Managing Day-to-Day Operations
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk