Assumes the duties and responsibilities of the Executive Chef in his absence
Assists the Chef in the management of the day-to-day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence
Controls and analyzes, on an on-going basis, the level of the following:
Sales
Costs
Issuing of food
Quality and presentation of food and beverage products
Condition and cleanliness of facilities and equipment
Guest satisfaction
Marketing
Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections
Assists the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines
Assists the Executive Chef in planning and organizing successful Food and Beverage activities
Conducts daily briefings and other meetings as needed to obtain optimal results
Attends and participates to other meetings as required by the administrative calendar
Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies
Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment
Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines
Participates in the preparation of the hotel's revenue plan and marketing programs
Monitors local competitors and compare their operation with the hotel Food and Beverage operation
Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
