Managing day to day operations of both the restaurant/bar, and as well as the catering department. It is an ever evolving position based on what the property needs the most. I have been involved in many aspects. Floor operations, guest satisfaction, and the selling of event space. Running events of 5 guests to events of 750 guest events, whether they be a couples wedding, or a 4 day conference for several local, and out of state organizations. I manage and work with the Dining Room Manager on the bar program which in-tales tracking of liquor, beer and wine ordering, and costing them out, and assuring that we are properly portioning our drinks. There is also the inventory of that as well as the inventorying and checking through the ordering of food, as I do the invoicing for the payable accounts for the Food and Beverage side of our property, so I try make sure we are bringing in the proper amounts of food based on our current business. I also assist our Food and Beverage Director in management development. I am the direct source of employee and junior management development for the catering department, although I do follow up with the Food and Beverage Director to assure we are keeping the property moving in a linear path. In the dining room, I am there to assure we provide our guests with the best quality of food and service. That is the most important thing I believe we can do in this industry, as it is what the type of industry is called. We are here to serve others, and that is why I saved the best for last. We have a long standing reputation for delivering and going above and beyond for our guests, and I like to see that has moved all the way through the whole company. If we aren't here to take care of our guests then we have forgotten what we are here for.