Reporting to the Executive Chef, the primary job responsibilities and functions include but are not limited to the following:
– Consistently provide professional, friendly and proactive guest service with the support of fellow colleagues
Supervising and supervising the quality/quantity of food offered, as well as coordinating production in relation to all banquets/outlets.
– Review all banquet event orders to ensure all menu items and settings are prepared
– Conduct daily shift briefings for colleagues
– Assisting in the development of new outlets and banqueting offerings
Follow payroll costs and productivity within budgeted guidelines
Providing training for new colleagues
Ensure the cleanliness and maintenance of all work areas, utensils and equipment
Follow kitchen policies and procedures and service standards
Follow all safety and sanitation policies when handling food and beverages
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We are much more than a global leader. We are 250,000 hoteliers and have the same passion for welcoming. We take care of millions of guests at our 4,300 addresses and on our digital platforms. As operator, franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energies in making “Feel Welcome” resonate as the best hotel promise.
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