- 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.
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