budgeting and financial planning. Monitor and control operational expenses to meet budgetary goals. Analyze brand standards. Implement and monitor quality control measures to maintain high standards of cleanliness
main purpose of the Duty Manager is to manage and control the daily operations of the hotel. To ensure that
training the team of junior chefs (this may include controlling the pass), restocking items, sanitizing equipment
organized and detail orientated. High level of quality control.
organized and detail orientated. High level of quality control.
beverage operations, including menu development, cost control, and quality assurance.