This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Duties and responsibilities:
The preferred candidate will be required to manage kitchen operations and staff on a daily basis. Ensures the timely, accurate and appealing presentation of food delivered to guest. As a department head, directs and works with the food/culinary management team and employees to successfully execute all guest needs. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department. Strengthens the food/culinary team by assisting in other outlets when needed. Must have previous, proven high volume in room dining experience. Opening experience is a plus. Experience building teams and managing a very high volume operation-proven planning and organizational skills. Strategic experience and focus on employee engagement.
Education and Experience
-High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR -2-year degree from an accredited university in Food Service Management, (French culinary institute is a big plus), or related major; 4 years experience in the culinary industry. Skills and Knowledge
-Economics and Accounting- Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
CORE WORK ACTIVITIES Managing Day-to-Day Operations
-Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees'absence. -Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. -Attends pre-shift meetings to understand group needs, set appropriate expectations and gather critical information to communicate to areas of responsibility. -Prepares weekly and period end P&L critiques. -Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Developing and Maintaining Budgets -Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports. -Manages department's controllable expenses to achieve or exceed budgeted goals. -Understands the impact of department's operation on the overall property financial goals and educates staff on details as appropriate. Leading Culinary Team
Ginza Project started in 2003. During the ten years of rapid development, company has been known as a leading industry expert in Russia. Today Ginza Project includes more than 100 projects in restaurant and Night life venues. You can visit Ginza Project restaurants in Moscow, Saint Petersburg, Rostov-on-Don, New-York, Miami, London, Washington DC and soon coming to Los Angeles. All restaurants are well known for their perfect food, nice and polite stuff, stylish interior design and cozy atmosphere of each place.