概要

Develops implements and evaluates the business marketing plan, general business plan, marketing and sales strategies to ensure optimum guest satisfaction, sales maximization and profitability. Participates in development of recognition program for staff, advertising and promotional programs and campaigns to increase market awareness and penetration. Randomly inspects all food beverage regions on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant's receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all kitchen equipment is kept clean and kept in excellent working condition through . Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new employees. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials