Food And Beverage Executive

Roles and Responsibilities

• Manage food and beverage operations, ensuring high-quality service standards.
  
• Ensure compliance with EHS regulations, HIRA procedures, and catering requirements.
  

Training and developing a team of kitchen staff that supports an ethos of high customer satisfaction

* Ensure a high quality of food is served at all times

* Ensure that a high standard of presentation is consistent to the food served

* Preparation of monthly school menu

*Develop outside catering menus for events and private parties

* Ensure food hygiene regulations, health/safety policies and procedures are followed at all times.

* To work closely with the Commercial Manager and Directors to support the aim and objectives of the business.

* Planning exciting, innovative and cost effective menus with the Kitchen Manager

* Oversee food rotation, waste utilisation and implement regular stocktakes

* Adhere to purchasing policy, ensuring supplies are properly issued, used and accounted for.

* Ensure kitchen staff clean down all equipment and fittings and record as necessary.

* Inspect dishes for quality, temperature and attractiveness before serving

* Ensure food cost/gross profits are achieved by controlling food portion size whilst minimising waste

* Ensure that all food is produced and prepared in accordance with the food hygiene standards identified within our

Food Hygiene Policy.* Ensure compliance with statutory regulations regarding hygiene and health and safety

* Maintain appropriate food records to meet food regulations and the policies of the Business

* To organise and help plan, cost/prepare food for functions and events as required

* Ensure all stock is stored appropriately, labelled and used in rotation

* Ensure correct and appropriate rubbish and recycling disposal

* Ensure all costs are controlled & food costings regularly reviewed and updated to maintain established profit margin

targets