To supervise operation of all food, maintain a safe food environment and improve bottom line profitability through appropriate revenue management. To provide input to General Manager on all food matters in the facility as well as handle back of house employees. This position is the key position in the centre’s food operation.
Duties and Responsilbilties:
Performs kitchen duties assigned
Responsible for providing work direction to other Food employees on required tasks.
Consistently reviews all vendor invoices to ensure proper pricing levels are being adhered to, Inform GM of any changes that would affect the profitability of the centre
Conducts any and all weekly or monthly inventories and completes all accompanying paperwork
Developing inventory levels based on service requirements to inhibit waste and maintain security
Ensures that all F&B promotions are implemented as specified. Ensures menu pricing is current.
Verifies that all company policies are implemented in the F&B area
Provide friendly, courteous, polite and helpful customer service
Orders food and supplies to maintain accurate par levels
Receives and validates all food deliveries from vendors
Communicates to lounge/kitchen employees of all upcoming events, parties, banquets, promotions or league start-ups, passes on all pertinent information.
Responsible for keeping cost of goods and revenues in line with budget.
Interviews, staffs, trains and reviews all restaurant, snack bar/kitchen employees.
Adheres to Board of Health Regulations.
Attends meetings with GM and Kitchen employees when scheduled.
Oversees daily routines in restaurant to ensure things are being done according to specifications.
Promotes Centre and bowling in general whenever possible
Maintains a safe work environment.
Provides a safe environment for customers
Required to attend local training sessions on food sanitation and liquor laws
Serves and prepares alcoholic as needed
Performs special assignments as related to F&B upon request of the GM
Prepares monthly I&I reports
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