Review and work along with staff to ensure execution of all F&B operations through banquet event orders and contractual obligations such as, but not limited to insurance, deposits, set up/breakdown, staffing, contracted services, equipment orders, consumption reports and special orders. Strategic planning and development of menus, menu prices, inventory control, point of sale systems, revenue streams, new business opportunities, vendor partnerships, community events/outreach and guest experiences for catering and concessions.