Coordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time.
Maintain restaurant operations within targeted food cost percentages while meeting guest expectations.
Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures.
Estimate weekly production needs and communicate daily requirements to kitchen staff.
Monitor and control food costs in line with management objectives.
Oversee purchasing activities and ensure supply chain management meets company standards.
Participate in and supervise monthly inventory processes alongside the restaurant manager.
Maintain purchasing, receiving, and food storage standards.
Ensure all kitchen equipment is properly maintained with minimal breakage.
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