Establish the restaurant at the top of the local market through leadership, service excellence, exciting promotional and special event activities.
Work with the hotel teams and position the restaurant as the heartbeat of the hotel.
Plan all aspects of restaurant operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy and procedure implementation and enforcement and meeting participation and facilitation.
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