Supervised restaurant operations to ensure sanitary guidelines were followed and kept up to company/property standards. Training new staff to learn the tips and tricks of the property to exceed the customers expectations. Supervised banquet events to ensure all requirement were met and staffing levels were appropriate for event size. Ensured all items were on hand for event needs, as well as inventory levels for glassware, silverware, linen, etc. Supervised hotel market to ensure enough inventory of products being sold, coffee station had all required materials, safety and sanitary policies were being followed.