Key Performance Areas Planning, forecasting and budgeting the revenues and cost for the department. Staffing and scheduling of the employees and allocation of duties to ensure the maximisation of productivity and minimise payroll costs. Creating a work environment that is high in employee morale and provides constant learning and development. Develop systems and procedures that achieve higher cost efficiency and guest satisfaction. Assist with the recruitment and performance appraisal and management of employees in the department. Manage and lead employees to ensure maximum productivity. Work with the outlet chefs in the area of cuisine, menu planning & design for the various outlets / banquets. Ensure through regular monitoring feedback, prompt, efficient and accurate service is provided to all guests. Organise food festivals and develop ideas in conjunction with the public relations staff programs to encourage guest support. Compile and review the monthly profit and loss statement. E...