Develop programs, menus, promotions and advertising to enhance sales, increase revenues, and drive guests to restaurant/outlets. Manage food and beverage cost utilization of vendor sourcing and analyzation, PMIX analysis and quality assurance.
Numbers & Facts
Location
Austin, TX
Description
Oversee production and operations in the kitchen, including planning, training and directing of all food preparation
Develop programs, menus, promotions and advertising to enhance sales, increase revenues, and drive guests to restaurant/outlets
Communicate with Sales Dept. to facilitate effective and professional delivery of all meetings/banquet contracts
Prepare work schedules in accordance with forecasts, staffing guidelines and labor productivity goals
Follow and ensure accuracy of all recipe cards and standard operating procedures to provide consistency and uniformity
Establish portion and quality control standards for all culinary outputs
Prepare food as directed for banquet, dining room, and or in room dining, in accordance with established portion and quality control standards
Know content in all training manuals and update when necessary
Develop restaurant and banquet menus
Create and monitor systems daily to meet the material consumption and order required food and equipment basis to satisfy the daily production plan and meet both the operational and financial goals for hotel
Manage food and beverage cost utilization of vendor sourcing and analyzation, PMIX analysis and quality assurance
Oversee the Food Department Safety program to ensure compliance with company, local, state, and federal regulations
Execute and supervise food production and food safety
Conduct, coordinate and supervise inventories on a monthly basis and as directed by General Manager and ensure adequate inventory is available at all times
Design and execute an ordering system for all food, beverage and other non-Food Department supplies
Limit access to kitchen by non-department employees
Develop and maintain current checklist; supervise execution of daily and weekly cleaning duties
Train, supervise and develop kitchen staff
Coordinate with Facilities Manager on scheduling and bidding of 3rd party equipment repair and maintenance
Ensure communication of service standards, hotel events or any other relative information through daily pre-meal meetings, daily standups, and monthly food & beverage department meeting for all associates 365 days a year, through Lead and Supervisors in your absence