Managing Daily Operations
Planning and anticipating business needs
Completing staff rota’s in accordance with forecasted business
Updating of Rota Horizon, daily with any relevant amendments, Holidays, sick days etc
Full Control of the stock rotation within the kitchen
Liaising with the restaurant department to ensure a thorough knowledge of the menus and to then ensure the team are thoroughly briefed
To ensure that food for the Staff Restaurant is ready on time and replenishments available on request. The Staff restaurant must be fit for purpose at all time, tables clean, floor washed, bins empty, sufficient serving tongs & cutlery, all hot food units to be in working order and switched on prior to presenting lunch & dinner
To liaise closely with the conference and banqueting department on all matters concerning food for functions
Discipline within the kitchens if and when required
Communication between the team, of any daily business updates to ensure complete control and organisation of the day ahead.
Ensuring departmental SOP Manual is in place, adhered to and regularly updated
Reporting any maintenance requirements to the Maintenance Manager via Fidelio
To ensure that all kitchen equipment is used for its purpose at all time
To ensure all food leaving the kitchen is to the agreed standards
Team Daily Briefings
To liaise with the Restaurant Manager, Conference & Banqueting Manager and General Manager on speciality group menus
To order food items for all food and beverage departments checking on prices, quality and quantity
Delegating responsibility to your senior team reviewing progress and standards
The daily management by yourself and other senior members of the kitchen brigade of the skip area located in the rear of the hotel
Monthly Kitchen Team meetings to raise any issues from the month moving forward
To be aware of customer demands and business trends and through liaison with the General Manager, Conference & Banqueting Manager and Restaurant Manager and to satisfy these needs.
To ensure good customer relations are achieved when meeting customers about the hotel.
To produce menus and/or concepts to meet the guest’s needs or themed events.
To actively assist The Food Development Manager design new dining concepts for all food and beverage departments
Controlling Costs / Revenue
Maintaining payroll costs within planned performance ratios
Adjusting payroll cost in response to business levels
To ensure that all requisition stores are in hand for anticipated business demands.
To ensure that all costs are kept, where possible within the agreed budget.
Reviewing all expenditure against planned levels
Ensuring that purchase order/ invoice procedures etc are in place and adhered to
Ensuring that all equipment within the department (hotel owned or hired) is used,
stored and cleaned correctly to reduce the amount of damage.
Carrying out food stock-takes on a weekly basis, the daily management of the Food Flash (purchases Vs Sales = GP%)
To make recommendations for improvements for the kitchens taking into account any limitations on budget.
Having knowledge of P&L relevant to the department
Effectively utilise other Company personnel and assets
Ensuring that the hotels communication policy is adhered to
Communicating with the team regarding the day’s business
Department turnover and profit targets to be communicated to the team
Providing regular feedback to the team regarding service standards
To attend the Operations Meeting and any other meetings required concerning the Food & Beverage operation.
To provide the Food Development Manager with Figures, updates, Holidays and any other information relevant information