Leading Kitchen Operations for Property
• Ensures property policies are administered fairly and consistently.
• Leads kitchen management team.
• Serving as a role model to demonstrate appropriate behaviors.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Understands employee positions well enough to perform duties in employees&039; absence or determine appropriate replacement to fill gaps.
• Provides direction for all day- to- day operations.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Demonstrate new cooking techniques and equipment to staff.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Setting and Maintaining Goals for Culinary Function and Activities
• Establishes goals including performance goals, budget goals, team goals, etc.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Knows and implements the brand&039;s safety standards.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Ensuring Culinary Standards & Responsibilities Are Met
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Ensures compliance with food handling and sanitation standards.
• Maintains purchasing, receiving and food storage standards.
• Provides direction for menu development.
• Ensures employees maintain required food handling and sanitation certifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Follows proper handling and right temperature of all food products.
• Recognizes superior quality products, presentations and flavor.
Ensuring Exceptional Customer Service
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on- going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Interacts with guests to obtain feedback on product quality and service levels.
• 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.
• Manages day- to- day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Responds to and handles guest problems and complaints.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Managing and Conducting Human Resource Activities
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Ensures employees are treated fairly and equitably.
• Manages employee progressive discipline procedures for areas of responsibility.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Administers the performance appraisal process for direct report managers.
