Job Purpose
To create menus or grouped menus for all managed pubs. To train all relevant personnel in practical food knowledge to ensure the delivery of a consistently high quality food offer in all units
Duties and Responsibilities
- Demonstrate a level of practical food knowledge that is to Michelin Star level, that incorporates both contemporary and traditional food
- Display an in depth knowledge of the industry marketplace through previous and recent experience of operating with different companies and different food offers
- Investigate, evaluate and monitor the food quality in all outlets by making weekly visits to the units, in their peak trading periods, (day, evenings and weekends) to personally assess the quality of food in units and take appropriate action to remedy substandard food offers
- Create and implement new unique food menus and food concept menus, whilst demonstrating the ability to create accurate recipes, costings and help to deliver an optimum food GP
- Responsible for the creation and implementation of all new menus relating to refurbishments, acquisitions and new builds in conjunction with and upon request from Food Development Managers and Area Managers
- Deliver a consistent quality food offer within all managed pubs by holding practical training courses for all levels of chefs, managers and where necessary Area Managers to ensure the agreed standards are delivered
- Effectively project manage, where necessary, kitchen refurbishment, new builds and acquisitions to achieve optimum food sales through delivery of a kitchen plan that details, kitchen work flows, kitchen equipment and kitchen design within budget limitations
- Assist AM’s in delivering area budgeted food sales and margins through support and communication on a daily basis within the areas that fall into direct responsibility of food training and menu development
- Working with area managers, and managers, to identify the Chefs and Managers that require new or further practical food experience and training
- Responsible for liaison with managers/area managers on all senior chef recruitment
- Produce and manage a training programme in conjunction with the Training Department that identifies, mostly organically, a clear career path that would take
- Be responsible for the day to day management and running of the units
- Training kitchen, planning and recording training given in liaison with the Learning & Development Department
- Proactively on a monthly basis, visit competitors and industry leaders to remain well informed of competitor activity and to identify early, any emerging trends, best practice and ideas that would add to the units’ food experience.
- Proactively enhance the reputation of the department as a key business partner for all in food production and service
- Inspire and motivate chefs and managers when training and coaching, by demonstrating excellent team work, motivational and interpersonal sensitivity skills
- Liaise, where necessary, with existing suppliers on quality control issues as well as actively seeking out new suppliers to ensure units stay at the forefront of food new product development
- Demonstrate a high level knowledge of Company IT systems through thorough and critical interrogation and evaluation of financial data
- Display a comprehensive understanding of the Company’s financial data on a daily, weekly and monthly basis, tracking food sales, cost of sales and gross profit margins
- Organised, logical and methodical in approach to delivering measurable results