**Key Accountabilities/Duties & Responsibilities**: - Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs. - Schedules events, programs, and activities, as well as the work of others. - Monitors the inflow of ordered materials and the maintenance of current materials. - Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. - Supervises dish room shift operations. - Performs all duties of utility employees as necessary. - Manages all equipment, china, glass and silver and ensures adequate clean supplies of each. - Coordinates banquet plating and food running with Banquet Chef and Banquet Team Leader. - Operates and maintains all department equipment and reports malfunctions. - Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria. - Conducts china, glass and silver inventories. - Purchases appropriate supplies and manage inventories according to budget. - Interacts with vendors and Health Department representatives as required. - Ensures employees maintain required food handling and sanitation certifications. - Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. - Schedules employees to business demands and for tracks employee time and attendance. - Manages payroll administration. Ensures compliance with all Food & Beverage policies, standards and procedures. - Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards. - Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. - Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. - Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence. - Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. - Ensures and maintains the productivity level of employees. - Serves as a role model to demonstrate appropriate behaviors. - Achieves and exceeds goals including performance goals, budget goals, team goals, etc. - Encourages and builds mutual trust, respect, and cooperation among team members. - Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results. - Participates in the management of department’s controllable expenses to achieve or exceed budgeted goals. - Understands the impact of departments operation on the overall property financial goals and objectives. - Manages to achieve or exceed budgeted goals. - Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service. - Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis. - Empowers employees to provide excellent customer service. - Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. - rovides guidance and direction to subordinates, including setting performance standards and monitoring performance. - Recruits, interviews, selects, hires, and promotes employees in the organization. - Assists as needed in the interviewing and hiring of employee team members with appropriate skills. - Participates in the employee performance appraisal process, providing feedback as needed. - Solicits employee feedback, utilizes an “open door” policy and reviews employeesatisfaction results to identify and address employee problems or concerns. - Participates in employee progress discipline procedures. - Observes service behaviors of employees and provides feedback to individuals. - Responsible for adherence to the Food Safety and Cov-Safe Hygiene Standards. - Will be the Team Leader for Cov-Safe Hygiene Standard at the Unit and drive the Cov -Safe Hygiene Standards review and update as per requirements. **Essential qualifications for the role are**: - Preferred educational qualifications for the role is a degree in Bachelor of Business Administration or any other related field.