Key Duties and Responsibilities
Oversee the kitchen’s operations, which include,
making sure that the day-to-day activities are met and that the food and
beverage must be of high quality.
Develop and plan the menu and update it as the season
changes to introduce new foods to the guests.
Supervise the staff and delegate tasks.
Maintain cleanliness in all the areas of the kitchen
and dining places.
Conduct meetings regularly to be updated with the
operations as well as disseminate major instructions.
Monitors and check supplies and coordinates with the
food checker for any supplies needed to be purchased.
Handle customer complaints.
Qualifications:
A degree in Business or Food and Beverage Management
or related field.
5 years of experience and a minimum of 3 years as a
Food and Beverage Manager.
Have the ability to forecast kitchen and dining needs
Excellent customer service skills
Exceptional organizational, leadership,
problem-solving, and communication skills.
In-depth knowledge of the food industry.
Ability to adhere to budgets and meet financial
targets.
Strong working knowledge of related computer
software, including restaurant management software.
Must have attention to detail and can multitask.
Must have excellent social and interpersonal skills.
How To Apply
