- Menu Development & Execution: Collaborating with chefs to create appealing menus, considering customer preferences and cost-effectiveness.
- Inventory Management: Monitoring stock levels, ordering supplies, and minimizing waste.
- Financial Management: Managing budgets, tracking expenses, and contributing to revenue generation.
- Customer Satisfaction: Addressing complaints, resolving issues, and ensuring a positive dining experience.
- Health & Safety Compliance: Ensuring adherence to hygiene and safety regulations.
- Marketing & Sales: Implementing strategies to attract customers and boost sales.
- Supervising Staff: Hiring, training, scheduling, and performance management of all F&B staff (waiters, bartenders, kitchen staff).
- Operational Management: Overseeing daily operations, ensuring smooth service, and maintaining quality standards.