Executive Chef (Stillwell's - Fine Dining)

Operations

• Schedules and coordinates the work of the chef, cooks and other kitchen employees to stay within the budget labor cost goal.
• Supervises all cooking operations, including methods, portions, and garnishing.
• Plans meals and develops cost menus.
• Approves the requisition of product and other necessary food supplies.
• Ensures the high standards of sanitation, cleanliness and safety are maintained throughout the kitchen areas at all times.
• Establishes control to minimize food and supply waste.
• Trains and educates kitchen staff on new techniques, dishes and develops current skills.

Menu Design and Production

• Directs food preparation, production and control for all dinner, private events, off-site events, etc.
• Ensures exceptional quality of all ingredients, preparation, and plating of food items.
• Controls labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.

Guest Interaction and Service

• Makes sure each and every guest is given a warm welcome and a fond farewell.
• Makes sure service team memorizes guest’s names and uses guest’s names in every guest interaction.
• Makes sure his/her service team inquires ad memorizes guests preferences and birthday dates, and records these data in the guests database.
• Interacts with VIPs, Ownership and Guests on behalf of the HHG – greeting VIP’s, handling special requests, etc.
• Regularly reviews and evaluates the degree of customer satisfaction of the individual restaurant.
• Updates guests database and maintains it as an effective marketing and PR tool.
• Empowers his team to resolve guest’s concerns in a timely manner to their full satisfaction.
• Learns from defects and incidents and implements resolutions to ensure they do not happen again.
• Makes sure guests issues are recorded. Reports on guests issues to DOO.
• Makes sure guest’s comments on social media (Facebook, TripAdvisor, etc.) are monitored and appropriate feedback is given.

Employee Management, Engagement & Training

• Manages/leads by example. Takes accountability for problems.
• Schedules work hours for FOH associates.
• Delegates and follows-up effectively.
• Energizes HHG Division mission statement and core values among his/her team.
• Makes sure all his/her associates are perfectly groomed and always behave according to HHG codes of practice, image and core values.
• Provides overall leadership; recognizes and motivates members of the team; coaches and trains the team for operational excellence, with priority focus on upselling and service standards.
• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
• Takes part in the hiring and the firing process of all his/her associates.
• Takes part in the orientation process of all his/her new associates.
• Takes part in the annual performance assessment process of all his/her associates and in the setting of annual goals for his/her direct reports.
• Trains and motivates staff.
• Continuously evaluates the performance and encourages improvement of the personnel in the food and beverage department.
• Conducts training and development programs within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.
• To hold regular performance appraisals with all line staff, identifying areas for development and training needs, and ensuring that this training is affected.
• Takes part in the hiring and the firing process of all his/her associates.
• Takes part in the orientation process of all his/her new associates.
• Takes part in the annual performance assessment process of all his/her associates and in the setting of annual goals for his/her direct reports.
• Empowers his direct reports and gives them room to develop their skills.
• Plans and administers a training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.

Procurement and Deliveries

• Identifies and estimates food and beverage supply requirements and places beverage orders with suppliers (together with Head Chef).
• Schedules food and beverage deliveries.
• Ensures that consumable and non-consumable goods are ordered, correctly stored and inventoried.
• Checks quality of deliveries and documentation.
• Ensures that all terms and conditions of signed contracts with approved vendors/suppliers of his/her unit are executed and followed.
• Reports to Restaurant GM on any contract breach.
• Ensures correct storage of supplies.

Finance, Cost Control & Budgeting

• Maintains restaurant sales and revenue.
• Is responsible for total restaurant daily receipts and balance against sales, as well as deposit receipts.
• Reviews and comments on daily, weekly, monthly, quarterly and annual reports for his/her unit.
• Analyses budget variances, proposes corrective actions as soon as needed and implements them whenever approved.
• Is responsible for his/her unit F&B costs, as per budgeted.
• Achieves predetermined profit objectives and desires standards of quality food, service, cleanliness, merchandising and promotion.
• Implements effective control of beverage and labor costs among all sub-departments.

Meetings & Communication

• Prepares and analyzes management reports for his/her unit.
• Attends weekly meetings with Restaurant GM and DOO.
• Attends monthly meetings with HHG Executive team.
• Reports immediately on any major product defect or any major guest issue and takes all necessary corrective actions.
• Ensures a smooth communication with all direct reports and other Restaurants/Units GM’s.
• Makes sure HHG Division social media activities and HHG Division F&B unit’s websites are monitored.
• Feeds HHG Marketing Manager with helpful news or updates.
• Identifies and evaluates competitors.
• Keeps current with trends in the restaurant industry.

Attire, Language & Behavior

• Always neatly dressed and groomed, and always behaves and speaks according to HHG Division and Harwood International standards of excellence and image.
• Treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks.

Physical Demands

• Able to bend, stoop, reach and lift up to 50 lbs.
• Able to stand for prolonged periods of time.