Oversee and manage Service Quality, Food Quality, Cost Controls, Hiring, Pricing Strategy, Menu Strategy, Service Quality, Hiring, Termination, Selection of Vendors, including but not limited to:
- Ensure that culinary operations meet restaurant standards and comply with local legislations.
- Provide support to each business unit to ensure that the positioning of the business unit is in line with the positioning of the restaurant
- Function as an active participating member of the restaurant's F&B team and represent in culinary events.
- Work closely with the Marketing department and Director of F&B to create, co-ordinate, teach and implement F&B promotions and special functions while improving restaurant
- Conduct and maintains audit for excellent hygiene and food safety standards.
- Maintain highest standards of professionalism, ethics, grooming and attitude towards associates, guests/customers, suppliers and other clients.
- Implement and maintain control measures to impact food costs, beverage costs, labour costs and operating supply costs.
- Identify and hire associates who can form a team with the potential to create a successful business. Coach, motivate, educate, train, council and discipline a team to deliver the culinary standards that support the image of the restaurant.
