You will:

• Supervise all kitchen staff, monitor Front of House operations, and report any issues to the FOH Manager.
• Estimate stock usage and place food orders while maintaining cost control.
• Assist other restaurant departments when required, including the Gondola Front of House.
• Resolve customer complaints relating to food quality.
• Supervise cleaning procedures to ensure hygiene and food safety standards are maintained.
• Oversee food production and enforce portion control standards.
• Conduct regular stock takes and ensure portion control procedures are implemented.
• Maintain stock levels at acceptable levels to prevent shortages.
• Maintain and update recipes when necessary.
• Control and review timesheets for payroll purposes.
• Track budgets to ensure expenses remain within approved limits.
• Complete all required administrative checklists for admin staff.
• Monitor food costs by comparing procurement pricing of goods to determine appropriate and market-related menu pricing, and implement pricing on the Point of Sale system.
• Schedule staff according to peak operational times.
• Manage staff timekeeping on the Point of Sale system, including creating users, reviewing time records, and submitting reports on time.
• Attend management meetings as required.