Manage service aspects of one or more food and beverage outlets including snack bar, bar/lounge areas, restaurant(s), catering and banquet facilities by training all front-of-the-house staff in corporate standards of quality and service.
Manage dining room and event operations to ensure proper room preparation
Manage bar and event beverage consumption
 

• Assist the F&B Director with recruiting, selecting, hiring, orienting, training, assigning, scheduling, evaluating, supervising performance and carrying out disciplinary action as needed
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• Control costs of all food and beverage outlets by assisting management in: purchasing of food, beverage, supplies and equipment; maintaining effective profit and loss controls; utilizing labor scheduling tool to adjust salary and hourly schedules following demand patterns, budget and local labor laws
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• Produce various reports to management and accounting department by maintaining accurate daily and weekly punch details for service staff, processing daily sales reports and other reports as requested
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• Maximize food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events
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• Maintain customer and member satisfaction by handling inquiries
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• Maintain consistency of service by being aware of all course events, large parties and reservations that may affect food and beverage service operations