Job Description
Must engage in Continuous menu development of the various Continental/Chinese/Pastry and Confectionery foods offered for sale through the restaurants
Supervising the Food and Beverage aspect of Blue Lodge Catering business.
Overseeing all menu development, food preparation activities, planning menus, costing menus and manufacturing quality standards for food services.
Ensuring the development of adequate inventory management controls and supervising the procurement of foods, equipment and supplies for the restaurants and hotel kitchen
Formulating, implementing and sustaining workable operational policies for the company including the preparation of operational and employee manuals and coordinating activities amongst the various departments
Ensuring that customers are satisfied with their dining experience and overseeing the continuous monitoring of customer’s satisfaction with the Blue Lodge Catering brand.
Ensuring the growth and positive increase in the company’s finances and earnings.
Ensuring the deployment of enabling technology and software packages that will enhance efficiency, controls and productivity.
Ensuring registration with all relevant regulatory agencies and associations.
Arranging for the routine maintenance and upkeep of all the facilities and equipment deployed at the premises operated by the company.
Any other responsibility that may be assigned to you by the Board of Directors.
Requirement
Applicant must have at least 3 years working experience as a Floor Manager in a continental Restaurant.
Applicants should send their CV’s to: jobs@bluelodgecatering.com
Apply via :
jobs@bluelodgecatering.com
