Direct and coordinate food and beverage operations to ensure customer satisfaction and profitability. Develop and implement policies and procedures to improve operational efficiency. Manage staff, including hiring, training, scheduling, and performance evaluation. Ensure compliance with health, safety, and sanitation regulations. Monitor inventory levels and order supplies as needed to meet demand. Collaborate with chefs and kitchen staff to plan and execute menus. Handle customer complaints and feedback promptly and effectively. Analyze financial data to identify areas for cost reduction and operational improvement.