Monitor and maintain quality standards to meet guest expectations.
Oversee inventory, manage waste, and control stock levels.
- Lead and develop staff: Hire, train, schedule, and manage the performance of food and beverage staff.
Foster a positive work environment and ensure staff adherence to policies and procedures.
- Handle finances and budgets: Develop and manage operating budgets, monitor expenditures, and control costs to meet financial goals.
Analyze financial data, track spending, and identify opportunities to increase revenue and profitability.
- Ensure quality and compliance: Coordinate with chefs and kitchen staff to create and update menus.
Ensure all operations comply with health, safety, and legal regulations.
Build and maintain positive relationships with vendors and suppliers.
- Enhance guest experience: Develop strategies to improve customer satisfaction.
Address guest concerns and feedback to maintain a high level of service.