• Ensuring the quality of food and beverages
• Ensuring high level of services
• Supportive and flawless collaboration with all department heads
• Ensuring implementation of operating mode according to the needs of the business

• Monitoring of restaurant-bar operations and proposals for corrective actions in consultation with the Hotel Manager
• Reporting to the General Manager
• Update on gastronomy trends and suggestions for possible development towards management
• Collaborate with the Quality department to ensure proper management of food hygiene and safety regulations
• Quality control of food and beverage raw materials.

• Cost control and proper management suggestions
• F&B sales promotion and profit increase proposals
• Market research for food, beverage and tableware supplies.
• Presentation of monthly results

• Cooperation with the Human Resources department with the aim of ensuring smooth cooperation between the staff and increasing their productivity
• Participation in finding personnel and integrating them into the production process.
• Staff training of restaurant and bar service
• Creation of work instructions (Manuals – Job descriptions)

• Contribution to the smooth operation of the food departments.
• Recording and scheduling of maintenance work for the F&B departments' machines. Ensuring timely repair of faults.