Job Title:
Directors Table/Cordon Bleu Restaurant Manager
Place of Work:
An Executive dining room
Scope and General Purpose:
To prepare, present and serve high quality food to the satisfactionof the directors and within agreed budgetary limits.
Responsible to:
A District Manager
A Company Director
Liaises with:
Directors
Other Director's Table Managers
Limits of Authority:
According to each establishment
Main Duties:
·To purchase quality produce effectively, through appointedsuppliers or a retail outlet, at the best possible prices.
·To check the quality of delivered items, ensuring that deliveriesagree with orders.
·To ensure that all commodities, i.e. fresh food, dry goods andcleaning materials, are correctly stored.
·To compile menus and calculate costs thereof for daily and specialrequirements.
·To be totally aware of each customer's preferences of food andwine and ensure that these preferences are adhered to.
·To be continually aware of and maintain the highest standards ofpersonal hygiene and dress.
·To complete or ensure timeous completion of all administrativework.
·To cook food carefully to each customer's taste and ensure thatfavourite recipes are available to any relief manager.
·To present prepared food attractively and tastefully.
·To serve meals and ensure that service is professional, discreetand personalised.
·To be continuously aware of and respond to the needs of thecustomer.
·To maintain a high, yet not overpowering profile in the diningroom.
·To ensure that hygiene standards in all areas, i.e. kitchen,stores, dining room, etc., far exceed commonly acceptedstandards.
·To ensure maximum security of all areas under your control, payingparticular attention to valuable assets, i.e. silverware,crystalware, etc.
·To ensure that washing up is done carefully and that all items arereturned to their correct storage place after use.
·To ensure that all areas are tidied up after each function so thatthey are open for inspection at any time.
·To ensure consistency in the production of food, whether this isserved in the company dining room or at the home of one of thedirectors.
·To carry out stocktakes at the required intervals.
·To ensure that the printed menus are correct and no spellingmistakes occur.
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