- – Oversee staff performance, planning, and coordination of maintenance activities.
- – Manage budgets, resources, and schedules to ensure timely project completion.
- – Provide technical guidance and maintain compliance with safety and operational standards.
- – Develop strategies to drive sales and maximize revenue in food and beverage areas.
- – Oversee daily operations, including inventory control and cost management practices.
- – Recruit, train, and mentor staff to ensure exceptional customer service and performance.
- – Model exceptional hospitality to enhance guest and team member experiences.
- – Communicate effectively with guests to ensure high satisfaction and loyalty.
- – Oversee front-of-house operations, driving sales and developing team leaders.