Job Description

Job Summary: Oversees the operation of the food and beverage outlet and catering services. Ensures maximum service levels and profitability by maintaining liaison with all departments, including kitchen, rooms, accounting, sales and marketing, and administration.

Essential Duties and Responsibilities

• Develops forecast, analyzes, and identifies market trends and suggests tactics to increase business volumes.

• Ensures profitability through effective management of employees, labor and product.
• Works strategically to effectively promote the hotel’s restaurant and catering facilities to achieve the department’s revenue goals.
• Observes daily conditions of all physical facilities and equipment in the restaurant, making recommendations for corrections and improvements as necessary.
• Oversees staff scheduling, allowing for appropriate service levels while controlling labor costs and overtime.
• Hires, supervises, and disciplines restaurant employees.
• Develops team members through appropriate training, coaching and mentoring to ensure strong operational performance.
• Conduct end of month beverage inventory

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