Any schedule, timetable, timeslots, hours, etc. would be very helpful from anyone who knows about the job or done itDaily routine of a Food and Beverage Manager (Hotel)?
Well I would suggest that you have daily chats with the Head Chef to make sure that everything is running smoothly. Also check with the front of the house to ensure that there have been no client complaints. Work on budget and schedules as required, and keep a good presence around. As for the time you spend on each and when is up to how challenges present themselves to you.
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