To assist in ensuring that each Food & Beverage outlet and banquet is managed successfully as an independent profit center.
To maintain control and discipline in the absence of the Executive Sous Chef providing direction and assuming all consequent duties and responsibilities.
To assist in performance appraisals when necessary.
To assist in ensuring that each outlet is managed by a Management Team (Chef de Cuisine) who are totally accountable for their profitability.
To set in close conjunction with each Chef de Cuisine Annual Operating Targets which will form part of the Hotels Annual Business Plan.
To monitor all costs and recommend measures to control them. To establish an integrated cost management plan.
To ensure that the Department Operational Budget is strictly adhered to.
To monitor all costs and recommend / institute measures to control them.
To review monthly fore...
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