RESPONSIBILITIES Actively participate in and oversee the provision of excellent service to guests. • Handle customer complaints and converse with guests to obtain feedback and suggestions for improvement. • Collaborate with Management to develop strategies and special events to promote sales. ...
RESPONSIBILITIES
Actively participate in and oversee the provision of excellent service to guests.
• Handle customer complaints and converse with guests to obtain feedback and suggestions for improvement.
• Collaborate with Management to develop strategies and special events to promote sales.
• Conduct frequent spot-checks in the kitchen(s) and storeroom(s) to monitor compliance with established procedures, hygiene, storage and par stocks, to record findings and report to Management.
• Ensure menu engineering and portion control in order to achieve the highest food standard whilst selling at the correct price and maintaining a stable food cost.
•• Check the quality of food delivered from the kitchens, ensuring that deliveries tally with Menu/Orders/Dockets.
• Monitor compliance of Kitchen staff with grooming and hygiene, and with safety regulations and procedures as well as SOP(s) at all times.
• Audit food storeroom items and storage to maintain consistent quality of products and ensure adherence to all health code requirements.
• Create and implement new menus and individual menu items for all outlets, based on current food trends and customer feedback
• Develop innovative menu selections for special banquet themes and parties, in accordance with client budget and expectations
• Keep oneself informed on new kitchen techniques and culinary trends
• Determine the minimum and maximum kitchen stocks, to conduct stock inventory and to liaise with the Finance department for monthly stock
• Audit stock rotation to ensure both quality and economical use of food items
• Ensure compliance of records and statistics on food cost and revenues, and analyze any discrepancies and take corrective action when required
• Maintain safety and ensure observance of hygiene and sanitation in all kitchen areas.
• Supervise working of steward team.