Achievement of budgeted food sales, beverage sales, labour costs and profitability. Timely analysis of Food & Beverage Prices in relation to competition. Participation and input towards F&B Marketing activities. Telemarketing to previous clients to inquire about possible future bookings. To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions. To confirm all details relative to group functions with meeting/banquet planners. Supervision of daily paper flow including Proposals, and Function Contracts. Maintenance of Hotel credit policies. Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours) Evaluation forms must accompany all invoices.