Executive Head Chef

Hosco ,
London, Greater London
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Overview

Job Description

To manage and oversee the day to day operation of Restaurant & Bar, while working alongside the Management of The Carlton Tower Jumeirah. Developing skills, analysing and controlling the business, and delivering to a world class standard. Key Duties: Ensure a smooth, efficient and high service focused operation where the satisfaction of all guests is paramount Manage, motivate and develop all restaurant and bar colleagues to achieve highest levels of service excellence as well as highly positive colleagues relations To control and project strong and seamless interdepartmental coordination with all other F&B outlets, their managers and colleagues Engage and build relationships with colleagues, regular guests, first time guests, residents and non-residents Communicating the detail of the menu and celebrating our philosophy to all guests Efficient quality control of the delivery of all restaurant items To assist the Wine Sommelier and Head Chef in completing the new menus and wine selections Ensure all guest Patron Profile files are recorded, amended, up to date and communicated to all colleagues members Visibly present on the floor during service to serve guests efficiently and consistently as well as monitoring all colleagues Be aware of the restaurant and hotel policies including licensing laws in regards to the service of wine and spirits Requirements Operational: To ensure the Daily Service Report is completed and distributed to all relevant management on a daily basis. To attend and/or oversee all Menu/Service Briefing Meetings. Record and/or Monitor Daily Taking reports. To monitor the high standards of cleaning and Health & Safety regulations both back and front of house. Assist and advise on the organisation and smooth running of in-house private events. To undertake inter departmental duties within the Restaurant and Bar. To undertake inter departmental duties within the Restaurant Department. Attend hotel meetings weekly ops / weekly payroll / Daily F&B Ops & GMs Meeting Administration: Complete all monthly payroll aspects on time and in accordance with HR requirements through Fourth Hospitality, including; timesheets, rotas, absence, holidays, lieu days, overtime etc Ensure time and attendance is correctly tracked for each colleague and logged accurately on the rota each week To ensure rotas are created in Fourth in accordance with the Hotel business and posted for colleagues to view Conduct colleague probationary reviews and appraisals To ensure that all departmental reports and correspondence are completed punctually and accurately, and submitted to the relevant management To ensure the departmental SOPs, Policies and Systems are kept up to date at all times, both on a local and generic global level To maintain all hotel records and forms as prescribed by local hotel management and policies Monitor the requisition and control of all banqueting supplies and materials. Financial: Complete all monthly P&L Reports and Analysis in accordance with Senior Restaurant Manager and GM specifications. Works with the Financial Controller in the preparation and management of the departments budget. Duties include: Prepare and manage a cost effective budget with measurable targets for department within the financial parameters set down by the Restaurants and Hotel budget Effectively monitor and analyse variations from the budget Ensure monthly Service Charge scorecard is accurately completed and provided to tronc master Ensure all gifts received from guests are declared, logged, tracked and a signed form provided to HR Benefits Full benefits

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