Mgr F&B - TEMP

Manage the Restaurant, Room Service, Bar, and catering operations to achieve customer satisfaction, quality service, and financial goals while ensuring compliance with corporate policies and federal, state, and local regulations. Direct and oversee recruitment, development, training, and performance reviews for departmental employees; resolve conflicts, discipline, and terminate staff as appropriate. Develop, recommend, and implement the department's annual budget, business/marketing plan, forecasts, and objectives to meet management expectations. Market Food and Beverage outlets by developing menus, package deals, promotions, and displays to capture in-house guests and expand local market share. Maintain maintenance and sanitation of food and beverage areas and equipment to protect assets and ensure optimal quality service. Respond to customer needs, issues, comments, and problems to enhance future sales prospects.