- The individual must possess the following knowledge, skills and abilities:
- Knowledge of all F&B Standards, quality presentation, service and products and local health and sanitation standards
- Knowledge of menu planning
- Displays an understanding of the impact that menu choice has on productivity and profitability
- Displays proper and safe use of all equipment
- Thorough knowledge of all Kitchens
- Knowledge of Marketing Plan, area Competition, promotional concepts, F&B Costs and controls
- Responds appropriately to guest needs during hours of operation
- Knowledge of food trends and special seasonal foods
- Ability to monitor and control costs
- Displays comprehensive computer skills
- Ability to assess quality control and adherence to service standards
- Ability to clearly define productivity standards with quality requirements and methods needed to obtain them
- Knowledge of and implementation of Laws relating to truth in Menus, liability, local health and sanitation standards and contract law
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