
Food Service Director
2 days ago
Key Responsibilities:
- Work collaboratively with chefs and other personnel to design menus that are appealing to customers and meet the needs of the business.
- Collaborate with chefs to optimize the procurement and purchasing of supplies, ensuring efficient operations.
- Estimate food and beverage costs, and implement strategies to minimize waste.
- Schedule frequent quality checks to ensure high-quality preparation and service standards.
Bar Operations:
- Maintain accurate portion control to maximize bar profitability.
- Monitor charges for accuracy.
Marketing and Performance Management:
- Partner with management personnel to plan marketing initiatives and special events.
- Direct hiring, training, and scheduling of food service personnel.
- Analyze customer feedback and resolve complaints concerning food quality and service.
- Enforce strict health and safety regulations.
- Review expenditures with bookkeeper or financial personnel to ensure alignment with budgetary constraints.
Required Skills:
- Excellent customer service skills.
- Commercial awareness.
- Flexibility.
- Good interpersonal skills.
- Communication skills.
- Problem-solving skills.
- Organisational skills.
- Teamwork skills.
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