Executive Chef| Ryder Cup Grille

Omni Hotels -  -  - Responsibilities:
Manage the daily production, preparation and presentation of all food for the hotel's restaurant and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.;
Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.;
Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.;
Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.;
Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.