Oversee daily operations across the kitchen, restaurant, bar, lounge, and event center. Plan, organize, and execute events, banquets, and buffets efficiently. Monitor inventory levels, perform regular inventory management, and conduct event audits. Control food and beverage costs and minimize wastage while maintaining quality standards. Train, mentor, and supervise food and beverage staff to ensure excellent service. Prepare staff schedules and ensure adequate coverage for all outlets and events. Conduct regular training sessions on hospitality standards, customer service, and food safety. Prepare and manage the department budget, monitor revenue and expenses, and increase profitability. Negotiate with vendors and suppliers to secure quality products at competitive prices. Ensure exceptional guest experiences by handling feedback and resolving complaints promptly. Develop creative food and beverage offerings to attract and retain guests. Ensure compliance with health, safety, hygiene regulations, and hotel policies.
