- Operations: Run restaurants, bars, room service, and banquets smoothly.
- Staffing: Hire, train, schedule, and supervise front-of-house and culinary teams.
- Finances: Manage budgets, track profit and loss (P&L;), and control food and labor costs.
- Menus: Partner with chefs to plan menus, set fair pricing, and source quality ingredients.
- Safety: Ensure strict compliance with health, hygiene, and sanitation laws.
- Guest Relations: Resolve complaints quickly and maintain high service