Staff management: Supervise, schedule, and train F&B staff. Handle employee conflicts and ensure team performance.
Customer service: Ensure high standards of service and customer satisfaction. Address customer complaints and feedback to maintain a positive experience.
Operations: Coordinate daily F&B operations, including setting up tables, managing buffets, and ensuring smooth service.
Inventory and ordering: Monitor and control inventory, order supplies, and manage costs to meet standards.
Quality control: Ensure food and drink quality is maintained. Monitor the presentation of dining areas, bars, and other service points.
Compliance: Adhere to health, safety, and hygiene regulations. Ensure all procedures and standards are followed by staff.
Reporting: Keep records and may be involved in profit and loss reporting, as well as assisting with promotional activities.
