Address
Form of work
SalaryScope of Position:
Directs and supervises food preparation for all food outlets of the hotel and ensures the highest level quality and consistency as relates to food handling, food quality and food presentations.
Primary Responsibilities:
Ø Plans all meals and menus for the restaurant and catered events.
Ø Supervises food preparation to include methods, portion control and garnishing; ensure attractive presentation of all foods.
Ø Assists food and beverage director, sales, and banquet staffs with banquets, social parties and special events.
Ø Monitors expenses to keep within budgeted guidelines and assists the food and beverage director in developing the annual operating budget.
Ø Schedules employees at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling.
Ø Requisitions food and equipment, giving specifications, quantities and quality descriptions.
Ø Participates in monthly inventory verification and maintains adequate supplies.
Ø Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
Ø Provides a professional image at all times through appearance and dress.
Ø Follows company policies and procedures and is able to effectively communicate them to subordinates.
Ø Aggressively recruits and staffs department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews).
Ø Conducts training classes regarding safety, security, department procedures and service guidelines.
Ø Fulfills Manager on Duty shifts.
Ø Ensures kitchen is clean and sanitary and is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws.
