Plan, organize, direct, control, and evaluate daily food and beverage service operations. Determine the type and level of services to be offered and establish effective operational procedures. Recruit, train, supervise, and evaluate food service staff. Prepare staff schedules and monitor employee performance to ensure productive operations. Manage inventory, monitor revenues and expenses, and adjust procedures and pricing as required. Respond to and resolve customer complaints professionally while maintaining excellent customer service.
Ensure compliance with applicable health, safety, sanitation, and food-handling regulations. Negotiate contracts and purchasing arrangements with suppliers for food, beverages, equipment, and other supplies. Coordinate and negotiate arrangements with clients for catering services, banquets, receptions, and facility use. Maintain high standards of food quality, service, cleanliness, and customer satisfaction.
📌 Assistant Manager (Canada)
🏢 Holiday Inn by the Fallls
📍 Canada
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