Responsibilities

• Showcasing your artistic culinary talents through your menu design
• Leading the local market restaurant industry with trend setting food offerings
• Strives to advance his/her knowledge, skills and abilities and consistently shares same with others
• Making key operating decisions that impact the F&B offering for the restaurant
• Training a team of diverse and professional Colleagues to deliver on our dining experience
• Responsible for the food culture and food safety of the banquets
• Being a key leader in the hotel operations team
• Oversees daily Culinary operation and sets direction of the team and menu
• Works in conjunction with the PR and Marketing team to grow revenues via social and other marketing campaigns
• Preparation of financial forecasts and budgets for the Banquet team including ordering of product and scheduling of team members