Overseeing Daily Operations:Ensure all services meet established standards of quality and efficiency. Coordinate between kitchen and dining room staff to execute orders efficiently. Resolve any issues promptly.
Staff Training and Compliance:Develop and implement training programs for food and beverage staff. Ensure compliance with health and safety regulations.
Inventory Management:Manage inventory control, including ordering supplies and minimizing waste. Collaborate with kitchen staff to develop menus based on customer preferences and seasonal availability.
Customer Service and Complaint Handling:Handle customer complaints professionally and tactfully. Take immediate action to improve the dining experience.
Budgeting and Planning:Prepare and manage the food and beverage department's budget. Forecast and plan for future needs or expansions.
