manage all aspects of food and beverage/catering department for full service 80 room hotel100 seat fine dining restaurant and lounge, 100 and 50 seated banquet rooms, 30 seat patiohiring, training and scheduling of 15 full and part time staff memberssupervision and co-ordinating of corporate conferences, weddings, galas and special eventscreative menu developments for conferences, dining room and lounge, room service, wine lists, banquets (buffet and full service) and special events.responsible for all advertising and promotions pertaining to catering departmentgeneral bookkeeping and inventory controlspayrollpurchasing of food, beverages, wine, liquors and spiritsyear end food and beverage analysismaintaining health and safety regulations