Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.
Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service
Conduct departmental daily briefings to ensure that all pertinent information is well received by team members.
Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.
Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service....