F B Manager

Description

Position: Executive Chef/Restaurant Manager

Department: Food & Beverage

Hours: Varied

ESSENTIAL FUNCTIONS:

The overriding and most important function of each and every employee is to either directly (by interacting with the guest) or indirectly (by providing the key support role to the guest experience) strive to provide the finest in friendly service and quality products.

• Menu Development: Cost out and create all menus to meet budget guidelines
• Training: Responsible for training staff to produce a quality product for sale in a timely manner.
• Ordering: Responsible for ordering food supplies for the special events and train staff to order for regular operations.
• On-site work: Will be on-site or designate manager on duty for all private functions and music events.
• Will oversee kitchen and the front of the house including banquets, bar and dining room.
• Responsible for bringing the restaurant in on budget by controlling labor, food costs, and other expenses.
• Responsible for the training, knowledge, and hiring of professionals to create an outstanding dining experience.
• Recruit and train quality people.
• Attention to details both in the kitchen and throughout the dining experience.

Requirements

QUALIFICATION REQUIREMENTS:

• Must have excellent communication skills.
• Must have good math skills.
• Must be able to frequently lift.
• Must be organized and self-motivated.
• Must be highly skilled as a cook.
• Must be creative.
• Must be positive, energetic & helpful toward fellow employees and guests.
• Must follow all procedures and guidelines as stated in the employee handbook.
• Must be flexible in work schedule.
• Must be able to train and have your staff understand and perform your vision.
• Must be a positive leader.