Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
Education and Experience
Managing Day-to-Day Operations
Leading Food and Beverage Team
Ensuring Exceptional Customer Service
Managing and Conducting Human Resource Activities
Additional Responsibilities
Leadership
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