Sets and clearly communicates the strategic direction for the Food & Beverage department in coordination with General Manager and Executive Chef.
Consistently improves the financial profitability, productivity and efficiency of the food and beverage department.
Prepares and monitors annual budget revenue goals and expenses for the Food and Beverage department and makes recommendations for adjustments if needed.
Executes inventory control and calculation for monthly analysis and reconciliation.
Ensures consistency of quality, taste, presentation, temperature of beverage served in all Food & Beverage Outlets.
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