Description
PROFESSIONAL PROFILE: * Attended "Creating Raves" program run by Hospitality Quotient, a Danny Meyer's workshop. * Maintain all food and food-related items to order par levels of inventory and be present for receiving. * Observe and direct all food production to assure quality, adherence to specs, plate presentation and ticket times. * Direct all aspects of back of the house sanitation, safety programs, energy costs, equipment maintenance. * Administer and report food inventory levels, item usage by food groups, purchase and sales inventory levels, monitor overtime hours, average hourly rate, turnover, sanitation and supplies, culinary inspection and energy usage. * Administer and report sales (guests, entrees, dollars), beverages per 10 beverages, dessert sales per 10 entrees, increase beer and wine sales, item usage by food group, average dining time, revenue per quest, promo dinner sales, coupon use, FOH man hours, overtime hours, average hourly pay, turn-over, in-house spot inspections, FOH insurance claims, energy use. * Maintain Quality of Operations including service, greet time, table approach, suggestive selling, ticket time for food to the table, proper order taking, prep procedures, weights and measures. * Presentation, portion control, execution, efficiency, waste, waste utilization, specials (costs and quality), correct scheduling, administrative vs positional management, manager development, training, etc. * Total accountability for all kitchen personnel including staffing, hiring, coaching, training, scheduling, labor matrix and turnover. * Administer and report food inventory levels (% of sales), item usage by food group and position, purchase and sales inventory levels, Theoretical vs. actual food costs. * Oversee BOH man hours, overtime hours, average hourly rate, turnover, sanitation and supplies, culinary inspection, BOH insurance claims and energy usage (Gas, Water, and Electric).
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