- Administer purchasing and receiving procedures.
- Conduct food and beverage hygiene audit.
- Conduct orientation and training.
- Conduct staff performance assessment process.
- Contribute to innovation process within own scope of work in the business unit.
- Facilitate compliance with legislative and regulatory requirements.
- Foster service innovation.
- Identify and establish internal and external stakeholder relationships.
- Implement loss/risk prevention.
- Lead team to implement change.
- Lead with service vision.
- Manage and implement business continuity plans.
- Manage site/outlet and equipment maintenance.
- Manage training.
- Managing the customer experience.
- Monitor income and expenses.
- Provide information for management decision making.
- Provide quality control for service.
- Supervise bar service.
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