Ensures that all company minimum brand standards have been implemented.
Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Washes, peels, cuts, and seeds vegetables and fruits.
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Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.
Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates.
Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Chef De Cuisine ensuring that targets are met and costs are effectively controlled.
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