Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $77,000.00 - $102,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Relocation assistance
bonus eligible
Career development programs
employee wellness initiatives
Job Description
JW Marriott Tampa Water Street is a distinguished luxury hotel located in the vibrant heart of Tampa, Florida. As part of the prestigious JW Marriott brand within Marriott International's luxury portfolio, this property upholds an unwavering commitment to delivering exceptional guest experiences through meticulous attention to detail, world-class service, and an ambiance that harmonizes sophistication with comfort. The hotel boasts elegant accommodations, state-of-the-art amenities, and exceptional dining venues designed to delight both leisure and business travelers. Known for its dedication to innovation, inclusivity, and associate wellbeing, the JW Marriott brand fosters a culture where employees are empowered to excel and... Show More
Job Requirements
- High school diploma or GED
- minimum 4 years of relevant culinary or food and beverage experience
- or 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with at least 2 years experience
- ability to lead and manage a culinary team
- strong communication skills
- knowledge of food safety regulations and sanitation standards
- flexibility to work full-time in a fast-paced environment
- capability to manage budgets and meet performance goals
- willingness to participate in employee training and development
- ability to maintain high-quality food presentation and standards
- capacity to handle guest complaints professionally and effectively
Job Qualifications
- High school diploma or GED
- 4 years experience in culinary, food and beverage, or related professional area
- or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 2 years experience in culinary, food and beverage, or related professional area
- strong leadership skills
- excellent interpersonal and communication skills
- ability to develop and design new culinary concepts
- knowledge of food safety and sanitation standards
- experience in managing food preparation and catering operations
- ability to train and mentor staff
- skill in managing budgets and operational goals
- problem-solving abilities
- commitment to exceptional customer service
Job Duties
- Assist in determining how food should be presented and create decorative food displays
- attend daily Banquet Event meetings to review culinary requirements
- check the quality of raw and cooked food products to ensure standards are met
- develop, design, or create new culinary applications and ideas
- ensure compliance with all Food and Beverage policies, standards and procedures
- estimate daily Banquet Event Order production needs
- follow proper handling and right temperature of all food products
- maintain food preparation handling and correct storage standards
- manage BEO process including menu development, pricing, tracking and ordering
- manage food quantities and plating requirements for all banquet functions
- plan food quantities and plating requirements for all banquet functions
- prepare and cook foods of all types
- recognize superior quality products, presentations and flavor
- support procedures for food and beverage portion and waste controls
- communicate production needs to key personnel
- communicate regularly with employees to ensure performance expectations are clear
- encourage and build mutual trust, respect, and cooperation among team members
- ensure and maintain the productivity level of employees
- ensure employees understand expectations and parameters
- ensure property policies are administered fairly and consistently
- identify the developmental needs of others and coach, mentor, or help others to improve their knowledge or skills
- identify the educational needs of others, develop formal educational or training programs or classes, and teach or instruct others
- lead shifts while personally preparing food items and executing requests based on required specifications
- serve as a role model to demonstrate appropriate behaviors
- supervise and coordinate activities of cooks and workers engaged in food preparation
- supervise and manage employees and all day-to-day operations
- supervise banquet kitchen shift operations
- utilize an open door policy to identify and address employee problems or concerns
- utilize interpersonal and communication skills to lead, influence, and encourage others
- achieve and exceed goals including performance goals, budget goals, team goals
- develop specific goals and plans to prioritize, organize, and accomplish work
- manage to achieve or exceed budgeted goals
- empower employees to provide excellent customer service
- improve service by assisting individuals to understand guest needs and providing feedback and coaching
- manage day-to-day operations ensuring quality, standards and meeting customer expectations
- provide services that are above and beyond for customer satisfaction and retention
- respond effectively to guest problems and complaints
- conduct employee training
- ensure employees are cross-trained to support successful daily operations
- ensure disciplinary procedures and documentation are completed according to standard and local operating procedures
- participate in training staff on menu items including ingredients, preparation methods and unique tastes
- review staffing levels to ensure guest service, operational needs and financial objectives are met
- train employees in safety procedures
- analyze information and evaluate results to choose the best solution and solve problems
- attend and participate in all pertinent meetings
- provide information to supervisors, co-workers, and subordinates
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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