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Room Chef

Ensure maximum guest satisfaction by consistently maintaining a high level of service and correct operation procedures.
Develop and manage the production of food orders, keeping in budget and controlling food cost.
Develop and manage the business plan and budget for the restaurant.
Supervise preparation of food production, garnishes and overall presentation of product for guest satisfaction.
Review restaurant activities and promotions with the F&B Director and the Executive Chef.
Supervise, plan and direct daily activities of staff.
Ensure that team members comply with all rules, regulations and procedures.
Ensure all incidents are reported to Food & Beverage Director and the Executive Chef accurately and in detail.
Ensure a safe working environment for all team members.
Promote team work.
Excellent organizational, coordination, communication and people skills.
Knowledge of food and beverage industry.
Ability to perform intermediate math.
Skill in English grammar and spelling.
Working knowledge and skills of positions under supervision.
Ability to maintain confidentiality of sensitive information.
Skill in developing and maintaining guest relations.
Ability to establish and maintain an effective working relationship with management, staff, and co-workers.
Pleasant personality, team oriented and enjoys working with and assisting people.
Ability to understand questions and instructions from management staff and co-workers.
Perform other duties as assigned.



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