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1.Co-ordinate the activities of the Food & Beverage Department – to maintain and improve food quality, service and merchandise to increase sales and profits.

2.To coordinate the activities of his/her department with other operating departments in the Hotel in order to provide the best possible service to the guests of the hotel.

3. To direct the functions of administration and planning of the banquet department to meet the daily need of the operation

4. To instill in sub-department heads a high concern for effective control of food, beverage and labour costs

5. To assist subordinate managers in establishing and then achieving pre-determined profit objectives and desired standards of food quality, service, cleanliness merchandising and promotion.

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