Food and Beverage Director
Clarion Resort and Water Park
- Awarded the Employee of the year award 2008.
- Monitor budget and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.
- Schedule employees in kitchen, restaurant and bar.
- Review work procedures and operational problems in order to determine ways to improve service, performance, and safety.
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
- Maintained food, liquor and equipment inventory, and kept inventory records.