Oversee the daily restaurant, outlets, and banquet operationsMaintain revenue, payroll and expenses within the budgeted parameters for the department.Investigate and resolve complaints regarding food quality, service, or accommodations.Maintain desired levels of quality assurance rating including guest comments and inspection scores.Establish standards for associate performance and guest service.Recruit, select and retain quality staff for restaurant, banquets, and bar areas.Perform associate training on polices, practices and proceduresResponsible for supervisor, performance reviews, and disciplinary actions of associateswith the approval of the General Manager Manager and HR ManagerPrepare work schedules and expedite workflow.Visually inspect restaurant, outlets, and banquet spaces for cleanliness, proper inventory functioning equipment and set up.Supervise the set up of function rooms to meet banquet event order requirements.Ensure that functions meet the guest's expectations by following up regularly on the status of functions meet the guest's expectations by following up regularly on the status of functions and maintain proper documentation of events.Calculate and review final checks to ensure accuracy, presenting final check to customer and submitting check to controller's office.Process information for events including calculating associate hours worked towards banquets for gratuity distribution.Perform duties in accordance with company safety and security polices and procedures as well OSHA and food handler regulations.Represent Pinnacle's values on a daily basis: Integrity, Professionalism, Teamwork, Quality, Leadership, and Appreciation.Instructing-Teaching others how to do something.Time Management-managing one's own time and time of others.Monitoring-Monitoring/Assessing performance of yourself, others individuals, or organizations to make improvements or take correction action.

Provides food and beverage services by overseeing culinary, restaurant, beverage, bar,room service, and banquet operationsMonitors performance to ensure adherence to all service standards, sanitation standards,productivity standards to ensure exceptional guest satisfactionMonitor and control food & beverage inventories.Maintain inventories of related food & beverage equipment.Monitor and control labor costs.Maintain cleanliness and sanitation levels to Health Department required ratings at alltimes.Manage food preparation.Implement policies and procedures.Organize multiple projects; manage and prioritize multiple tasks and meet deadlines.Exhibits a positive and involved team attitude to all and promotes positive relationsthrough an environment that encourages open communications, trust, and mutual respect.Strong communication, organization, problem-solving, and follow-up.Manage and motivate all food & beverage personnel.Manage interviewing, staffing, training and development of food & beverage team,discipline.Monitor and forecast food & beverage revenues and expenses to ensure company goals aremeet on a monthly and yearly basis.Implement new menu items that will increase customer satisfaction and perception ofvalue.Implement policies and procedures for food and beverage.Ensure the quality levels of food & beverage products and maintain quality standards inproduction, services, facilities and guest satisfaction. Develop and manage the annual food & beverage budget

Oversees all Food & Beverage Operations at the Ontario Convention CenterEnsures quality of all F&B as well as achieving financial goals and objectives set forthby SMGPlans and organizes functions needs from sales order.Plans and organizes all concessions and banquet functions, banquet services and bootservices.Directs alcohol services for all public and private functions from start to finishincluding; planning all requirements for sales, pricing and menus.Enforces quality standards of services and products: food services sanitation and safety,cash handling procedures, alcohol beverages laws and security of F&B funds and inventoriesMeets with vendors to ensure products and pricingAssigns all outside vendors times and sales locationsRequisitions inventory according to scheduled events.Inventories supplies on hand at the end of each day or other designated periodCompletes stand sheets and consumption report within 24 hrs.Investigates and resolves food quality and services complaints.Assistant to the Director of food services with others duties and assignments.Supervises up to 75 employees; responsibilities include interviewing, hiring, training,planning, assigning, and directing work.

Directly assist the F&B Director with the Comp. Breakfast, the Banquet DepartmentOperations, Restaurant, Suites Service and Bar loungeResponsible for all food and beverage, audiovisual equipment Coding all the invoicesOverview pay-roll, scheduling, and monthly liquor inventory.Handling customer's requests and complaints, Ensure that all opening and closing procedures are maintained and followed by staff.Ensure that all storerooms are keep, neat and clean from debris.Ensure all timesheets are correct and turned in on time for payroll processing.

Responsible of managing the restaurant, suites service, and the lobby lounge.Conducting monthly, yearly forecastOverview pay-roll, scheduling, and liquor inventory.Direct alcohol services for all public and private functions.Planning all requirements for sales, pricing and menusEnforces quality standards of services and products: food services sanitation and safety,cash handling procedures, alcohol beverage and laws and security of F&B.

Taking responsibility of managing and overseeing off side catering and inside BanquetoperationsOverview Scheduling and pay-roll.Ordering supplies as neededHandling customer's requests and complaintsAttending all kinds of meetings related to my position.

Responsible for large and small corporation and social eventsInterface directly with the client to ensure customer satisfaction.Responds to guest inquiries and special requests promptly to ensureGuest satisfactionAssisting the Banquet Manager in organizing the Banquet operationOver viewing set-ups, checks, schedule, bar, liquor inventory and supplies.

Maintaining high quality of professionalism with the guestSupervising up to forty staff members for multiple eventsHandling roll-call prior and post to functions.Managing time line and follow up with employeesProvides prompt and courteous food and beverage services toBanquet guests during banquet/catering functions ensuringGuest satisfaction