• •• I gather customer requirements (like number of guests and event dates) • I Plan food and beverage menus considering clients’ preferences and special requests (for example healthy meals for children) • I also determine requirements in ingredients and set portions • Schedule staff shifts • I train and manage wait staff and kitchen personnel • I oversee food prep and customer service • I manage stock and place orders as needed • I also ensure compliance with health and safety regulations • I arrange food tastings with potential customers • I control and direct the food preparation process and any other relative activities • I construct menus with new or existing culinary creations ensuring the variety and quality of the servings • Approve and “polish” dishes before they reach the customer • Plan orders of equipment or ingredients according to identified shortages • Arrange for repairs when necessary • I am fully in charge of hiring, managing and training kitchen staff • Estimate staff’s workload and compensations • Maintain records of payroll and attendance

• I Helps with preparations at the start of the season and with closing down at the end of the season, including o general administrative tasks at the start and end of the season (e.g., preparation of guest and staff information packs, setting up/closing down/transferring utilites accounts) o general operational tasks at the start and end of the season (e.g., preparation / closing up of staff accommodation, opening accounts with local suppliers, preparation of equipment) o supporting in the organisation and delivery of start of season training • Performs ongoing general administrative procedures such as: o scanning and electronically filing paperwork (invoices, correspondence etc.) o maintaining office supplies o sending and receiving post o checking and dealing with answermachine messages • Prepares and issues/delivers guest lift passes, also deals with associated invoicing and collection of payments • Deals with massage-related paperwork and invoicing / payments • Manages staff claims for sundry expenses (checks for validity and receipts, obtains approval for non-standard items, reimburses and enters into accounts) • Helps organise staff events • Supports sales and marketing activities, including preparing newsletters, updating Facebook page, Twitter • On an emergency basis (e.g., in the event of staff absence/sickness), provides cover for chalet staff and chalet assistant/drivers • Helps ensure that any accidents and emergencies involving guests or staff are promptly and effectively dealt with

• Oversee all front and back of the house restaurant operations • Ensure customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally • Maintaining quality control for all food served • Analyze staff evaluations and feedback to improve the customer’s experience • Project future needs for goods, kitchen supplies, and cleaning products; order accordingly • Seek ways to cut waste and decrease operational costs • Generate weekly, monthly, and annual reports • Train new employees and provide ongoing training for all staff