Operations Management: Supervise daily operations across all dining and beverage outlets to maintain smooth service flow.
Menu Design and Planning: Partner with the head chef or kitchen team to design attractive, profitable menus that match seasonal trends and customer tastes.
Budgeting and Financial Control: Manage labor costs, food-and-beverage cost percentages, P&L; (profit and loss) targets, and periodic financial reports.
Staff Recruitment and Training: Hire, schedule, train, and mentor service, bar, and kitchen support staff to build a high-performing team.
Inventory and Vendor Management: Oversee stock levels, place supply orders, and negotiate contracts with food, liquor, and equipment vendors.
Health and Safety Compliance: Enforce local sanitation, hygiene, alcohol service laws, and workplace safety guidelines.