Key Responsibilities Manage all aspects of the kitchen including operational, quality, and administrative functions. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensure adequate resources are available according to business needs. Manage the provision of food to Food and Beverage outlets and take action where necessary to ensure compliance with current legislation. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions, and events. Maintain good communication and work relationships in all hotel areas. Ensure that staffing levels are maintained to cover business demands. Ensure monthly communication meetings are conducted and post-meeting minutes generated. Manage staff performance issues in compliance with company policies and procedures. Recruit, manage, train, and develop the kitchen team. Comply with hotel security, fire regulations, and all health and safety and food safety legislation. Ensure maintenance, hygiene, and hazard issues are dealt with in a timely manner. Manage financial performance of the department so all planning is in line with hotel objectives. Ensure food control systems are adhered to so margins are on target. Regularly review all menus with the Food and Beverage manager to confirm offerings are in line with market trends. Be environmentally aware. #J-18808-Ljbffr