Main Duties

• 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...