• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI’s, schedules, policies and procedures
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity

As OD Manager:
• Develop regional programs to enhance effectiveness of employees achieving business goals.
• Facilitates employee management communication strategies.
• Update and design new training programs for one on one use.
• Track results of training programs and realign to improve results.
• Evaluate and ensure that organizational best practices are used and sustainable with future organizational goals and changes.
• Coordinates training programs that cultivate and enhance company culture.
• Utilize wide range of training modalities including mobile and classroom instructions.
• Explore, evaluate, and source external training plans.
As Operation Manager:
• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI’s, schedules, policies and procedures
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity

• Achievement of budgeted food sales, beverage sales and labor costs.
• Achieve maximum profitability and over-all success by controlling costs and quality of service.
• Completion of function delivery sheets in an accurate and timely fashion.
• Completion of forecast and actual budget function sheets, Function Summary Sheets.
• Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.
• To supervise and co-ordinate daily operation of banquet set-ups and service.
• Following of proper purchasing and requisitioning procedures.
• Maintain records for inventory, labor cost, and food cost etc.
• Follow-up each functions by completing a Function Critique and submit to the
Sales & Food and Beverage Manager.
• Attendance and participation of weekly F&B meeting and Department Head meeting.
• To assist in menu planning and pricing.
• Development and maintenance of all department control procedures.
• Provides function employee list and hours for gratuities distribution.
• Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation.
• Ensuring that services meet customer specifications.
• Liaise on an on-going basis with the Food and Beverage Manager to ensure all client needs and requirements will be met.
• Work with the Chef and Head Server to ensure all arrangements and details are dealt with.
• Provide quick service for last minute changes.
• Dealing with customer complaints.
• Teamwork/Relations with co-workers and management. Staff is properly trained, Staff attitude and appearance, Staff training and development.
• Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc