Assist Director in managing daily operations of food and beverage department.
Assist in hiring, training and disciplining employees to achieve departmental objectives.
Assist in annual budget preparation and expense management activities.
Analyze expenditures and revenues and accordingly develop profit and loss statements for management.
Ensure that staffs follow standard operating procedures for operational efficiency.
Conduct team meetings to discuss about ongoing issues and recommendations.
Educate staffs on health department guidelines and safety and sanitation programs.
Investigate accidents and breakages within the department and recommend corrective actions.
Establish and enforce standards for food and beverage quality.
Implement marketing strategies to increase sales and profitability.
Analyze guest concerns and recommend corrective actions.
Provide outstanding customer services ad ensure customer satisfaction.
Implement operational strategies to ensure quality and productivity.
Ensure that facility is maintained clean, safe and organized.
Assist in inventory management and cost control activities while maintaining high quality.