Kitchen Manager

Main Responsibilities & Duties: 

Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards

Design menus, purchase goods and continuously make necessary improvements 

Identify customers’ needs and respond proactively to all of their concerns in a timely manner

Report on management regarding sales results and productivity

Recruit, manage, train and develop the F&B team

Accountable for monthly stock take

Evaluate guest satisfaction levels with a focus on continuous improvement

Comply with Kitchen security, fire regulations and all health and safety legislation, food hygiene regulations and other local policy and procedures.

Estimate food and beverage consumption in order to anticipate amounts to be purchased or requisitioned.

Order and purchase equipment and supplies.