·Ensure that all outlets and events are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies and Procedures.

·Monitor service and food production standards in outlet and events. Coordinate with the Chef de cuisine to take corrective action when necessary.

·Establish and implement performance standards for the Commissary and the Venues and work closely with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.

·Establish, implement and monitor performance for the Stewarding Operation in Kitchens and Restaurants to achieve the highest possible hygiene standards, minimize operating equipment breakage and streamlined and efficient resources and equipment flows

·Frequently verify that only fresh products are used in Food and Beverage preparation.

·Frequently test Food and Beverage in outlet and be demanding and critical when it c...