li style="padding-top:0px;padding-bottom:0px;margin-left:1.5em">Understanding that Management by leadership is required ā Knowing and understanding every departmentās operation and stepping in to cover whenever needed (ie Food and Beverage serving, hosting, banquet planning, providing Chef with input from customer feedback as it relates to food choices, menu selections, etc.)
. Understanding the nature of a transient work force, seasonal business, labor costs vs revenue, customer needs and views, education in conjunction with HR to enhance and provide growth opportunities where deemed fitting.