Instruct the staff in the direction and oversight of all culinary operations.
Preparation and production of all meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
Interacting with guests and clients.
Monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly to Ensure consistency in the quality of dishes at all times.
Managing customer relations when necessary.
Manage food cost controls to contribute to Food and Beverage revenue.
Creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership as needed.
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