Executive Chef

Key Responsibilities: • Operational Oversight • Oversee front and back of house • Manage day-to-day food and beverage operations, including restaurant and/or room service. • Ensure compliance with health and safety, sanitation, and legal regulations. • Staff Management • Hire, train, schedule, and supervise F&B staff. • Lead team meetings, provide feedback, and conduct performance evaluations. • Promote a culture of high service standards and teamwork. • Customer Experience • Monitor guest satisfaction and respond to complaints or concerns promptly. • Maintain quality control of food presentation, taste, and service. • Inventory and Cost Control • Monitor stock levels and order supplies as needed. • Control labor and food costs within budgetary guidelines. • Analyze sales reports and adjust operations for efficiency. • Menu Development • Collaborate with chefs and kitchen staff on menu planning and pricing. • Stay updated on industry trends and suggest innovative offerings. • Financial Management • Prepare and manage budgets, forecasts, and financial reports. • Track and optimize profitability of food and beverage operations.Qualifications: • Proven experience as a Food and Beverage Manager or similar role. • Strong understanding of F&B financials, cost control, and inventory management. • Excellent leadership, interpersonal, and communication skills. • Knowledge of food safety standards and health regulations. • Ability to work flexible hours, including nights, weekends, and holidays. • Degree or diploma in Hospitality Management or related field (preferred).Work Environment: • Fast-paced hospitality setting • May require long hours and standing for extended periods • Interaction with staff, vendors, and guests daily Would you like a version tailored for ahotel,restaurant,resort,event venue, or another specific setting?Ask ChatGPT