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Posted: Thursday, August 24, 2017 12:21 AM

Job Description:/h3:
SUMMARY
The General Manager (GM) / Executive Chef is responsible for directing, promoting, and coordinating the operations of Air Culinaire in a manner that is consistent with company policy and procedures and will optimize the companys market share and profitability. The GM/Executive Chef will work to maximize the companys efficiency and assist in achieving the companys mission and goals that will result in outstanding customer service and client loyalty. The GM / Executive Chef will actively participate in activities that result in enhancements to revenue, quality, service, and employee/customer relations. Additional responsibilities will be assigned as needed by the VP Kitchen Operations.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Under the direction of the VP of Kitchen Operations, the General Manager / Executive Chef will be responsible for managing the overall business functions of a market to meet both the demands of our clientele, as well as, performance expectations of Air Culinaire; this includes the ability to utilize their culinary expertise. The General Manager will work to consistently deliver an incredible experience to our clients within the Air Culinaire system.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
At all times the employee is to conduct himself or herself in the utmost professional manner whether they are dealing with internal or external customers.
* Responsible for overall operation : kitchen, office, personnel, local clients, facility, capital assets, government compliance and Corporate requirements
* Directs the total catering operation, supervising the staff, oversees the preparation and service of food
* Responsible for operation and execution of the culinary aspect of events, including menu coordination, assisting in staff training and approving payroll records
* Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork
* Responsible for maximizing the kitchens financial performance in accordance with all established corporate guidelines and budgets
* Responsible for the kitchen adhering to all corporate guidelines to maintain operations, food safety and quality, customer satisfaction and on time delivery
* Responsible for supervising and reporting inventory, all local purchasing and receiving
* Supervises cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services
* Investigates and resolves food and service related complaints
* Ensures that health and safety regulations are adhered to at all times
* Responsible for understanding, implementing and enforcing Corporate policies and procedures
* Participates in Sales and Marketing initiatives as directed by the Company
* Responsible for maintaining customer relationships with the local client base
* Utilize Air Culinaires Standard Operating Procedure (SOP) as the primary operations document during the course of business operations. The SOP contains specific procedures that provide consistent service levels for clients, as well as, provides internal
communication/reporting timelines and methods
* Report timesheets for all personnel as needed for payroll purposes.
* Provide company and personal expense reports weekly per Air Culinaires personnel handbook
* Provide monthly vehicle maintenance log containing repair details and associated cost
* Provide cash reconciliations for local banking establishment weekly
* Provide accounts payable weekly and review accounts payable reports for accuracy
* Provide end of the month inventory for kitchen and locker products
* Performs other duties as assigned by Corporate
* Supervise local Air Culiniare employees in strict compliance to the current edition of the Air Chef Employee Handbook and in a manner consistent with Air Culinaires

Source: https://www.tiptopjob.com/jobs/70516040_job.asp?source=backpage


• Location: Miami

• Post ID: 62212003 miami
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