Roles and Responsibilities of Head - Boarding

Responsible for fixing the food cost and selling price of each food items.
Menu preparation and costing for each out lets.
Responsible for in house banquets.
To have proper control in the production area to minimize wastage.
To provide information regarding food costing.
Identify the supplies required for the production and service department and give specifications to the purchase department.
Develop service standards and procedures and see that the staffs are followed
ave spot chec!s"#itchen stores $pantries $deep freezer$ staff cafeteria
To ensure that the main !itchen$ stores and service areas are !ept clean and hygienic
Does the recruitment$ food trail$ training and scheduling of the staff.

%l see the same explained in table language in the next & pages " simple yet more detailed and easy to measure without bias
Page 01/03
jjC PERFORMANCE, HEAD BOARDIN, RR C!"!
PRO#EC$ %OCA$ION MEMBER MOBI%E E MAI% DA$E OF #OIN f RE&IE'( B)
alf yearly Head, Pro*e+t Dir$ 'ervices ()*
, A(PEC$( RE-.IREMEN$( /$ARE$(0 1 2 3 4 5 6 ! 7 8 1" 11 12
a Month
b Review date
c Reviewer HEAD, PRO#EC$
d
+, 'ource
management
-o. of new sources
(6/year)
)valuated
+& .pproved
+/ -o. of new nearest0dedicated sources
+1 (ost
management
-o. of items negotiated (season based)
+2 Improvements
in cost of
3ood$ %er
guest0day
-umber
+4 'aving$ Rs ! 0m
+5 Maintenance -umber
+6 'aving$ Rs !0m
+7
,+ 8uest
satisfaction
index
(monthly)
Tiffin
,, 9unch0Dinner
,& Drin!s
,/ 'ervice
,1
,2
,4 %roductivity Improving
production
time$
.verage$
man-minutes
:rea!fast
,5 9unch
,6 Dinner
,7 ot drin!s
&+ -o. of new
appliances
Tried
&, 'uccess
&&
&/
&1 .sset
management ;
#itchen appliances
&2 <tensils
&4 Dining hall appliances (like water cooler)
&5 Dining hall furniture
&6
&1 To &6 = Data from asset management audit reports
%.8) +, *3 +&
jjC PERFORMANCE RE&IE', HEAD BOARDIN C!"!
PRO#EC$ %OCA$ION MEMBER MOBI%E E MAI% DA$E OF #OIN f RE&IE'( B)
alf yearly Head, Pro*e+t Dir$ 'ervices ()*
, A(PEC$( RE-.IREMEN$( 1 2 3 4 5 6 ! 7 8 1" 11 12
&7 )nviro
management
#itchen$ Dining$ 'urrounding " (leanliness
/+ Members cleanliness
/,
/& (ommunication
quality
(completeness,
clarity, reach)
8uests
// Team members
/1 %eers
/2 'eniors
/4
/5 (aring the team Training
programmes
(onducted (as aculty)
/6 *rganized (e!t aculty)
/7 Tradeshows visits
1+ Member turnover Members left
1,
1& Innovation -o. of new recipes Tiffin Tried
1/ 'uccess ;
11 Meals Tried
12 'uccess ;
14 .ttendance 9eave
15 R)M.R#'0R)(*MM)-D.TI*-'
1/ .nd 12 > Data from guest feedbac! reports
xx+,
PPD CH9D 1 CH9D 2 APPD I(( , I(( D$ PAE
+, && ')% &+,& +& *3 +&