I’m responsible of all kitchen, rooms and 4 banquet spaces. I make sure that all the activities and events doing well. I coordinate with managers of all other’s departments to be able to help all guests needs. I help also the marketing to take photos and videos of all our events, set up to promote our services, also by making different holidays packages. Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel’s All Day Restaurant to ensure that established cultural and core standards are met long-range strategic planning for outlet operation.I’m visible in the operation, to provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.I Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner.I work closely with the Restaurant Manager, Assistant Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash and cost control. Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.