- Oversee the entire food and beverage department, from catering and restaurant operations to staffing and budget management.
- Identify ways to cut costs, eliminate inventory shrinkage, and reduce food spoilage.
- Develop realistic budgets with the team, using historical data to forecast future financial plans.
- Analyze financial and consumer data reports.
- Nurture relationships with vendors and hospitality software companies.
- Execute plans to maintain health and safety standards, especially across food and beverage storage spaces.
- Review and implement policies across food and beverage sub-departments (restaurants, event management, banquets, catering, etc).
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