Operation Manager

Description:

• Provide the strategic direction for all the Food and Beverage operational departments
• Banquet/Catering Operations, Kitchen Operations, Stewarding, Staff Dining Room, and Food & Beverage Cost Control.
• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
• Maximum profit at the highest standard of service and quality, including food production, equipment uses and control, banquet service,
• Highest guest satisfaction in all Food & Beverage outlets, ensuring that guest satisfaction is consistently obtained and maintained.
• The cleanliness/sanitation of all food and beverage facilities including the restaurants, lounges, banquet rooms, storage rooms and kitchens.