Provides direction for all day-to-day operations
Please find below the revised version of the text:
ESSENTIAL DUTIES AND RESPONSIBILITIES: The General Manager may assign additional duties.
Culinary Tasks: 40%
• Prepare food as per the menu, guest or party request, or management request, in a clean, safe, and timely manner.
• Assist on line during heavy meal times.
• Monitor the quality of raw and cooked food products to ensure that standards are met.
• Determine how food should be presented and create decorative food displays.
• Ensure compliance with food handling and sanitation standards.
Managerial Tasks: 40%
• Provide direction for all day-to-day operations.
• Recruit, hire, and train culinary staff.
• Impose disciplinary action when necessary.
• Conduct annual performance reviews for all culinary staff.
Guest Services: 15%
• Interact with guests to obtain feedback on product quality and service levels.
• Respond to and handle guest problems and complaints.
• Observe service behaviors of employees and provide feedback to individuals and managers.
Administrative Tasks: 5%
• Keep a clean work area according to health and kitchen standards.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Ensure property policies are administered fairly and consistently.
• Manage the inventory of all back-of-the-house kitchen items.
• Create and implement new menu items.
• Maintain a low labor cost.
• Schedule all culinary employees based on occupancy, events, and employee status.
• Attend all BEO, F&B, Culinary, and staff meetings.
• Participate in required M.O.D. coverage as scheduled.
• Establish goals, including performance goals, budget goals, team goals, etc.
• Manage department controllable expenses, including food cost, supplies, uniforms, and equipment.