Career

Job Responsibilities

• Maintain and coordinate management calendars
• Act as Personal Assistant to Culinary Management
• Manage the Department time and attendance system
• Ensure the smooth operation of the Culinary Administration office
• Identify, rectify or report office equipment malfunctions
• Raise Purchase Requests for the culinary department
• Handle and follow up on all culinary shipment orders, cash vouchers, suppliers etc
• Provide updates on company policies
• Assist in the preparation of budgets and forecast and coordinate with the finance department for budgeting
• Requirements.
• Handle all incoming and outgoing food and beverage correspondence including guest's feedback promptly and
• Accurately
• Ensure a proper filing system is maintained for all culinary records, financial reports
• To coordinate and support Culinary Department in administration, reservation and to liaise with all the
• Other hotel departments in order to ensure smooth Culinary Outlets operation
• To report and record any guest feedback (compliments/complaints), in order to improve the service levels.
• To be fully confident with all the Culinary Standards of the Outlets and to follow all policies and procedures of the
• Hotel and the Outlet
• Organization, deployment and continued development of casual Culinary staff pool.
• Continue to review and optimize culinary operational plans tailored to specific event
• Types.
• Oversee and control the ordering of culinary stock.
• Relaying culinary requirements to the Venue Technical department in a timely
• Manner.
• Liaise with Event Managers, clients and catering partners to ensure maximum
• Efficiency & satisfaction in the delivery of the Culinary.
• Maintain and increase service standards, productivity, and creativity to ensure
• Increased sales and profits.
• Develop and improve systems, processes, SOP's and communications in the Culinary
• Department.
• Manage culinary budgets.
• Maintain and keep up to date stock data in the Total Pos system relating to all
• Stock items used throughout the bars
• Manage the equipment hire and cost equipment appropriately for events.
• Oversee staff are properly trained, inducted, informed of WHS procedures and
• Dressed appropriately.
• Responsible for food safety implementation and operations to the highest standards
• And meeting all health regulations.
• Ensure that all catering operational documentation is finalized for each event.
• Develop a capex program for equipment requirements ensuring an efficient and
• Safe delivery of Food and Beverage
• Report maintenance, repairs and improvements using the ITR Maintenance
• Register. The theatre must be maintained in an orderly, clean, sanitary and safe
• Condition.
• Management of the Royal Supper Club.
• Coordinate the maintenance of all bars including coffee machines; fridges;
• Dishwashers