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Responsible for the overall planning, functioning, administration and day-to-day operation of the kitchen, inclusive breakfast, restaurant, and the meeting rooms. Monitor and maintain cost measures (primarily food and labor costs) and inventory control. Hire, train, and motivate supervisory staff.
Job Responsibility:
Responsible for the day-to-day operation of all food and beverage functions including, but not limited to, purchasing, food preparation, service, and personnel
responsible for the supervision of subordinates
implement, monitor, and maintain cost control measures for the restaurant, bar and meeting rooms
perform preliminary financial reconciliation and profit and loss statements
control hiring, training, supervising, and evaluating all food and beverage personnel
ensure successful implementation of food preparation, set-up, and service for assigned group functions, catering events, and day-to-day restaurant activities
communicate necessary instructions and information to employees so they may provide the best possible service
budgetary responsibilities including forecasts, target man-hours, labor forecasting, profit and loss accountability, cost control, inventories, and just-in-time purchasing
encourage and actively participate in the career training, education, and advancement of subordinate staff members
perform additional duties as assigned
Requirements:
High school degree/diploma or equivalent required
college degree in related field preferred
driver’s license
TB clearance
alcohol card
more than five (5) years’ experience in F&B service industry with a minimum three (3) years management and/or restaurant supervision in a high-volume establishment
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