The W.P.T.  Directory of Job Descriptions

Directors Table/Cordon Bleu Restaurant Manager

Hospitality

 JOB TITLE

• Directors Table/Cordon Bleu Restaurant Manager

PLACE OF WORK

• Executive Dining Room

SCOPE AND GENERAL PURPOSE

• To prepare, present and serve high quality food to the satisfaction for the directors and within agreed budgetary limits

RESPONSIBLE TO

• District Manager
• Company Director

RESPONSIBLE FOR

• Subordinate Catering Staff

LIAISES WITH

• Directors
• Other Directors Table Managers

LIMITS OF AUTHORITY

• According to each establishment

MAIN DUTIES:

• Purchase quality produce effectively, through appointed suppliers or a retail outlet, at the best possible prices
• Check the quality of delivered items, ensuring that deliveries agree with orders
• Ensure all commodities i.e. fresh food, dry goods and cleaning materials are correctly stored
• Compile menus and calculate costs thereof for daily and special requirements
• Be totally aware of each customer’s preferences of food and wine and ensure that these preferences are adhered to
• To be continually aware of and maintain the highest standards of personal hygiene and dress
• Complete or ensure timeous completion of all administrative Workplace Performance Technologies Cook food carefully to each customer’s taste and ensure that favourite recipes are available to any relief manager
• Present prepared food attractively and tastefully
• Serve meals and ensure that service is professional, discreet and personalized
• Be continuously aware of and respond to the needs of the customer
• Maintain a high, yet not overpowering profile in the dining room
• Ensure that hygiene standards in all areas far exceed commonly accepted standards
• Ensure maximum security of all areas under your control, paying particular attention to valuable assets e.g. silverware, crystalware
• Ensure that washing up is done carefully and that all items are returned to their correct storage place after use
• Ensure that all areas are tidied up after each function so that the are open for inspection at any time
• Ensure consistency in the production of food, whether this is served in the company dining room or at the home of one of the directors
• Carry our stocktakes at the required intervals
• Ensure that the printed menus are correct and no spelling mistakes occur