Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Analyzes cost reports and identifies areas for cost reduction without compromising quality or guest satisfaction.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Ensures all employees are properly trained in food handling procedures and HACCP (Hazard Analysis and Critical Control Points) principles.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
Qualifications
Bachelor's degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
Minimum of 3 years experience in the culinary management, preferably in the 5 star hotel.
