1.Plan and manage the day-to-day operations of the kitchen ensuring the quality, standards and meeting the expectations of the customers daily.
2.Oversee kitchen and service staff and ensure that guest service, operational needs and financial objectives are met.
3.Oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
4.Develops and implements guidelines and control procedures for purchasing and receiving areas.
5.Manages department controllable expenses including food cost, supplies, and equipment.
6.Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
7.Provides direction and guidance to subordinates, including setting performance standards and monitoring performance.
