• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards, • Preserve excellent levels of internal and external customer service, • Design exceptional menus, purchase goods and continuously make necessary improvements, • Identify customers needs and respond proactively to all of their concerns, • Lead F&B team by attracting, recruiting, training and appraising talented personnel, • Establish targets, KPIs, schedules, policies and procedures, • Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork, • Comply with all health and safety regulations, • Report on management regarding sales results and productivity, • Assists with the development of the annual budget in conjunction with the Executive Committee, implements the approved budget; monitors revenues and costs on a daily basis, taking corrective action when necessary, • Analyses sales and competition on a regular basis and develops strategies to increase market share, • Assists with the development and implementation of the menu offerings and pricing based on competition, market trends, costs, etc. • Works with restaurant staff to achieve daily, weekly & monthly revenue goals, • Maximizes profitability by managing Food & Beverage operations, • Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards, • To establish all food menus in coordination with the Exe. Chef, • Participates in the development of the hotels business strategies, • Develops and implements strategies for Food and Beverage operations, marketing and sales that support achievement of the hotels goals.

Assistant F&B Manager