Job Description

Job Responsibilities .Reviews financial reports and statements to determine how restaurants are performing against budget. .Plan the Food Production budget in line with the hotel targets and strategy. .Analyzes information, plans expenses against f

Job Responsibilities .Reviews financial reports and statements to determine how restaurants are performing against budget. .Plan the Food Production budget in line with the hotel targets and strategy. .Analyzes information, plans expenses against forecasted revenues so as to ensure that the departmental EBITDA % is achieved on a monthly basis. .Manages and allocates resources to optimize cost in line with targets and conduct periodic reviews. .Monitors procurement of various items based on stock levels and usage in the kitchens. .Set standards with regards to wastage, spoilage records, consumption record of all the restaurants. .Monitors the quality of raw materials, ensure indents are in line with the food cost budgets of the restaurant. .Responsible for menu engineering of all the restaurants in coordination with the Director of Food & Beverage and develop the menu pricing based on the same. .Maintains good relationships with the vendors and actively involves them in new product development and quality assurance. .Coordinates with the Director of Sales & Marketing and Director of Food & Beverage in developing a periodic promotional calendar, keeping in mind competition analysis & global trends. .Coordinates with the General Manager, Director of Food & Beverage & Public Relations manager/Director of Sales to plan events for the customer. .Identify opportunities to increase profits creates value by challenging existing processes, encouraging innovation and driving necessary change .Conducts regular manager and departmental staff meetings to ensure that an effective two-way communication process is followed. .Coordinates with Director of Engineering and Director of Food & Beverage to periodically review the equipment condition to check its efficiency and if a replacement is required. .Walks through all kitchen areas regularly to note and immediately rectify operational flaws if any. .Monitors daily operations, evaluate days- confirmed and anticipated business and evaluate previous days- revenue and share TrustYou Scores with the team members. .Monitors and checks the stewarding activities in the kitchen. .Maintains quality consistency of mise-en-place and finished food and ensure team members are assigned to carry out tasks as per standard recipes in designated kitchens. .Ensures standard recipes and brand standard specifics, portion control and wastage control processes are followed by the Sous Chef and other team members. .Ensures relevant buffet displays or set ups are done as per operational needs. .Ensures short supplies and non-available ingredients are procured by the Materials Department. .Reviews guest feedback on TrustYou (Guest Email Feedback System) and on Social Media Platforms and ensures appropriate corrective action is taken. .Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results. .Reviews arrival lists every day and ensures guest preferences of repeat guests, VIPs, Inner-circle and Chambers Members are communicated and delivered by the concerned departments. .Maintains regular contact with corporate and individual guests, and build strong relationships with them. .Develops and prepares cyclic menus for a la carte and buffet spreads for all restaurants, keeping in mind current trends in food as well as competition. .Enhancing culinary experiences by customizing and innovating new concepts like Food Festivals. .Reviews audit findings - Safety/Hygiene and TPAM (Taj Positive Assurance Model) and takes corrective measures to ensure full compliance. .Ensures storage, labelling and shelf life norms are followed as per FSSAI (Food Safety and Standard Authority of India) guidelines. .Monitors entire shop floor operations and conducts random checks on all processes to ensure hygiene, quality and adherence to standards. .Prepares the internal audit checklists as per the IHCL Safety Guidelines. .Adheres to all departmental legal compliances. Job Requirements Identify risks and develop HIRA (Hazard Identification and Risk Assessment). .Ensure adherence to HACCP systems, Critical Control Points, OPRPS and control measures in the FSMS systems are verified, documented and validated. .Adheres to roles and responsibilities pertaining to safety as defined by the hotel from time to time as per the PCM (Progressive Consequence Management) SOP and IMBC (Incident Management and Business Continuity)