The Role

- To be committed and dedicate time, effort and attention to offering a food product, which in quality and presentation reflects the vision and brand personality of the hotel.
- To supervise and coordinate all business activities in Food.
- To consistently monitor Food cost and take pro-active action to enhance the profitability of the Food department.

Requirements

- Build teamwork and enhance the teams commitment to their work and the hotel. 
- Delegate appropriate responsibility to others based on their ability whilst ensuring they have sufficient authority and resources.
- Achieve a record of success in recruiting, interviewing and hiring people.(Getting the right person in the right job).
- Communicate the vision and brand personality to the team and ensure it is integrated in the departments business practices.
- Actively and successfully train people for current assignments and future growth.
- Set and communicate high performance standards.
- Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively.
- Ensure all employees under your supervision are scheduled in accordance with business needs.

Budgeting and Finance
- Prepare the annual business plan for the department.
- Monitor the departments budget and proactively implement corrective action where necessary.
- Control cost whilst ensuring guests get value for money.

Communication
- Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.
- Conduct regular brief, concise, well-prepared departmental meetings and ensure follow-up.

Other
- Adjust to changes in job requirements and the venues operational strategies to meet business needs.
- Maintain an efficient and effective administrative system.
- Continue professional development by self-directed learning and participation in company sponsored training programs.
- Keep abreast of developments affecting your field of expertise.

Technical Expertise
- Creativity, flair and to embrace the concept that incentivize the collaboration between the kitchen and the bar.
- Knowledge of the Mediterranean cuisine and ability to drive the menu through a seasonality approach.
- Experience in Japanese restaurant will be an advantage because of the linear and detailed approach when it comes to food presentation.
- Plan replacement of FF&E and OE in accordance with needs and available budget.
- Monitor food cost and work with the production team to maintain low food cost whilst achieving high food quality.
- Ensure clean kitchens, hygienic work procedures and high safety standards.
- Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption.
- Minimize spoilage and wastage.
- Ensure buffet set-ups are creative and in accordance with the hotels image.
- Prepare and implement cost effective menus, which are in accordance with trends and market trends.
- Be visible in the restaurant and communicate with patrons.
- Ensure high food quality standards and excellent presentation. 
- Ensure Food service standards are in accordance with established standards.

Oksana Rakhal

Recruiting Manager

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