Job Description
Essential Duties and Responsibilities:
Responsible for the daily operations of hotel Banquet kitchen from preparation to execution of all meal periods.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Ensure that standards are maintained at a superior level on a daily basis.
Ensure proper ordering/purchasing of products for every day and specifically weekends.
Act as a creative force in menu development together with Executive Chef and Sales & Marketing team.
Research and develop new trends in fine dining, regional cuisine and other worldly cuisine.
Interact with restaurant guests/visit restaurant in each meal period and connect with guests.
Address guest concerns/complaints and resolve to complete satisfaction.
Participate in all management meetings.
Train restaurant associates on cuisine and dish preparation/presentation to assist in selling to guests.
Monitor and review daily revenue reports, labor reports, food cost and all other F&B reports, adjusting where necessary to ensure costs in line with budget and revenues.
Monitor quality control, plate presentation, food quality, etc.
All other duties as required.
