• Design attractive menus.
• Develop a relationship with regular customers.
• Follow food and safety regulations.
• Ensure that customers are satisfied with food and service.
• Assist with marketing events.
• Create food and beverage policies.
• Hire and train new food and beverage staff.
• Ensure the outlets run according to established operating procedures.
• Maintain inventory control and order equipment and supplies within budget.
• Address guests’ requests and handle complaints promptly and to their satisfaction.
• Design departmental training and write operating procedures.
• Schedule rosters and match manpower to business demands.
• Provide supervision, direction and leadership to service staff to achieve department goals.
• Assist with staff hiring, coaching, motivating, counseling and evaluating.
• Conduct daily briefings and disseminate Company information to staff.
• Test and correct any deviations from service procedures swiftly through on the job training.
• Arrange training sessions and refresher courses for staff.
• Interact with department and team members, management, and contractors professionally and positively.
• Encourage good relationships, promote team spirit, and ensure effective two-way and multicultural communications.
• Adhere to the company policies and procedures and comply with the Code of Conduct.
• Perform other related duties as assigned.