Purchasing manager

During opening phase of the hotel, was responsible for establishing inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages and liquor.
Provide the highest quality of service to the hotel guests and restaurant patrons making sure all guests and customers are satisfied with the restaurant's service and food quality and making sure that peak dining hours are covered.
Resolve customer complaints about food quality or service.
Coordinate food service for international and national tourist groups which are staying at the hotel.
Orient, train and schedule up to 90 employees for restaurant, including wait staff, hostesses, and bar staff.
Analyze and estimate food consumption, budget, negotiate and place orders with suppliers; schedule delivery of fresh food and beverages.
Manage total cash and charge receipts at the end of each day; deposit them in a bank or other safe place
Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
Arrange to have equipment repaired or maintained and schedule other services
Buy all food and beverages following the hotel's budget
Supervise the kitchen and dining room: oversee the food preparation, checking the quality and size of the servings; make sure that kitchen and dining areas are cleaned according to standards.
Monitor bookkeeping records and documentation.

Oversee over 100 employees.
Responsible for recruiting and hiring new kitchen and serving staff. Schedule staff work hours. Keep records of employee hours and wages. Prepare payroll and tax report paperwork.
Assure customer satisfaction and high quality of service and food is achieved. Investigate and resolve customers' complaints about food quality or service.
Manage and monitor bookkeeping records: Maintain budget, total receipts and balance against sales, deposit receipts, keep records of purchases and pay suppliers.
Orchestrate recipe/menu development based on guest trends/preferences and seasonal considerations; sources vendors and negotiates inventory costs, assign menu prices. Estimate how much food and beverage will be used, and place orders with suppliers. Evaluate the success of new dishes and remove them from the menu if they are not profitable.
Identify and estimate quantities of foods, beverages, and supplies to be ordered. Place orders with suppliers, and schedule delivery of fresh food and beverages.
Monitor food preparation and methods.
Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
Arrange for maintenance and repair of equipment and other services
Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
Marketing to open new restaurants. 5 restaurants were open during my managing