Head Chef/director of Food & Beverage

Summary / Objective
The role of the Head Chef/Director of Food & Beverage is to creatively and profitably manage all food preparation, kitchen and front of house service areas, coordinate and control all activities of the Food & Beverage department along with the effective management of employees with hands on approach.
The Soy restaurant is 80-seater all day dining Modern Asian restaurant and Habitat bar is a 60-seater evening cocktail bar and event space. Oversee the food & beverage department administration by directing staff efforts toward guest satisfaction, employee productivity and profitability.
As this is a new restaurant and bar in a mixed-use development, the role also requires the incumbent to:
•Train the existing F&B team to ensure high standards
•Create and continue relationships with suppliers
•Follow and amend procedures.
•Develop event ideas with the support of the F&B team and properties staff
KEY RESPONSIBILITIES
Food Preparation
•Prepare all food and beverage items and ensure presentation, taste, food handling, and a high standard of preparation is adhered to at all times and by all staff members.
•Menu Development and Production
•Monitor and maximize food freshness, changing menus and pricing to ensure the best possible experience is given to all diners.
•Develop menu’s and concept from concept to fruition while always ensuring that all members of staff are appropriately trained for such menus and changes.
Purchasing and Supply
•Source favorable, high quality suppliers and ensure all stocks are well maintained within the agreed budget.
•Quality Customer Service
•Lead the service team and develop strategies / process’ to continually provide exceptional levels of service to all patrons.
•Financial Management
•Budget, develop, monitor and report on all food costs, revenues and cost variances to General Manager on a weekly, monthly and quarterly basis.
Human Resources
•Effectively recruit, train and manage all staff across the F&B outlets to ensure the best performance possible (15 Staff).
•Develop initial and on-going training manuals related to food preparation and customer service.
•Liquor License Management
•Follow specified guidelines and regulations of the Liquor Licensing Laws.
Sales and Promotions
•Create & implement active sales & marketing strategy in consensus with GM and corporate resources for driving F&B sales and special events
•Occupational Health and Safety
•Identify and control all aspects of risk management and implement strategies to minimize incidents and accidents with professional and regular training and policies