Role and Responsibility
- Oversee Operations:Manage daily operations of all food and beverage outlets, including the restaurant, bar, room service, and banquet facilities. . Ensure high standards of service, quality, and cleanliness.
- Staff Management: Recruit, train, and supervise food and beverage staff. Schedule shifts and manage staff performance. Foster a positive work environment and teamwork.
- Customer Service:Collaborate with the chef to develop and update menus. Ensure a variety of food and beverage options that meet guest preferences and dietary requirements.
- Inventory and Budget Management: Monitor inventory levels and order supplies as needed. Manage budgets, control costs, and maximize profitability.
- Compliance and Safety:
- Ensure compliance with health, safety, and sanitation regulations. Maintain proper documentation and records.
- Marketing and Promotions: Develop and implement marketing strategies to promote food and beverage offerings. Organize special events and promotions to attract guests.
