working conditions and inform their superiors.
10.Cubrir quickly positions in cases that an employee is prevented.
11. In some cases, decide on the introduction of new products to market.
12.Llevar a good relationship with customers, while seeking new ones.
13.Seleccionar competent personnel and be responsible for that selection.
14. In some cases, signing checks and deciding on financial policies of the company.
15.Vincularse with sectors outside the organization: relatives of the workers, neighbors of the organization, authorities.
16.Procurar in the order tasks, as well as the physical space where they work.
17.Atender potential environmental impacts of productive activity.
18.Mantener continuous contact with suppliers.
19.Informarse on developments in the markets regarding the company and its powers.
20.Crear a work environment where goals are known, goals, mission and vision of the company.

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The direction, management or food and beverage department is the unit responsible for the provision of catering services in different organizations or establishments. The manager or head of that area must meet a series of personal requirements and vocational training to enable it to successfully perform the duties inherent in his position, and ensure the provision of high quality services geared to total customer satisfaction and to contribute to the achievement of the objectives set by the general management of the establishment.FOOD AND BEVERAGES MANAGER

Features: - The direction of Staff.- Interviews with new integrantes.- Control horarios.- hours extras.- Control Order Personal Extra.- Inventory Control (Production of chips) - Maintain active communication with other departments the Organization.- the management reserves the client.- the general supervision of the customer.

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A and B manager-

Plan, coordinate and manage all activities related to food services at the level of the hotel complex. Supervise and direct personnel under their responsibility, handling management indicators that allow tracing aimed at achieving full customer satisfaction strategies. Direct contact and relationships with customers and identify potential opportunities for new and improved services within established contract.

Main responsibilities:

· To plan, manage and coordinate the activities of A & B, defining guidelines and work routines.

· Direct, distribute and prioritize relevant tasks and solve operational problems.

· Control reserves and the arrangement of the tables according to service orders.

· To promote the sale of products according to the profile of each client.

· Participate in the development of food and beverage menus.

· Addressing guests, listening to suggestions, criticisms, complaints and provide the right solution.

· Coordinate food and beverage service at events.

· Maintain or improve the level of food and beverage costs established.

· Coordinate and monitor the level of service, ensuring guest satisfaction.

· Monitor the quality of equipment purchases and raw material stock of food, beverages and supplies.

· Plan and organize the operational functions of each center of consumption.

· Participate in the budgeting of the centers of consumption.

· Integrate and train the food and beverage team.

· Plan, organize and direct banquet services.

· Coordinate the team under his responsibility, selecting, training, evaluating performance and stimulating the motivation of employees.

· Develop shifts and holiday enjoyment, equipment sizing, as well as define patterns of time and quality of service.

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Aminthia Contreras

IDENTIFICATION.
· NAME OF CHARGE. Head of A and B
· AREA. directive
· LINE OF AUTHORITY: 2
· NAME OF OFFICE OF IMMEDIATE SUPERVISOR. General Manager
· Others: Captain, bartender, chef, purchasing manager
2) NATURE OF OFFICE
Teamwork, customer focus, attention to detail skills for driving teams, tolerance (value diversity), excellent interpersonal skills, ability for negotiation, leadership, excellent personal presentation, initiative, organization , punctual, responsible, proactive
3) DESCRIPTION OF FUNCTIONS
· Responsible for overseeing all activities related to the Department of Food and Beverage (kitchen, banquets, Stewart, restaurant)
· Staff management and customer service.

· Management of logistics and distribution
· Handling and assembly events
· Be aware that comply with sanitary standards in each department in charge
· Select evaluates and trains employees
· Set in coordination with the food and beverage manager and comptroller cost, standard purchase specifications.
· Set assortment of beverages to be prepared at the hotel.
· Prepares standard drink recipes.
· Costing drinks and the potential of each bottle calculation. Prepares cocktail price per person.
· Authorizes requisitions to store drinks.
4) REQUIREMENTS
LABOR. At least two years in a similar position
ACADEMICS. Higher education in Hospitality and Gastronomy. Spanish and English. Assessable French and other European languages ​​like Portuguese

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Manager A&B
The direction, management or food and beverage department is the unit responsible for the provision of catering services in different organizations or establishments.
Profile and functions of food and beverage manager
1
The food and beverage area is key in any establishment, institution or organization dedicated to providing food service. Management or direction of food and beverage is the agency responsible for managing all matters relating to inputs, personnel, materials and equipment necessary for the provision of quality services in large hotel chains, industrial canteens, restaurants, social clubs and bars, including others.
2
Usually, all companies, enterprises and institutions have a descriptive manual positions where the requirements, functions and duties of each job position within them are described in detail. For a proper job description food and beverage manager you will need to consult the manual, since he will be required to obtain the necessary information about the charge tool.
3
The food and beverage manager is responsible for the administration and proper functioning of the agency in charge. For this reason, it is essential that the manager possesses such management training in the area of hotel management, tourism, marketing, gastronomy or related sectors. Additionally, it should be an outgoing, intelligent, creative, leader, methodical, responsible, experienced a great vocation of service and who can work as a team person.
4
The food and beverage manager must meet a multiplicity of functions to ensure the provision of quality, customer satisfaction and the achievement of predetermined targets. To this end the manager oversees the work of their staff, establishes safety standards, monitors compliance with health standards, monitors the availability of inputs and verifies the acquisition thereof, designs sales strategies, prepares budgets, plans and coordinates special services and verify the proper functioning of all areas under their supervision.

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ISIS HERMOSO
EFE A and B

1) IDENTIFICATION.

· NAME OF CHARGE. Head of A and B

· AREA. directive

· LINE OF AUTHORITY: 2

· NAME OF OFFICE OF IMMEDIATE SUPERVISOR. General Manager

· Others: Captain, bartender, chef, purchasing manager

2) NATURE OF OFFICE

Teamwork, customer focus, attention to detail skills for driving teams, tolerance (value diversity), excellent interpersonal skills, ability for negotiation, leadership, excellent personal presentation, initiative, organization , punctual, responsible, proactive

3) DESCRIPTION OF FUNCTIONS

· Responsible for overseeing all activities related to the Department of Food and Beverage (kitchen, banquets, Stewart, restaurant)

· Staff management and customer service.

· Management of logistics and distribution

· Handling and assembly events

· Be aware that comply with sanitary standards in each department in charge

· Select evaluates and trains employees

· Set in coordination with the food and beverage manager and comptroller cost, standard purchase specifications.

· Set assortment of beverages to be prepared at the hotel.

· Prepares standard drink recipes.

· Costing drinks and the potential of each bottle calculation. Prepares cocktail price per person.

· Authorizes requisitions to store drinks.

4) REQUIREMENTS

LABOR. At least two years in a similar position

ACADEMICS. Higher education in Hospitality and Gastronomy. Spanish and English. Assessable French and other European languages ​​like Portuguese