Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc. ) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.