Team Management: Oversee and manage all F&B personnel, including hiring, training, scheduling, and performance evaluations. Operations Oversight: Supervise daily F&B operations to ensure adherence to quality and service standards. Customer Service: Maintain high levels of customer satisfaction by addressing complaints, resolving issues, and ensuring a positive dining experience. Menu Planning and Development: Collaborate with owner to create menus, plan special events, and introduce new dishes or promotions. Inventory Management: Control inventory levels, order supplies, and manage stock to minimize waste and optimize cost-effectiveness. Financial Management: Monitor budgets, analyze financial data, and implement cost-control measures to maximize profitability. Compliance: Ensure compliance with health and safety regulations, sanitation guidelines, and licensing requirements.
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