Short Description:

Oversees and leads all back of house culinary teams under the direction of the Executive Chef, through managements of strong food & beverage operations, and financial management of 2 restaurant concepts, in-room dining, and event outlets.

Job Overview:

Ensure all Culinary associates are onboarded appropriately and timely, fully trained according to Mayfair Grill process, coached and disciplined as necessary, motivated, developed, and rewarded consistently.

• Responsible for management of staff’s adherence to all Mayfair Grill standards, including appearance and uniform policy, time and attendance policy, steps of service, quality standards, and all other established SOPs and LSOPs.
• Directly complete and assist in employee and manager performance reviews/evaluations. Administer to employee with subsequent manager; administer to manager with GM.
• Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operation needs at peak service times.
• Responsible for the appropriate and timely handling of all necessary paperwork in department, including proper discipline reports, correct new hire form completion, honest and fair evaluations, rate changes/payroll, etc.
• Oversee all labor costs related to department. Review payroll/time clock daily. Ensure all time sheets are corrected promptly. Monitor and control OT costs. Oversee staff to guest ratio and labor effectiveness. Review final payroll approval for department.
• Create and/or approve back of house schedules and forecasting according to volume and budget. Responsible for all final schedules.
• Create and maintain an approved training program with a strong attention to detail based on training programs. Confirm all F&B and kitchen staff have completed departmental training and a skills/knowledge test prior to independently servicing guests.
• Monitor uniform inventory and work with sub-managers to ensure each employee has correct uniforms on their first day of work. Ensure all associates’ uniforms are clean, neat, pressed, and according to standard.
• Maintain department Memo Binder to effectively communicate to all department employees.
• Conduct weekly one on one’s with General Manager and sub-managers.
• Maintain and update associate phone/email list.
• Review revenue reports daily. Communicate any changes needed to Accounting. Ensure cover counts, day part revenues, beverage revenue, banquet revenue, tips payable, service charges, and average ticket amounts reflect that date correctly.
• Responsible for monitoring budget regularly. Ensure department use of checkbooks for all costs in order to meet budgetary guidelines. Ultimate responsibility for all budget goals in both front and back of house.
• Address each and every guest using the S.E.A.C. method, with a smile, eye contact, acknowledge their presence in a timely manner with appropriate greeting, and kindly close.
• Attend all scheduled meetings and training sessions.
• Understand and practice all Mayfair Grill safety and security procedures, including Emergency Evacuation Procedures, Accident Reporting, Right to Know Law, Written Information Security Program, Bloodborne Pathogen Procedures, Anti-Harassment Policy, and Violence in the Workplace Policy.
• Comply with all Hotel and Mayfair Grill time and attendance policies.
• Comply with all Hotel and Mayfair Grill uniform, dress code, and appearance standards.
• Practice and maintain cleanliness in kitchens, banquet prep or staging rooms, prep and cooking areas, dry storage, fridge/freezers, and other back of house areas at all times.
• Complete food inventory, order items, and confirm receiving all food needs. Work closely with third party vendors. Ensure specialty items are in stock, storage areas are organized, and yield management is strong with controlled food cost. Work with Rest leadership to ensure proper and accurate inventory is in place.
• Monitor China, Glassware and silverware monthly inventory and ordering according to budgetary guidelines.
• Work closely with suppliers to ensure that all items needed are in stock for the menu.
• Code and submit all F&B invoice billing timely, accordingly to hotel policy.
• Lead Pre-Meal/Stand-Up daily. Develop and maintain guidelines/topics to discuss daily. Use as a time to educate, discuss issues, talk about guests, feedback, food, menu changes, specials, customer service case studies, SOP and LSOP reminders, etc.
• Oversee all banquet functions and appropriate sub-managers associated with the function execution. Ensure proper setup, staffing levels, and service is conducted according to guest expectation.
• Maintain department BEO Binder to ensure all staff are educated and there is an effective communication median for changes.
• Manage Point of Sale by updating and maintaining menu buttons, pricing, specials, customizations, etc. Communicate any Point-of-Sale issues timely and assist in resolving.
• Responsible for the administration of all F&B promotional items, menus, Advertisement, mos. Calendar, etc.
• Responsible for hiring & scheduling weekly or as needed.
• Regularly touch tables daily and work with event client contacts, always ensuring guest satisfaction.

Culinary

• Oversee and work closely with other kitchen team to control proper timing of foods through training and coaching time management skills.
• Ensure the culinary team’s preparation of food of consistent quality by following recipe and production/portion standards, per check from servers.
• Ensure proper operation/maintenance of all kitchen equipment and tools.