Job Description

Responsibilities

1. Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
2. Ensure that all dishes are cooked well and presented in an aesthetically pleasing manner.
3. Oversee food preparation, staff and restaurant operations.
4. Design exceptional menus and continuously make necessary improvements.
5. Identify customers’ needs and respond proactively to all of their concerns.
6. oversee and manage the F&B team by training and appraising talented personnel.
7. Establish targets, KPI’s, schedules, policies and procedures.
8. Provide report to management regarding sales results and productivity.
9. Maintain positive customer relationships, process complaints, and respond to customer needs.
10. Create and enforce restaurant policies, targets, and KPIs.
11. Plan, forecast and execute food and beverage orders.
12. Check food and beverage supplies and place orders when needed.
13. Ensure compliance with all health and safety regulations within the restaurant.
14. Control operational costs and identify measures to reduce waste.
15. Control and manage requisitions for the restaurant.
16. Ensure that all food is of excellent quality and served in a timely manner.
17. Plan the menu, keeping in mind budget, and availability of seasonal ingredients.
18. Train staff to prepare and cook all the menu items.
19. Take stock of ingredients and equipment, and place orders to replenish stock.
20. Enforce safety and sanitation standards in the kitchen.
21. Create new recipes to keep the menu fresh.
22. Keep up to date with industry trends.