To be totally customer focused by
consistently delivering excellent customer service with an informed, friendly
and effective approach.
To assist with the control and
ownership for the management of the kitchen department within the overall
policies and controls established by the company and hotel General Manager,
ensuring that the brand values and standards are delivered and budgeted profitability
To ensure at all times a high
standard of cleanliness and practices is maintained, thereby ensuring all
statutory legislation is met.
implement the consistent delivery of superior customer service through the Customer
ensure that the department creates a professional impression to customers and team
review and act upon customer feedback relevant to your areas of responsibility.
to include customer complaints and compliments.
be fully aware of budgeted and actual departmental financial targets. This to include
gross profits (food), stock levels and departmental profits.
produce and update business forecasts for your department where required.
control and monitor payroll costs by allocating labour resources in line with forecasted
and actual business levels, through productivity ratios and payroll management.
be fully aware of and control departmental operating costs in line with
forecasted business levels.
be fully aware of and assist with purchasing in department by effective use of S.A.P.
assist with ensuring food profit and other related targets for your departments
Specific Job Accountabilities:
- To ensure all stocks are stored
and rotated correctly in line with Food Safety requirements, following company
policy to meet statutory legislation. This to include recording temperature
checks of food commodities.
- To assist in ensuring the
profitability of food operations and Gross Profit management. This to include
carrying out food stock-takes as required.
- To follow all procedures and
processes for food and beverage controls to meet company requirements.
- To cost menus as required.
- To assist with maintaining and
improvement of departmental operating standards.
Growing the business:
- To positively approach sales
opportunities in order to maximise sales revenue and
- exceed budgeted sales targets for
- To assist with and suggest
promotional opportunities to enhance departmental sales to meet and exceed
budget. This to include planning, implementation and review of food promotions.
- To keep all department team
members sales focused.
- To lead and motivate team members
to create a team environment which promotes good employee morale and ensures a
high level of commitment and pride in the hotel.
- o maintain effective communication
within your team by holding regular briefing sessions and attending hotel
meetings when required.
- To supervise work of junior Chefs,
including their use of dangerous equipment.
- To be responsible for ensuring
departmental training is carried out to the standard required.
- To carry out quality planned
training and development in a systematic and professional way in order to meet
the needs of the business and assist in individual team members personal development.
To ensure training is recorded for all team members following the Company
- To assist with the compilation of
the kitchen Training Plan to meet the hotel business objectives and develop
- To assist with carrying out
performance reviews for team members every six months, following company
- To assist with the setting of
clear objectives for departmental team members, linked with the hotel’s
- To assist with the recruitment of
new departmental team members up to supervisory level, in line with the Company
- To continuously coach and counsel
- To participate with reviewing
training in meeting objectives.
- To assist with ensuring
unacceptable behaviour and performance is corrected, in line with the company
disciplinary procedures, where this forms part of your responsibilities.
- To supervise the department to
ensure effective operation on a day to day basis whilst maintaining company
standards consistently, with attention to detail. This to include ensuring
shift controls and procedures are adhered to.
- To assist with creating and
updating standards manuals and cleaning schedules.
- To comply with your
responsibilities under the Regulatory Reform (Fire Safety) Order 2005 as
detailed in the QMH Fire Safety Management System, a copy of which can be found
in the hotel or accessed on the intranet.
- To comply with statutory and
company requirements for Health and Safety, Risk Assessment, Disability and all
employment legislation and ensure all team members are trained accordingly.
- To implement action on Hygiene
Audits in order to enhance the environment and achieve positive consistent
- To keep yourself informed of the
hotel’s goals and objectives and those of other departments, maximising the
role you play in delivering the hotel budgeted targets.
- To operate I.T. systems in line
with company standards where required.
- To assist with ensuring the
department actively maintains and supports Investors in People procedures and
practices in order to ensure re-recognition.
- To attend training when required.
- To be fully aware of and strictly
adhere to Fire, Bomb and Health and Safety procedures.
- To adhere to all security
procedures laid down by the hotel and company.
- To be fully aware of and comply
with hotel and company rules and regulations as identified in the team member