Lead a high volume food and beverage operation by performing the following duties personally or through subordinate supervisors.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

Other duties may be assigned.

• Follows, demonstrates, and ensures team members follow company specific and other designated policies and procedures
• Estimate food and beverage costs and requisitions or purchases supplies.
• Prepares cost estimates for all menu items
• Ensures schedules are prepared, posted weekly, and within budgeted guidelines.
• Regularly inspects food and food preparation to maintain quality standards and sanitation regulations.
• Investigates and resolves food quality complaints
• Communicates maintenance and housekeeping needs to Food and Beverage Director
• Conducts inventories in a timely and accurate manner
• Projects and plans for future supply needs and places orders following specific purchasing procedures.
• Review and monitor financial transactions
• Develops training programs with supervisors and holds training sessions to ensure all direct reports are trained on company policies including but not limited to: employee handbook, property specific policies, food safety, execution of menu items, waste control, and general workplace safety.
• Participates in the creation of effective marketing programs
• Complete new creative menus in a timely manner
• Recruiting, interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

 

QUALIFICATIONS:

• Must have previous experience in a high- volume restaurant and banquet facility, either as an Executive Chef or Sous Chef with multiple years of experience.
• Must have valid food handling certifications or able to obtain within 30 days of starting employment.