Responsible for all food and beverage production and service for the Hotel. Directly supervise theExecutive Chef, Beverage Manager, Banquet Manager, Restaurant Manager andmanagers of all other outlets such as Bars, Room Service, Minibar, etc. Plan and implement budgets, hire, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of hotel guests are consistently exceeded.

Monitor consumer responses on websites such as Open Table, Yelp, etc. to increase guest satisfaction. Coordinated wine dinners events, including wine pairing special menus, wine dinner sales contest with employees to increase sales and future opportunities. Manage staff throughout their shift and provide them with feedback, handle customer complaints, prepare reports, planning and coordinating lounge menus.

Assisting the director of F&B to ensure that all the outlets operate efficiently in a property size of 221 rooms, Citrus restaurant, Vbar and Cielo bars, room service, minibar and security department.Maintain close communications with the Executive Chef and catering departments on new requirements for outlets.Monitor consumer responses on websites such as Open Table, Yelp, etc. to increase guest satisfaction.Coordinated wine dinners events, including wine pairing special menus, wine dinner sales contest with employees to increase sales and future opportunities.Manage staff throughout their shift and provide them with feedback, handle customer complaints, prepare reports, planning and coordinating lounge menus.Control the Food and Beverage quality and cost to achieve budgeted profit goals. Profit & loss statement analysis, forecasting.Effectively holds training classes for all food and beverage employees to effectively train on safety, proper procedures and service guidelines.Ensure customer satisfaction is maintained by monitoring, evaluating, and auditing service offering, initiating improvements and building relationships with customers.

Assisted the director of F&B to ensure that all the outlets operate efficiently in a property size of 364 rooms, 3 outlets.Maintained close communications with the Executive Chef and catering departments on new requirements for outlets and banquet functions.Managed staff throughout their shift and provide them with feedback, handle customer complaints, planning and coordinating menus.Controled the Food and Beverage quality and cost to achieve budgeted profit goals. Profit & loss statement analysis, forecasting.Effectively holds training classes for all food and beverage employees to effectively train on safety, proper procedures and service guidelines.

Planned, budgeted and managed all purchasing, inventory planning and stock replenishment programs. Selected vendors, negotiate terms, and implemented vendor quality standards. RESULT: Maintained costs at 10 percent under budgeted projections.Effectively assisted company taskforce Omni New York, New Orleans and Omni Champions gate Orlando.

Ensured that all the outlets operate efficiently in a property size of 1067 rooms. 1 restaurant, 2 bars and room service. Managed staff throughout their shift and provide them with feedback, handle customer complaints, prepare reports, including staff control, food control, sales and budget, planning and coordinating menus.Effectively holds training classes for all food and beverage employees to effectively train on safety, proper procedures and service guidelines.

Monitored daily and monthly inventory, employees schedule in a convention property size of 1067 rooms, four stars hotel.Prepared and distributed all necessary bidding documents to prospective suppliers. Decision maker for opening bids and proposals and conducting bid evaluations.Ensured that all procurements are made, managed, documented and administered in compliance with departmental, company policies, regulations.

Responsibilities include supervising of all aspects of facility set up, food and beverages service. Supervise banquet servers, attendants, bartenders and other staff. Execute banquet events according to the banquets order and catering specifications. Ensure the banquet decoration, staff preparation, staff uniform and cleanliness. Communicate with the kitchen staff regarding the catering. Carry out disciplinary action and supervise the performance as required. Responsibility also includes the cost control by assisting the management regarding food, beverage, decoration and other equipments purchase.