· Identify and estimate quantities of foods, beverages, and supplies to be ordered.· Maintain relationships with customers and staff.· Update and use job-related knowledge.· Schedule staff work hours and activities.· Evaluate health and safety practices against standards.· Make decisions and solve problems concerning menus and staff.· Judge the quality of food, preparation, and job applicants.· Process and analyze information when scheduling and budgeting· Record information about inventory and health practices.· Handle food, utensils, and bookkeeping materials.· Monitor food preparation and cleaning methods.· Implement ideas or products.· Get information from customers, employees, and inventory records.· Inspect equipment and food deliveries.· Monitor and oversee purchases, menus, staff, and payroll. · Guide, direct, and train staff· Coordinate the work and activities of staff.· Perform administrative activities such as scheduling, budgeting, and payroll.· Communicate with customers, sales, and suppliers

Duties & Responsibilities:* The ability to control reservation and seating of the outlet with regards to service standards. * Observe daily conditions of all physical facilities and equipment in the outlets. * Prepare staff schedules, which allow for appropriate service while controlling labor costs and overtime. * Communicating with the Chef, Director of Restaurants and Food and Beverage director to discuss menu, marketing strategies and guest’s comments and concerns.* Resolve customer complaints about food quality or service. * Assumes food quality & profitability* Maintains excellent Quality, Customer Service, Cleanliness and Safety records. * Ensure that all menu items are made according to recipe and presented in a Famous manner.* Inform staff of daily specials, price changes and property events on a daily basis.

1. Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.2. Achieved record profitability of restaurant, Family section, and catering operations for the past two years. Cut food and labor costs by 20% while increasing sales, food/service quality, and guest satisfaction.3. Maintain budget and employee records, prepare payroll, pay bills, and monitor bookkeeping records4. Record information about inventory and health practices5. Resolve customer complaints about food quality or service.6. Direct hiring, training, and scheduling of food service personal.7. Coordinate the work and activities of staff8. Make decisions and solve problems concerning menus and staff9. Comply with all health and safety regulation.10. Monitor food preparation and cleaning methods11. Ensure all policies and procedures are strictly applied12. Implement ideas and products

Experience in the following Food & Beverage outlets: 1. Room Services * Banquet 2. Olive and Oil * Trader Vic’s 3. Abajour * Club Rotana 4. Catering – Audi Bank * Aquarius Pool Bar 5. Outlets Whide * Rumor’s Bar 6. Spring Garden I also have experience in many theme nights with the following food specialties: Sea Food, Italian, Mexican, Moule et Frites, Family Lunch, and Trader Vic's Restaurant (French Polynesian)