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. 

Assist Stewarding Supervisor and Restaurant Outlets in the cleaning and organizing of the Food and Beverage Outlets.

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

Plan and manage the Human Resources and Operations of the Food and Beverage divisions to achieve customer (guest, associates, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals

Prepare food of consistent quality and assist in kitchen functions.

Serve guests in hospitable manner to ensure positive guest experience during arrival and departure process. This position is critical to providing the guest with a positive initial and final impression.