KEY DUTIES AND RESPONSIBILITIESDirectly responsible for outlet Kitchen areas, ensuring a smooth running, profitable operation within the framework of the Hotel.Develop and maintain the outlet cuisine concepts and standards for food preparation and presentation.Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.Maintain food safety protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies.Achieve departmental Budget goals by maintaining efficient cost expenditure.To ensure the awareness enforcement of all SOP Property LSOP.To enforce operational Standards that are reviewed periodically and then updated and improved.Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests.To ensure the efficient scheduling of management and associates.To be responsible for the accurate supervision of the associate time control and payroll systems.To implement a departmental daily “15 Minute” training program.To be responsible for asset management of all outlet property and facilities.Conduct a preventative maintenance inspection on a monthly basis.Promote positive inter-departmental relations through candid communication and cooperation.To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.Ensure all Managers and Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.Above all, to lead by example through a “hands on” approach to motivate our associates to excel.Perform other duties as assigned by superior