Restaurant Executive jobs

• Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.

• Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacements to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• Executive chefs should advocate sound financial/business decision-making, demonstrate honesty, and integrity, and also lead by example.

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.

• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and creates decorative food displays.

• Recognizes superior quality products, presentations, and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and the right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards.

• Review GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared consistently and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staff.

• Ensures all kitchen employees maintain required food handling and sanitation certifications.

• Ensure proper purchasing, receiving, and food storage standards in the kitchen.

• Interacts with guests to obtain feedback on food quality, presentation, and service levels.

• Actively responds to and handles guest problems and complaints.

• Maintain Quality levels of receiving, storage, production, and presentation of food.

• Ensure sufficient staffing levels are scheduled to accommodate business demands.

• Follows and enforces all applicable safety procedures specified for kitchen and food servers.

• Discuss daily food cost reports with key kitchen and F&B team members.

• Review weekly and monthly schedules to meet forecast and budget.

• Attend the daily morning meetings and other administrative sessions.

• Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.

• Frequently review finished products for quality and presentation before the orders are sent to guests.

• Able to perform additional duties as requested by the hotel management as and when required.

• Ensures disciplinary procedures and documentation are completed according to hotel operational Standards and Management Policy