Head checf
Line Management- Owners and directors
Responsible for
• Outstanding service
• Leading a team
• Business improvement
• Full time
• 48 hours per week
Top attributes....
• Food focused
• H&S focused
• Business aware
• Driven to deliver
• Collaborative
• Personally credible
• Curious
• Skilled influencer
• Courage to challenge
• Role model
Flexible
Dedicated
Loyal
Versatile
Motivated
Overseeing the kitchen operations, supervising, training and developing
the team in order to create and maintain the quality of operation,
service and product that reflects the Salutations reputation. The care of
our regular customers is of particular importance to us.
• Leading a team to deliver clearly defined service expectations.
• Resource planning (daily, weekly and ongoing; schedules, holidays,
events and seasonality)
• Managing financial accountabilities – good stock control and wage
control .
• Working with owners and restaurant manager to help create and
maintain food inspiration
• Food safety and H&S is the priority and no short cuts
• Working with the restaurant manager to Enhancing revenue
generation by maximising covers and increasing average spends.
• Monitoring and maintaining safety compliance standards for the
benefit of staff and customers.
The top three skills I need to effectively deliver this role:
• Outstanding cooking ability and H&S standards
• Business acumen to help control costs and drive revenue
• Leadership to mentor and grow a team
The usual stuf
Job descriptions are great for outlining the key parts of your role but will
never be considered an exhaustive list of duties, responsibilities,
qualifications and skills associated with your role. You may be required
to go the extra mile by supporting projects, initiatives and duties that
may broaden your experiences and develop greater awareness of the
business and our customers. In our opinion, that is what makes
hospitality such an interesting and diverse industry to work in!