Daily Operations: Manage day-to-day service execution across restaurants, bars, banquets, and room service.
Staff Leadership & HR: Recruit, hire, train, schedule, supervise, and appraise front-of-house and kitchen personnel.
Financial & P&L Management: Maintain full Profit and Loss (P&L) ownership, manage departmental budgets, control labor costs, and track sales performance.
Menu Planning & Costing: Collaborate with head chefs to design, price, and update menus based on seasonality, food trends, and target profit margins.
Inventory & Vendor Management: Oversee stock levels, negotiate contracts with food and beverage suppliers, and minimize waste.
Quality & Safety Compliance: Enforce health, hygiene, sanitation, and safety regulations (such as OSHA or local food-handling standards).
Customer Service & Resolution: Monitor the guest experience and resolve customer complaints promptly and professionally.
Event Coordination: Plan and execute special events, conferences, parties, and large banquets.