Core Responsibilities
Operations: Manage restaurants, bars, room service, and banquets.
Staff: Hire, train, schedule, and supervise kitchen and front-of-house teams.
Finances: Create budgets, track food and labor costs, and control inventory.
Quality: Work with chefs on menus and enforce strict health and safety rules.
Service: Resolve guest complaints and maintain high hospitality standards.
Requirements
Education: High school diploma plus hospitality experience, or a degree in hospitality management or culinary arts.
Leadership: Ability to lead large teams in fast-paced settings.
Financial Acumen: Knowledge of budgeting, profit margins, and POS software.
Communication: Clear verbal skills to talk with vendors, staff, and guests.