: Maintain high standards of customer service by greeting guests, addressing inquiries and concerns, and ensuring a positive dining experience for customers.
Training and Development
: Train new employees and provide ongoing coaching and support to existing staff members to ensure they are knowledgeable about menu items, service standards, and company policies.
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: Ensure high standards of customer service are maintained, handle customer inquiries and complaints effectively, and strive to enhance the overall dining experience for guests.
Inventory Management
: Help manage food and beverage inventory levels, including ordering supplies, monitoring stock levels, and minimizing waste.
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To coordinate the activities of his department with other operating departments in the hotel in order to provide the best possible service to the guests of the hotel commensurate with fluctuating occupancies
To direct the functions of administrative and planning of the food and beverage department to meet the daily needs of the operation
To clearly describe, assign and delegate responsibility and authority for the operation of the various sub-departments under his supervision. E.g. Coffee House, Room Service, Banquets, Kitchens, Steward, Purchasing and etc.
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