Description:

1. Know your job and continue your self-development by self-directed learning and participation in company sponsored training programs.
2. Network within the company and the industry to keep abreast of developments affecting your field of expertise.
3. Develop and oversee all functions of the Kitchen Division.
4. Maintain current licenses and permits as prescribed by your jurisdiction for your division.
5. Assist with the development and implementation of the F&B Sales and Marketing plan.
6. Develop the annual budget and targets for areas under your supervision.
7. Prepare and produce detailed financial reports as required in a timely fashion.
8. Use various financial management skills to analyze performance results to identify profitability shortfalls or opportunities to increase revenues, reduce costs, improve overall profitability and meet budget goals.
9. Provide ongoing communication to all areas within your division regarding policies, program and procedures through daily briefings and regular meetings.
10. Ensure all operating procedures are properly implemented within your division.
11. Review and modify Operating Manuals within your division as required.
12. Create menus, specials and promotions. Develop an annual calendar and tracking system for efficient planning and execution.
13. Ensure all dishes have standardized recipes. Work with the Director of Food & Beverage to develop menus and review catering requirements of events to ensure all event specifications are properly delegated and arranged.
14. Source and procure ingredients as required.
15. Ensure all dishes are prepared according to established standards and procedures.
16. Maintain an efficient Food Safety policy and procedure according to the NSF, corporate and company requirements.
17. Conduct regular walkthroughs through all kitchen and food storage areas and coordinate preventive maintenance and general cleaning programs with the Stewarding, Housekeeping and Engineering teams respectively.
18. Be readily available to handle guest queries and resolve issues in a timely and professional manner.
19. Monitor guest feedback and make recommendations for improvements or new products or services to meet guest needs.
20. Review and negotiate tender documents and vendor contracts as necessary.
21. Oversee all purchasing, receiving and inventory practices and exercise risk management skills to prevent improper handling, damage, spoilage or theft of inventory items.
22. Monitor department spending and recommend corrective actions as necessary.
23. Ensure the best candidates fill vacancies by participating in the recruitment of employees under your supervision.
24. Develop and constantly review the succession plan within your division and develop cross training and professional development programs for the advancement of potential Supervisors and Managers.
25. Conduct regular Performance Management & Development for Managers and Supervisors to assess employment eligibility during their probation period, and opportunities for development throughout their career with the hotel.
26. Ensure Managers within your division are properly carrying out probationary reviews and a Performance Management & Development as required and review all appraisals for underperforming band members.
27. Identify training opportunities and ensure training objectives are met within your division.
28. Address issues with regard to employee misconduct and disciplinary action as per Human Resources procedures.
29. Manage the schedule for Managers and Supervisors in your division to ensure proper coverage to meet business needs.
30. Review payroll costs for your division and make recommendations where appropriate.
31. Attend and coordinate regular meetings including management and departmental meeting for areas under your supervision.
32. Monitor the condition of facilities and make recommendations on maintenance repairs or renovations and refurbishments requiring capital expenditure budgets to ensure an updated look and feel for the hotel. Maintain a complete understanding of the Employee CLA Handbook and adhere to regulations contained therein.
33. Maintain a complete understanding of the Hotel’s policy relating to fire, safety and health, and ensure all precautions are taken to safeguard against incidents for areas under your supervision.
34. Actively participate as a Trainer in the training of hotel staff.
35. Approach your superior for assistance should problems exceed your level of competence.
36. Establish a climate of motivation and enthusiasm in your department.
37. Perform other assignments to meet business needs as directed by your superiors

Requirements:

 

To apply, send your cover letter and resume to [email protected]