Debbra Mann

Train and oversee staff in Food & Beverage outlets and culinary. Cultivate and maintain relationships with staff, vendors, and guests. Create and implement operational procedures to maximize purchasing and inventory controls. Prepare daily breakeven report to track and adjust to maintain budget expectations.

• Supervise the set-up, service, and staffing levels for food functions in the banquet department while managing productivity and workflow. Order department supplies based on business levels. Liaison for guests, banquets, catering, and kitchen.

• In charge of hiring and training, upholding standards and maintaining a positive work environment. Set and maintain service standards, implement inventory control procedures and staff assignments for maximum productivity.

• Supervise floor and assist with the implementation of policy and procedure adhering to Covid protocols. Train new employees while making sure standards are upheld. Assist with creation and implementation of quarterly menu changes. Manage staffing and reservations as well as take care of departmental ordering and scheduling.

• In charge of hiring and training, upholding standards and maintaining a positive work environment. Set and maintain service standards, implement inventory control procedures and staff assignments for maximum productivity. Deal with Covid mandates and institute required protocols.

• Responsibilities Supervise floor and count employee drops; complete opening and closing paperwork.

• Manage both Bistro and Banquet food service. Launched corporate menu change ensuring quality and consistency. Hiring, training and disciplinary duties. Purchase all Food and Beverage for department while maintaining food cost at below target. Reconcile vendor payments. Recognized for lowering food cost and improving productivity.

• Opening team for Waters Table Restaurant. Assisted with the implementation of policy and procedure, training employees while making sure standards are upheld. Manage staffing and reservations as well as take care of departmental ordering and scheduling.

• Responsibilities Supervise floor and count employee drops; complete opening and closing paperwork.

Responsibilities: Supervise the set-up, service, and staffing levels for food functions in the banquet department while managing productivity and workflow. Order department supplies based on business levels. Primary point of contact for guest and liaison between banquets, catering, and kitchen. Recognition: Employee of The Year, Hilton Corporate Spirit of Pride Award