Oversee the daily operations of the food and beverage department, ensuring all services meet the established standards of quality and efficiency.
Develop and implement training programs for all food and beverage staff to enhance their skills and ensure compliance with health and safety regulations.
Manage inventory control, including ordering supplies, conducting regular stock takes, and minimizing waste to ensure cost-effectiveness.
Coordinate with the kitchen staff to develop menus, considering customer preferences, seasonal availability of ingredients, and current culinary trends.
Handle customer complaints and feedback professionally and tactfully, taking immediate action to resolve any issues and improve the dining experience.
Prepare and manage the budget for the food and beverage department, including forecasting and planning for future needs or expansions.
Schedule staff shifts, considering peak meal times and special events, to ensure adequate coverage and efficient service.
Negotiate contracts with vendors and suppliers to secure the best prices and quality for food, beverages, and other necessary supplies.
