Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.
FINANCIAL RETURNS:
• Complete forecasts, plans, and departmental production reports for management.
• Participate in the preparation of the hotel’s annual budget and the setting of departmental goals.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the
food and beverage operations.
PEOPLE:
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and
development goals for team members. Provide mentoring, coaching, and regular feedback to help
manage conflict and improve team member performance.
• Educate and train team members in compliance with brand standards, service behaviours, and
governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other
departments. Assist sales, catering and banquet staff with banquets, parties and other special
events.
• Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in
accordance with company rules and policies.
GUEST EXPERIENCE:
• Solicit guest feedback to improve food and presentation quality.
• Assist with addressing customer questions and issues relating to kitchen services.
• Assist Food and Beverage Director with menu planning, food and beverage coordination, table
arrangements, decoration options, etc.
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RESPONSIBLE BUSINESS:
• Ensure that all menu items are prepared and presented according to established recipes and
standards.
• Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor
competitor and industry trends.
• Maintain procedures to ensure the security and proper storage of food and beverage products,
inventory and equipment. Replenish supplies in a timely manner and minimise waste and pilferage.
• Ensure that all kitchen equipment and storerooms are in proper operational condition and are
cleaned on a regular basis.
• Adhere to governmental regulations as well as brand standards and hotel or company policies and
procedures.
Perform other duties as assigned. May also serve as manager on duty.