Reaching F&B revenue target as per AOP,

Minimum 18 to 20% contribution in overall SPH.

Has to follow standardized recipe & SOP’s described by Chef,

 Optimizes wastage,

 Keeps an eye on every product before receiving (Check MFG date & expiry date),

Order controlling on every products of Fresh & Live counter, to avoid damages & expiries,

Follows standard FIFO procedure to avoid expiry below 30% of net sales.

To ensure wastage is below 2% against overall sales of Fresh & Live counter

Ensures that the product served to the customer is prepared hygienically & is of highest quality.

To ensure that customer is satisfied with quality of food being serve.

Food quality, quantity, taste, consistency is highly maintain.

He duly takes care of duties assigned,

He need to work efficiently & smartly on duties.

Keep track on day to day sale & wastages.

Ensures smooth day to day operations of counter.

Ensure to keep track on Inventory i.e. Daily, Weekly, 15 days & Monthly (To control excess & shortages).

To work on problems, issues which is hurdle for operations and to overcome with new ideas & solutions.

Helps Chef to 

Plans to ensure smooth operations,

Keep focused on upselling to reach F&B revenue targets, 

Should be flexible & adjustable to do any other & extra shift, need to be very confident to handle one shift individually & responsibly

Maintaining & Handling of kitchen equipment efficiently. (Check refrigerator temperature, ensure that every equipment is working properly & well maintained)

Works in sync with the other team members to achieve operational excellence & revenue budgets.

Help DM in daily cinema operations, (To ensure smooth coordination with Inter department.)