Head of Cuisine Investments
SKILLS
FULL DESCRIPTION
Summary
[Employer hidden — view at passion-project.co.uk] is seeking a Head of Cuisine Operations to ensure the smooth running of their first restaurant chain and develop future projects. The role involves overseeing day-to-day business operations, including team member recruitment, training, guest experience management, revenue generation, and cost control, ensuring compliance with health and safety standards and maintaining a positive working environment.
- Key Responsibilities/Duties:
- Team Member Recruitment, Training and Development
- Ensuring Optimal Guest Experience
- Enhancing Revenue/ Controlling Costs
- Ensuring Environmental Quality and Ambiance
- Maintaining standard operating procedures
- Essential Personal & Interpersonal Skills
- Core Requirements/Qualifications/Skills:
- 3-5 Years’ experience in high volume restaurant experience
- Minimum of 2 years supervisory experience
- Previous experience with managing purchasing, receiving, & inventories
- Previous P&L responsibility and knowledge of accounting techniques desirable but not required
The Role:
• Responsible for day to day and overall business operations of an assigned venue department.
Responsibilities:
Responsibilities:
• Team Member Recruitment, Training and Development:
• Recruitment and Training of Department Managers and Supervisors
• Conducts annual performance appraisals of managers/supervisors
• Provides for development of Managers and Supervisors
• Conducts performance counselling and ensures Discipline/Termination procedures follow all company
guidelines
• Ensures conflict resolution procedures are followed
• Ensure compliance with Health & Safety Workplace Standards
• Facilitate proper inter-departmental communication and organisation
• Assist and support Team Members in any of their job functions as needed
• Ensuring Optimal Guest Experience
• Maintains appropriate working environment
• Maintain all company guest service standards
• Maintain high level of Guest Relations
• Enhancing Revenue/ Controlling Costs
• Maintains company systems for all cost controls/inventories
• Assist the relevant member of management in preparation of annual budget/planning process and
Quarterly Operating Plans
• Develop strategies to Generate/Enhance Revenue
• Maintains controllable expenses and establishes effective cost control systems
• Ensure Environmental Quality and Ambiance
• Ensures atmosphere is conducive to a quality experience (lighting, sound, room temperature, cleanliness,
light of sight, table maintenance, VIP seating, etc.)
• Maintains standard operating procedures
• Ensures applicable health and safety requirements are met or exceeded
• Essential Personal & Interpersonal Skills
• Capable of maintaining a positive attitude
• Maintains objective view in all circumstances
• Listens empathetically to Management and hourly Team Members
• Maintains organisation and focus.
• Takes creative risks to enhance revenue
• Behaves professionally to maintain/enhance positive image of the company
• Thinks creatively to produce new possibilities in all areas of operations
• Maintains composure to lessen volatile situations
• Shows respect by considering the rights and dignity of others rather than just self
• Communicates assertively in a non-aggressive, honest manner
• Maintains personal integrity by abiding by and supporting the values and principals of the company
Qualifications:
Minimum Requirements:
• High school diploma
• 3-5 Years’ experience in high volume restaurant experience
• Minimum of 2 years supervisory experience
• Previous experience with managing purchasing, receiving, & inventories
• Previous P&L responsibility and knowledge of accounting techniques desirable but not required
Preferred:
• College Degree
• TIPS certified or equivalent
Physical Demands/Working Environment:
• Environment is often fast paced, loud and stressful
• Lifting and bending
• Able to wear a radio earpiece during the scheduled shift
• Ability to stand for prolonged periods of time