Direct and organize the Food & Beverage function within the organization in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc. Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result. Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market. Implement effec...
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