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To respond to changes in the Food and Beverage Department as dictated by the industry, company and hotel.
To spend time in the various outlets (during peak periods) to ensure that the operation is managed well by his outlet team and functions properly and to his fullest expectations.
To ensure that the various outlets and banquets adhere to all company and hotel policies and procedures and minimum standards.
To train and develop heads of department so that they are able to operate independently within their own profit centers.