Job Description

Duties and Responsibilities:

• Interacts with guests to obtain feedback on product quality and service levels that provides an exceptional dining experience representing true value for money

• Responds to and handles guest problems and complaints. And rectify any arising problems or complaints with best practices.

• That all meals and dining services are of a consistently high standard.

• Modify menus or create new ones that meet quality standards

• Be aware of new items, which are introduced onto the market and keep up with the latest product trends.

• To work in close conjunction with respective teams and supervise all kitchen staff activities

• Able to plan for and make recommendations in succession planning.

• Ensure that all culinary operations manuals are prepared and updated.

• To be aware of all financial budgets and goals and that yields are accurately costed and reviewed regularly.

• All food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

• All food preparation equipment are being used safely, correctly and efficiently used and that it is cleaned and maintained well.

• Food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the restaurants dining forecasts.

• Keep all staff are always in clean, tidy uniforms and are always presentable to be in guest view.

• Ensure that the restaurant’s overall operational budget are strictly adhered to.