Bistro Cook/Manager

General Summary:

Directs and supervises all aspects of the food and beverage operations within the hotel.

Principal Responsibilities:

· Responsible for overall food and beverage financial results and profitability. Responsibilities include meeting budgetary goals, establishing and ensuring quality standards are attained and maintained. These responsibilities are including but not limited to the kitchen, main dining room, food and beverage functions for conference services, banquets and all other F&B related events.

Supervisory responsibilities include interviewing, hiring, training employees, appraising performance, rewarding and disciplining employees; planning, assigning, directing work, addressing complaints and resolving problems.