Oversee the cleanliness standards for kitchen areas, banquet rooms, equipment and utensils, controlling and analyzing costs for these areas as well as costs for cleaning supplies, payroll, breakage and loss, ensuring guests and team satisfaction.
Promote cross-department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.
Monitor financial performance: Assist with the budget management, forecasting, and reporting to ensure financial targets are met and pastry operations align with the hotel’s goals