Michelle and Roxanne: A food and beverage director is responsible for operating the kitchen, the catering, the restaurants, the bars, and the room service efficiently and consistently. On a daily basis, the food and beverage director has to exceed guests’ expectations, perform and display leadership skills, observing and identifying trends, and monitoring their employees. It is essential for the food and beverage director to meet the guest’s needs, improve services, and make sure everything goes according to plan. 

Chris: His job was to be a Steward. A Steward maintains the kitchen and dining area in a clean and sanitary manner as he follows health and hygiene regulations as well as company policy and procedures. From Chris’ point of view, he saw workers change their pair of gloves every time they made a new meal. Also, the counter was extremely clean and empty, it was wiped down constantly leaving it looking some place like you would actually eat at without worrying that they didn’t follow health and hygiene regulations.

Anna: The job description of a Catering Sales Manager is to optimize guest satisfaction and revenue by selling the most profitable functions and going above and beyond to exceed guests’ food & beverage and service expectations. Beaubourg is a fine dining restaurant inside Le District. The restaurant event holds about one hundred guests and they provide both indoor and outdoor seating. They also do special events. Beauboug has a pre-fixed three-course menu that includes appetizers, entrée and desserts. Each course has about two to three options, which makes it much easier to prepare for a large group of people with the limited amount of space they have. And there is Le Bar, it is not just a bar, they also do catering. The bar has a catering menu for special events. Le Bar offers four different beverage packages, six platter options and also little’s bites by piece.

Pedro: Executive chefs work for restaurants and make most of the administrative decisions. They may review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices. They may also be in charge of interviewing, hiring and training new kitchen personnel.Additionally, executive chefs supervise all kitchen workers. They give performance reviews, grant pay increases and take disciplinary action when necessary. Executive chefs may also help prepare meals in the kitchen and delegate work to other chefs and cooks during the restaurant’s busy times. At the end of the work day, executive chefs oversee clean up and record the day’s sales. During Le District mall, there are various food options but they’re are molded by the customers they receive and their location. On the ground floor, there a few restaurants that you can go to eat in peace and enjoy the company of others. On the first flight up, there is a food court that has a lot of fast food restaurants that provide good quality food for those rushing during their lunch break and the prices match the area.