§ To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
§ To monitor all operations, especially during peak business periods and make adjustments where necessary.
§ To feedback the results of the Consumer Audit and to ensure that the relevant changes are implemented.
§ To encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
§ To work closely with other Department Heads in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
§ To make sure that culinary employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
§ To make sure that all employees are up to date with the availability of seasonal and new products on the market.
§ To taste and monitor the food products served throughout the operation, providing feedback where appropriate.
§ To work with the Materials Department in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
§ To work closely with the Stewarding Department to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.
§ To oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.
