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.
