- Participate in the annual budgeting process and business plan development to ensure the smooth operation of the food & beverage outlet operations.
- Create weekly forecast and planning of operating staff and cost expenditures to correspond to forecasted sales and costs.
- Monitor actual sales and revenues to determine variance and assess goal accomplishments. Adjust strategies and forecasts accordingly.
- Oversee the purchase of food and related culinary equipment and supplies, ensuring adequate balance of pars to eliminate outages and reduce capital costs.
- Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
- Implement and maintain consistently high departmental standards.
- Conduct pre-shift meetings and review all information and goals pertinent to the day’s business.
- Review and communicate financial and other reports according to policy and practice. Be prepared to support findings with analysis.
- Execute consistent and high quality food presentation, and constantly strive to improve. Ensure that any special dietary restrictions or problems that arise are accommodated in the best way possible.
- Supervise and participate in the production and plating of all food service areas to maintain the best quality food style possible.
- Communicate with all departments directly and effectively, especially Restaurants, Catering and Banquet Operations.
- Communicate with relevant leadership team regarding issues, risk and liability concerns, or other important business matters.
- Ensure all property policies and procedures are fully implemented, including health, safety and sanitation guidelines.
- Create expectations, lead people, manage processes and hold people accountable for the agreed upon activities and timetables.
- Maintain high visibility during peak hours of operation while engaging guests during events, service or other activities.
- Monitor guest satisfaction scores and review guest feedback with direct reports, ensuring appropriate corrective action is taken when necessary.
- Conduct outlet walk-throughs as necessary to build rapport, assess engagement, develop relationships and promote repeat business.
- Conduct regular meetings with staff to communicate global programs, implement new products and procedures, and discuss areas of opportunities, special events, and other activities.
- Establish and maintain accurate inventory records. Participate in regular inventories. Recommend appropriate actions based on results of inventory reporting.
- Provide daily and periodic operational reporting as required by company and regulatory policies.
- Establish and maintain relationships with culinary vendors.
- Adhere to the recruitment process, hire the best talent available from inside or outside the organization.
- Maintain effective communication, giving direction, support, timely feedback and recognition of performance. Create a positive environment in which all employees have the ability to maximize their potential.
- Ensure all annual maintenance contracts are kept up to date and conduct due diligence of potential suppliers. Ensure all contracts are submitted and approved by General Manager & Director of Finance for all contract renewals.
- Establish preventive maintenance programs to ensure life of all equipment. Assure that equipment is properly maintained.
- High school diploma or equivalent, as well as a degree from a certified food service program, apprenticeship, culinary school, or equivalent required.
- Previous supervisory experience required and 5 years’ experience as Executive Chef in a 4 star or 5 star establishment with sizeable conference and banqueting facilities.
- Must be able to work holidays and weekends, as well as flexible shifts.
- Experience with new property openings preferred.
- Previous upscale/luxury hotel experience preferred.
- Knowledge of all pertinent federal, state, and local laws, codes, and regulations.
- Knowledge of all applicable health, sanitation, and licensing ordinances; food products, standard recipes, and proper preparation and generally all kitchen operations.
- Use all tools associated with the position including but not limited to knives, slicers, and choppers.
- Deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience.
- Routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.
- Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
- Communicate clearly and concisely, both orally and in writing.
Additional Details:
- For this New York, New York United States-based position, the expected annual base salary is $130000-$140000#indeedNY