Knowledge of restaurant 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. Supervise the daily operations of the Event area (order and maintain supplies, review set-up and food and beverage preparation and service) to ensure compliance with SOPs, Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality.