Assists with the preparation of the annual Food and Beverage Business Plan, ensuring Divisional Objectives fully address business objectives of the Hotel and needs of associates.

Assists with the preparation and regular update of the Food Beverage Departmental Budget, in close cooperation with the Executive Chef, ensuring targets are met and costs are effectively controlled.

Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

Spends time in culinary areas observing associate-guest/associate-internal customer interaction, working through Heads of Department to coach associates as necessary.

Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Assists with the preparation of the annual Food and Beverage Business Plan, ensuring Divisional Objectives fully address business objectives of the Hotel and needs of associates.

Assists with the preparation and regular update of the Food Beverage Departmental Budget, in close cooperation with the Executive Chef, ensuring targets are met and costs are effectively controlled.

Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

Spends time in culinary areas observing associate-guest/associate-internal customer interaction, working through Heads of Department to coach associates as necessary.

Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Jiang Zhe Cuisine is preferredTeam playerGood presentation and communication skillsWith growth mindsetCan take pressureJiang Zhe Cuisine is preferredTeam playerGood presentation and communication skillsWith growth mindsetCan take pressure