Provide strategic and operational leadership, guidance, direction, and tactical expertise on culinary concepts. Provide support of a specialist nature to the Executive Committee
Drive hotel profitability through revenue generation in various food & beverage outlets, cost control, guest satisfaction, and associate engagement
Assist with preparing financial reports from annual budgets to monthly forecasting, meeting all goals and objectives set annually
Provide ongoing coaching, performance feedback, and career development opportunities to support employee growth and retention – time to talk
Oversee menu development, culinary innovation, and food presentation, ensuring offerings are creative, on-trend, and aligned with guest preferences
Responsible for the overall food and labor cost thru recipe costing and scheduling standards
Maintain communication with all departments to ensure guest service needs are met
Move throughout facility of division to support overall hotel and kitchen areas to visually monitor and take action to ensure food quality and service standards are met
Responsible for the selection, training, and development of key leadership personnel within the division and its departments
Able to exercise personnel action discretion within the hotel’s policies
Oversee divisional matters as they relate to federal, state, and local employment and civil rights laws
Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality
Managing, in conjunction with the Executive Steward, the inventory, control and breakage/loss reduction of china and equipment, as it relates to the restaurants in charge
Responsible for the financial management of the operation
Make decisions that relate to profit and loss
Deliver on guest’s expectations and have the desire to crate WOW moments
Perform additional duties as assigned that may be outside the scope of duties, based on business needs
You are passionate about food and beverage operations
You are exceptional in leading a team
You are passionate about providing exceptional service and creating memorable moments
You are open to learning, developing, and growing both yourself, personally, and helping others do the same
You are trustworthy and have integrity
Qualifications:
A minimum of five years of culinary management experience
Excellent verbal and written communication skills
Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by computer
Microsoft Office products; Word, Excel, PowerPoint, and Outlook
Embrace Technology – continually learn, adapt and master to new operating system
Knowledge of food service techniques and cost controls such as labor, productivity, food cost and other expenses
Knowledge of food and alcoholic beverages required
Knowledge of hotel food and beverage operations
Budgetary analysis capabilities needed
Ability to work a flexible schedule including weekends and holidays
Luxury hotel experience, a plus
Physical Requirements:
Grasping, holding, sitting, walking, repetitive motions, bending over
Ability to stand and exercise mobility for extended periods of time during your scheduled shift
Ability to lift and carry up to 50 pounds regularly and for extended periods during the shift
Ability to push and pull food serving equipment and carts weighing up to 200 pounds on a semi - regular basis
