•Managing supervisors and associates•Managing a variety of outlets; Restaurant, Bar, Room service, Conference, Banqueting and Executive Lounge.•Deputy in the kitchen in absence of executive chef and senior sous absence.•Dealing with invoices, ordering, forecasting and P&L •Creating Rotas and using Management systems such as Delphi, Micros, Oracle, Bluecube •Mentoring young Hosts’ and building their experience as the next Supervisors.•Managing change with new Marriott programs; Art of Hosting, Guestvoice and Red coat direct.Supporting the executive chef in all aspects including menu development and day to day running in the kitchen .

Overlooking day to day operation in the absence of the executive chef and sous chef ,

Commie chef .