Coordinates all activities in conjunction with the Executive Chef for the food and beverage department on property relating to recruitment, interviewing, testing, selection, orientation, transfers, promotions, and terminations, to ensure that they are carried out in accordance with established policies and procedures and federal and state laws. Bachelor’s degree in hotel and restaurant management or related area from a four-year college or university, or five to seven years related experience and/or training, or an equivalent combination of education and experience.