Job 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.

Other Requirements

• 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.