Job Description Job Description
Key Responsibilities
- Operations Management: Oversees daily front-of-house and back-of-house activities across multiple outlets (restaurants, bars, room service, and events).
- Financial & Budgetary Oversight: Manages departmental budgets, analyzes Profit and Loss (P&L) statements, and controls costs to maximize profitability.
- Menu & Quality Control: Collaborates with Executive Chefs to design appealing menus, establish pricing, and ensure presentation and quality standards are consistently met.
- Staff Leadership: Recruits, trains, schedules, and counsels staff while fostering a positive and efficient workplace culture.
- Inventory & Purchasing: Monitors stock levels, orders supplies, and negotiates with vendors to minimize waste.
- Compliance: Ensures all sanitation, health codes, and liquor laws are strictly adhered to across the property