Andrew Edwards’ Post

Discover the delicacies of how to hire a private chef 👩🍳 There's something extremely decadent about bringing a private chef to your home or workplace for a personal or corporate event. That's because it's far more sophisticated than just hiring an external caterer. With a private chef, you can replicate a fine dining experience outside of a restaurant environment. There are many reasons why you may wish to hire a private chef. Perhaps you're marking a celebration or anniversary, or maybe you're trying to impress a potential new client. If you want to add some pizzazz to your next event, hiring a private chef could be the way forward. But how do you find a chef? And perhaps more importantly, how much will it cost to hire a private chef? As experienced event planners, we've worked with clients looking to bring in a personal chef to their events. Some have been for private functions, while others have been to impress at corporate events. Here are our top tips for helping you to discover the delicacies of hiring a private chef. Let’s live it up, you deserve the luxury! Read on: https://lnkd.in/e3FuJuz3 #InspiredOccasions #PrivateChef #Workplace #PersonalEvent #PrivateEvent #EventPlanner

Do YOU need to find a chef for your restaurant, hotel, or club? Let me help. Your people are my business. #recruitment #recruitmentservices #recruiters #goodwinrecruiting #hospitalityindustry #hospitality #restaurantindustry #peoplefirst #talentacquisition #talentmanagement #candidates #candidatesourcing #helpineedsomebody #notjustanybody

The first manager in a hotel industry to get white hairs? The Banquet Manager! This is not a position for the meek at heart, but it is a position any manager hoping to go through the ranks in food and beverage will need to take on at some point in their career, especially if they aspire to be a food and beverage director or hotel general manager. As a banquet manager, you will often find yourself torn between loyalty to the property, your staff, and the guest. Believe me, there will be more than a few occasions where two out of the three will not be happy with a decision you make, and you can guess who the most important of these is to make happy. You are truly a diplomat in the hotel trying to sometimes make peace between three different parties in what is often a no win scenario for you. Now, it is not all that bad. Actually, as challenging as the position can be, it is even more rewarding when you pull off the perfect function, especially a huge function. Honestly, that will be a challenge early on, as you will be challenged by the sales people and the staffs on almost every front. Over time, though, everyone understands and respects each other’s role, and functions are sold and carried out with that mind. There is no hiding the fact being a banquet manager is a hard and challenging position. However, as challenging and frustrating as it can be, it is the path to bigger and better things in the hospitality industry. If you can run a large banquet department and do it successfully, you will have a bright and successful future in the hospitality industry.

#HoReCalogy Q. What is The hierarchy of a food and beverage department in a HoReCa ? A. The hierarchy of a food and beverage department in a HoReCa can vary depending on the size and structure of the hotel, but in a typical hotel organization, the hierarchy might look something like this: 1.    #Food and Beverage Director or Director of Food and Beverage: This is the highest-ranking position in the food and beverage department. The director is responsible for overseeing the entire food and beverage operation in the hotel. They develop strategies, set budgets, and make high-level decisions to ensure the department runs smoothly and profitably. 2.    #Assistant Food and Beverage Director or Assistant Director of Food and Beverage: This role supports the director in managing the department. They may take on some of the director's responsibilities in their absence and help implement the department's strategies. 3.    #Food and Beverage Manager or Outlet Manager: Food and Beverage Managers are responsible for specific outlets within the hotel, such as restaurants, bars, banquet halls, or room service. They oversee the day-to-day operations of their assigned areas, including staffing, customer service. 4.    #Restaurant Manager: In hotels with multiple restaurants, each restaurant may have its own manager. These managers are responsible for the operations of their specific restaurant, including staff management, customer service, and profitability. 5.    #Bar Manager: Similar to restaurant managers, bar managers oversee the operations of hotel bars. They are responsible for maintaining the bar area, managing staff, and ensuring the bar's profitability. 6.    #Banquet Manager: Banquet managers focus on organizing and managing events, conferences, and banquets held in the hotel's banquet halls or meeting spaces. They coordinate with event planners, caterers. 7.    #Room Service Manager: In hotels that offer room service, a room service manager is responsible for this department. They ensure that orders are taken, prepared, and delivered to guest rooms efficiently. 8.    #Assistant Managers or Supervisors: These are mid-level managers who assist their respective managers in running the day-to-day operations of their areas. They often handle scheduling, training, and resolving customer issues. 9.    #Food and Beverage Supervisors: These individuals oversee specific shifts or sections within a restaurant, bar, or banquet area. They ensure that staff are performing their duties correctly and that customers are satisfied. 10. #Servers, Bartenders, Cooks, and Waitstaff: These are the frontline employees who interact directly with guests. They take orders, prepare food and drinks, and serve guests in various capacities. 11. #Kitchen Stewarding Staff: Also called as #Support Staff: This category includes dishwashers, cleaning staff, and other personnel responsible for maintaining cleanliness and orderliness in the food and beverage areas.

The only thing that can save the hospitality industry. Is the hospitality industry itself. We cannot rely on the government to save us or do any favours. We cannot rely on short term fixes to long term issues. If we are to save ourselves and our business, we must be showing our creative side, apply our Initiative, adjust our way of thinking, look for solutions within ourselves rather than outside, but most importantly we must fight and be strong. #hospitality #hospitalityindustry #restaurants #restaurantmanager #chef #cheflife #chefs #hospitalitymanagement

#TuesdayThoughts Talking with other chefs over the past few weeks, helping them find new opportunities has reminded me why I embarked on this culinary journey. As we discussed their aspirations and experiences, I found myself reflecting on my own path. The long hours in the kitchen, the camaraderie built during chaotic dinner rushes and the continuous pursuit of excellence that fueled my dedication... The kitchen isn't just a workplace; it is so much more... but it's so hard to explain! Here's a little throwback to one of my favorite dishes, or at least one that I remembered to capture in a picture Duck • Eggplant • Barbajuan • Jus DM me - Let’s talk... let me help you find YOUR kitchen! #hospitalityjobs #hospitality #hiring #hospitalityindustry #hoteljobs #restaurantjobs #hospitalitycareers #hospitalitymanagement #nowhiring #jobs #chefjobs #hospitalitylife #recruitment #hospitalityrecruitment #hotels #hiringnow #usajobs #jobsearch #recruiting #newcareerthisyear #luxuryhospitality #hoteliers #restaurants #jobhiring  #gethired #jobopening #jobsearching #jobseekers #thechefagency #storytelling  

how to cantrol food cost in Restaurant? answer: Know what you are spending Portion control Pre-portion in mise en place Keep menus focused Buy at the best price and be creative Love your supplier Working from scratch, is it worth the effort? Reduce no shows Waste as little as possible

#Dynamic and efficient #headwaiter and #supervisor with over 5 years of experience in high-volume, upscale dining establishments. Demonstrated success in exceeding customer expectations with exceptional service. Skilled in team management, training, and maintaining high standards of professionalism. Holds a Bachelor's degree and diploma in Hospitality, enhancing expertise with theoretical knowledge in the field. #HospitalityProfessional #CustomerServiceExcellence #RestaurantManagement #UpscalDining #TeamLeadership #FineDiningExperience #HospitalityManagement

Great opportunities

#hiring Corporate Chef - Shaner Hotels, Atlanta, United States, fulltime #jobs #jobseekers #careers #Atlantajobs #Georgiajobs #HospitalityTourism Apply: https://lnkd.in/dQ7UGVZc What drives us We believe that authentic and genuine connections and experiences improve people's lives, which goes double for those who work here. Shaner doesn't believe in the humdrum of traditional hospitality that is impersonal, generic, and transactional. Lance Shaner started with a vision to create a new way of operating hotels and building unique food & beverage experiences. A way that was not only inspirational to our associates but built real long-lasting relationships through all levels of Shaner. While working here we are all charged and empowered with improving the lives of our coworkers, guests, owners, and the communities in which we operate. Every day you come to work you have the opportunity to make an impact, and you can expect the same in return from all those around you. How we are different Our entrepreneurial spirit in Food and Beverage cultivates our zeal and passion for everything we do. Some would call it 'aggressive hospitality' a passion for hospitality that flows through everything we do with a relentless pursuit of continuous improvement. It all flows from you, and that's where we shine; finding the best of the best and letting them do their thing, live their lives where they can be the same person they are at home as they are when they come to work anything different is the definition of schizophrenia after all. We seek out and celebrate those who want to make an impact in their own way, those who love the challenge and thrill of getting things done while building toward a vision unlike any other in hospitality. All this adds up to an exciting, inspiring, emboldening work environment, a bit quirky, and downright life changing. What you will do Some of your responsibilities will include: Rapid Response: Quickly assess and address culinary needs at various company locations, especially in emergencies or transitions. Operational Assessment: Evaluate the efficiency and effectiveness of kitchen operations across multiple locations, identifying areas for improvement. Temporary Leadership: Step into leadership roles in kitchens facing vacancies, ensuring smooth operations and service continuity. Training & Mentorship: Provide training to staff at various locations, ensuring they're equipped with the skills needed for their roles and adhering to corporate standards. Quality Assurance: Ensure the consistency and quality of dishes across different locations, implementing corrective actions as necessary Menu Adaptation: Adjust menus as needed based on location-specific feedback, ingredient availability, and local preferences. Team Collaboration: Work closely with local kitchen teams and managers, building rapport and ensuring open communication. Vendor Liaison: Establish or strengthen