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.
Support team performance and development: Assist in supervising and developing team members by providing training, scheduling, performance feedback, and recognition to ensure productivity and growth
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