Head Chef & Operations Manager - Western Restaurant

• Take responsibility for the set-up and effective operation of the restaurant, according to company policies, at all times. Report to Directors any instances when policies do not cover new situations. Posses an in depth understanding of all menu items, promotions, packages and their relevant costs/margins.

• Act as Head Chef in food menu analysis and creation of new dishes & publish product specification guidelines

• Maintain the security, health and safety of people and property on premises.

• Ensure staff follow standard operating procedures for all opening, operating, closing procedures as well as duties FOH & BOH activities.

• Manage stock control and ensure weekly and monthly stock-takes are completed and achieve less than 5% variance when compared with POS.

• Conduct detailed daily inspections of premises to ensure the business is of the highest standard of presentation, cleanliness and hygiene.

• Ensure Maintenance Schedule is followed and up to date.

• Conduct regular, random inspections of the bar and kitchen to ensure staff are practicing correct portion control, stock rotation, and order according to par levels.

• Monitor all suppliers to ensure that they meet quality and price expectations.

• Ensure quality assurance and continual improvement for all staff at all times.

• Ensure IT/Audio/Visual and satellite services are functional and ensure at least three (3) persons per shift (eg. Manager, Captain, and barkeeper/cashier/waitress) are competent and familiar with these technologies.

• Posses an in depth understanding of all menu items, promotions, packages and their relevant costs/margins.

• Ensure staff productivity remains high no matter the level of trade.

Human Resources

• Collaborate with the Administration Manager, Head Chef and Captain during the recruitment process of new staff based on High Tide’s position criteria.

• Communicate company briefings, the contents of the Staff Handbook, performance standards and company expectations to all staff in a timely manner.

• Collaborate with the respective department head (Bar, kitchen & office) to ensure staff performance is monitored monthly and assessments are performed quarterly to ensure staff are fulfilling their job roles.

• Collaborate with the department head (Bar, kitchen, deli & office) to identify skills gaps, create a training materials and run training programs targeted at Skills Gaps, and record all staff training in the training matrix.

• Ensure the monthly roster accurately reflects the business activities eg sports, functions, events, and is within budget

• Report on all staff and restaurant incidents and issues via weekly report

Financial & Cost control

• Ensure all cash is managed in a secure manner.

• Investigate all discrepancies and report on them at weekly meetings.

• Conduct regular, random inspections to monitor food and beverage wastage, breakages, returned goods etc.

• Conduct regular, random inspections for the purchase of all consumables.

• Meet budget forecast and adequately explain variations to sales and purchases.

• Monitor work flows and staff rostering to minimise unit labour costs.

• Conduct regular, random inspections of daily stock-take.

• Ensure physical security controls are in place to manage and protect delivery areas, food & beverage stores and prep areas.

Business Development, Marketing, Customer Service

• Develop quarterly promotion plans for food and beverage such as VIP program, lunch specials, happy hours, weekends, quiet periods, hospitality and teachers nights, etc and ensure information about these promotions is regularly communicated with all customers.

• Ensure staff consistently distribute flyers, pamphlets and other marketing materials to hotels, tourist attractions, etc.

• Ensure High Tide is listed in magazines, websites, blogs, travel books etc to expand the customer awareness and base.

• Develop relationships and Communicate with businesses wishing to hold events and functions at High Tide.

• Create content and ensure information dissemination eg. via website, Facebook, sports schedules, mail chimp, flyers and other advertising is accurate, prepared and distributed in a timely manner.

• Respond to any feedback via Trip Advisor, Facebook, Website or other means immediately and professionally.

• Conduct random customer satisfaction surveys to gain feedback on customer satisfaction. Report all recurring issues or instances when guests are unsatisfied during weekly management meetings.

• Direct and control the food & beverage operations through constant observation and anticipatory direction and delegation of staff.

• Implement systems and training so that staff and management can handle complaints effectively to ensure all issues are resolved and the guest is happy.

• Ensure that all staff are well groomed, well mannered, smiling, happy, attentive to guest needs, follow hygiene standard.