Food and Beverage DirectorHotel de la Coupole, MGallery Collection

• Daily operations with a hands‐on approach with a passion to exceed guest expectations.
• Direct and manage all group, transient, and event and party activities to maximize revenue for the F&B department.
• Develop and administer F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses.
• Survey, review and analyze competition, market trends, customer needs and comments in order to be proactive and adapt with business intelligence.
• Ensure appropriate hiring, training, motivating, coaching, counseling and developing of department's team members.
• Ensure guest and employee satisfaction, while maintaining market competitiveness and exceptional financial performance.