Description
D&D London is looking for an F&B professional to take the position of Executive Sous-Chef for Bluebird London Restaurant. Bluebird London restaurant is located inside Time Warner Center at Columbus Circle.
JOB OVERVIEW:
Candidate must execute and oversee service and assist in management of all aspects of BOH including all outlets, restaurant, private event, café, bar / lounge and supplies operations and all the facilities on a daily basis. Must strive to continually improve guest and employee satisfaction and maximize the financial performance in all areas with a focus on administrative and hiring duties.
REPORTS TO: Executive Chef
Education or Certification
• High School Diploma or equivalent required
• Culinary School and / or Hospitality Management Degree preferred (AOS or Bachelor’s Degree)
• Certifications as required to comply with local, state and health codes, i.e., food safety and alcohol awareness
• Minimum four years combined experience in an Upscale casual restaurant along with Fine Dining Restaurants for a broad and rounded experience base.
Skills and Knowledge
• Strong knowledge of BOH and kitchen operational procedures.
• Strong ability to review and understand the competition, food trends and customer expectation.
• Strong customer and employee relation skills.
• Strong knowledge of food handling and sanitation standards.
• Strong knowledge of food & labor control procedures.
• Strong knowledge of restaurant equipment and routine maintenance needs.
• Effective influence, decision & problem-solving skills.
• Strong organization and communication skills (verbal, listening, writing).
• Ability to acquire and maintain relationships e.g., employee, customers, vendors and executive committee.
• Basic understanding of pastry / dessert development and production.
• Ability to work well in stressful and high-pressure situations.
• Strong negotiation and conflict management skills.
• Strong presentation skills.
• Under the direction of Executive Chef, execute the established Food & Beverage operations strategy to drive results.
• Ability to effectively manage weekly kitchen scheduling and payroll.
• Ability to interact with standard software applications including point of sale and food cost systems.
• Ability to structure and execute monthly inventory.
• Under the direction of Executive Chef, ability to manage progressive disciplinary actions (PDA) with employees as well as handle termination processes.
• Ability to handle employee administrative tasks.
• Knowledge of purchasing, inventory controls, supplies, and equipment.
• Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, HFPA).
Business Result
• Balanced Results: Under the direction of Executive-Chef, supports specific F & B strategies. Also continuously supports activities to drive and improve financial results, guest satisfaction and market share.
• Operations: Under the direction of Executive-Chef, oversees the operations of all the restaurant. Works with FOH managers and line Team Members to execute the restaurant strategy and focus on meeting or exceeding restaurant goals.
• Guest Satisfaction: Ensures products and/or services provided by the operation meet or exceed guest expectations and build customer loyalty through product and/or service excellence.
• Human Resources: Under Executive- Chef and GM, supports decisions to hire, develop and retain a diverse workforce, delivers excellent products and services. Creates and sustains a work environment that focuses on fair and equitable treatment and associate satisfaction to enable success.
• Sales and Revenue Management: Under the direction of Executive-Chef supports the F & B marketing strategy to uphold the brand. Maximizes revenue by concentrating on both the average check and number of covers.
• Financial Management: Under the direction of Exec-Chef manages the weekly payroll, kitchen schedule and other administrative tasks with employees. Ensures successful performance by aiding the Executive-Chef to effectively manage wages in accordance with business demand.
• Operation Management: Executes daily service with a focus on the guest and set operational procedures
Bluebird London Restaurant is looking for someone that has a great understanding of the market, is a great communicator, outgoing, cheerful, knowledgeable, and mature – well, all the things it takes to run a successful restaurant / lounge
At D&D London, we are convinced that the search for excellence relies on the talents of men and women. Our recruitment policy is built on a long-term vision which is really important to us : we want to develop your potential and recognize the value of your work. Everyone can progress if they put their talent, heart and will into it
D&D London is looking for an F&B professional to take the position of Executive Sous-Chef for Bluebird London Restaurant. Bluebird London restaurant is located inside Time Warner Center at Columbus Circle.
JOB OVERVIEW:
Candidate must execute and oversee service and assist in management of all aspects of BOH including all outlets, restaurant, private event, café, bar / lounge and supplies operations and all the facilities on a daily basis. Must strive to continually improve guest and employee satisfaction and maximize the financial performance in all areas with a focus on administrative and hiring duties.
REPORTS TO: Executive Chef
Education or Certification
• High School Diploma or equivalent required
• Culinary School and / or Hospitality Management Degree preferred (AOS or Bachelor’s Degree)
• Certifications as required to comply with local, state and health codes, i.e., food safety and alcohol awareness
• Minimum four years combined experience in an Upscale casual restaurant along with Fine Dining Restaurants for a broad and rounded experience base.
Skills and Knowledge
• Strong knowledge of BOH and kitchen operational procedures.
• Strong ability to review and understand the competition, food trends and customer expectation.
• Strong customer and employee relation skills.
• Strong knowledge of food handling and sanitation standards.
• Strong knowledge of food & labor control procedures.
• Strong knowledge of restaurant equipment and routine maintenance needs.
• Effective influence, decision & problem-solving skills.
• Strong organization and communication skills (verbal, listening, writing).
• Ability to acquire and maintain relationships e.g., employee, customers, vendors and executive committee.
• Basic understanding of pastry / dessert development and production.
• Ability to work well in stressful and high-pressure situations.
• Strong negotiation and conflict management skills.
• Strong presentation skills.
• Under the direction of Executive Chef, execute the established Food & Beverage operations strategy to drive results.
• Ability to effectively manage weekly kitchen scheduling and payroll.
• Ability to interact with standard software applications including point of sale and food cost systems.
• Ability to structure and execute monthly inventory.
• Under the direction of Executive Chef, ability to manage progressive disciplinary actions (PDA) with employees as well as handle termination processes.
• Ability to handle employee administrative tasks.
• Knowledge of purchasing, inventory controls, supplies, and equipment.
• Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, HFPA).
Business Result
• Balanced Results: Under the direction of Executive-Chef, supports specific F & B strategies. Also continuously supports activities to drive and improve financial results, guest satisfaction and market share.
• Operations: Under the direction of Executive-Chef, oversees the operations of all the restaurant. Works with FOH managers and line Team Members to execute the restaurant strategy and focus on meeting or exceeding restaurant goals.
• Guest Satisfaction: Ensures products and/or services provided by the operation meet or exceed guest expectations and build customer loyalty through product and/or service excellence.
• Human Resources: Under Executive- Chef and GM, supports decisions to hire, develop and retain a diverse workforce, delivers excellent products and services. Creates and sustains a work environment that focuses on fair and equitable treatment and associate satisfaction to enable success.
• Sales and Revenue Management: Under the direction of Executive-Chef supports the F & B marketing strategy to uphold the brand. Maximizes revenue by concentrating on both the average check and number of covers.
• Financial Management: Under the direction of Exec-Chef manages the weekly payroll, kitchen schedule and other administrative tasks with employees. Ensures successful performance by aiding the Executive-Chef to effectively manage wages in accordance with business demand.
• Operation Management: Executes daily service with a focus on the guest and set operational procedures
Bluebird London Restaurant is looking for someone that has a great understanding of the market, is a great communicator, outgoing, cheerful, knowledgeable, and mature – well, all the things it takes to run a successful restaurant / lounge
At D&D London, we are convinced that the search for excellence relies on the talents of men and women. Our recruitment policy is built on a long-term vision which is really important to us : we want to develop your potential and recognize the value of your work. Everyone can progress if they put their talent, heart and will into it
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