Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. 

Maintain the hotel rooms and building to ensure safe and clean experience for hotel guests, associates and vendors. 

Assist guests with arrival and departure from hotel, while providing positive guests experiences.

Prepare food of consistent quality and assist in kitchen functions.

Assist the Outlet Manager and Restaurant Servers in maintaining a clean and welcoming environment, as well as providing guests stellar service.

The host or hostess is the critical first impression of the restaurant, and therefore is empowered to create memorable guest experiences. 

Assist with the planning and managing of the kitchen as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.