Kitchen Manager

Main Responsibilities & Duties:  Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards Design menus, purchase goods and continuously make necessary improvements  Identify customers’ needs and respond proactively to all of their concerns in a timely manner Report on management regarding sales results and productivity Recruit, manage, train and develop the F&B team Accountable for monthly stock take Evaluate guest satisfaction levels with a focus on continuous improvement Comply with Kitchen security, fire regulations and all health and safety legislation, food hygiene regulations and other local policy and procedures. Estimate food and beverage consumption in order to anticipate amounts to be purchased or requisitioned. Order and purchase equipment and supplies.