Direct F&B, Conference & Banqueting, and Kitchen teams in the successful operation of their department with a key focus on customer service, customer relations, F&B cost and control, standards and quality, budgets, efficiency and profitability, health and safety, staff costs, reporting, menu and wine list compilation.Developing and implementing strategies and practices to optimize staffing levels, aiming to achieve financial and service quality targets effectively.Managing the operation requirements of the department, including capital expenditure plans and the implementation of systems that contribute to margin improvement and cost reductions across functional areas.
