AlamatJob Description
DUTIES AND RESPONSIBILITIES
To develop menu, specials and promotions in conjunction with the Executive Chef
To plan / implement in conjunction with Restaurant Manager, Supervisor, F&B Marketing Executives effective sales plan & food promotion.
To identify market needs and trends in conjunction with the Executive Chef, Restaurant Managers.
To set standard recipes that allows the restaurant to run at an acceptable food cost.
To monitor food cost and revenue.
To minimize payroll costs by maximizing the productivity and efficient scheduling of employees.
To monitor all kitchens operating costs and takes corrective action where necessary to reduce expenses.
To write and update the relevant section of the Departmental Operations Manual.
To train kitchen employees according to the annual training plan for the kitchen and as necessary on daily basis.
To maximize employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
To do all administrative tasks and in the use of the computer.
To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
To maintain good working relationships with colleagues and all other departments.
To have a complete understanding of and adhere to the company’s policy relating to the Emergency Procedures
To maintain a high standard of personal appearance and hygiene at all times.
To have a complete understanding of the hotel’s employee handbook and adhere to the regulations contained within it.
To carry out any other reasonable duties as assigned.
To respond to change in the departmental function as dictated by the industry, company or hotel.
Work Experience
2 Years experience in the same position
good communication skill
coaching & mentoring
able to drive team to achieved target
Benefits
Join the global team with in Accor Group
Attractive Benefit
Career Development
