Job Summary

The purpose of this position is to provide oversight of all dining services operations to include developing and implementing marketing and menu plans, assessing customer interests and growth areas, developing and overseeing budgets, conducting analysis to determine profit or loss status, implementing staffing and training plans, raising quality standards, preparing for inspections, and ensuring the highest quality of dining operations. **ACCESS TO MEDICAL CARE IN KOREA IS EXTREMELY LIMITED**

Job Description

Expert knowledge of F&B operations and the business of managing outlets thru service and execution. Expert knowledge of beverage management, from vendor/product sourcing, creating recipes/menus, and the service of the product. Knowledge of the development and management of operations to include trends, operating efficiencies, cost avoidance, revenue generating opportunities and profitability. Knowledge of managing and providing high standards of customer service with an emphasis on exceeding guest expectations. Knowledge and ability to supervise, train staff, delegate work, and accomplish mission requirements through subordinate personnel. Knowledge of administrative procedures involving correspondence, forms, files, reports, training requests, Point of Sale/Management Information Systems, calendar management systems, etc. Knowledge of construction, repair and renovation project processes. Knowledge of and ability to keep abreast of current trends in the industry In-depth knowledge of safe serving regulations Possess exceptional leadership skills, including motivation and goal-setting Possess excellent communication and interpersonal skills; time management and organization Skill in modifying and or developing appropriate methods, approaches, and procedures for the most effective management of division programs. Ability to be effective, versatile and action-oriented. Ability to develop unique menus Ability to create and implement annual budgets Ability to work strategically and collaboratively across departments. Ability to work with and lead a staff of diverse cultures. Ability to create and implement quality control programs that maintain high and/or improved guest satisfaction. Ability to write, edit, review and interpret complex instructions.