Must have experience in planning and budgeting. Must be able to read and understand financial statements, must have experience with controlling labor costs and cost of goods. Must have experience in a high volume, 4-star restaurants; Must have experience running a multi-restaurant operation.
Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. Minimum 1+ years of Culinary Management experience
Licenses / Certificates:
Ability to obtain/renew all government required licenses or certification.
Essential Job Functions:
Ability to remember, recite and promote the variety of menu items and standard recipes used by the F & B department.
Must possess sufficient mathematical skills needed to complete recipes, schedules, forecasts and budgets.
Ability to organize and prioritize work and meet deadlines.
Supervises production of all butchering, sauce, vegetable and garnish production.
Ensure good turnover of products by practicing proper rotation and maintaining
Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction.
Monitor staff performance, product quality and production flow. Foster improvements where needed.
Hire, train and supervise staff. Participate in activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs. Direct staff in proper job functions and proper guest interaction. Audit food storeroom items for quality and consistency, food cost and revenues. Enforce daily sanitation, hand washing and safety codes.
Make constant contact with both internal and external customers to provide optimal guest service. This includes contact with various hotel departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided.
Analyze feedback from customers, make judgments and take action to implement suggestions for improvement. Maintain a productive working relationship with all customers.
Labor Cost: 5 years
Menu: 5 years
Chef: 5 years