Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $84,000.00 - $113,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
bonus eligibility
Job Description
The Ritz-Carlton Washington D.C. is a prestigious luxury hotel located at 1150 22nd St NW in the heart of the nation's capital. Renowned globally for its commitment to delivering exceptional guest experiences, the Ritz-Carlton brand has set the standard for upscale hospitality and elegance worldwide. The Washington D.C. property embodies this legacy by offering refined accommodations, exquisite dining options, and impeccable service tailored to the discerning traveler. With over 100 award-winning properties across the globe, The Ritz-Carlton continues to uphold its reputation as a leader in luxury hospitality through its dedication to the Gold Standards, which guide every associate's actions... Show More
Job Requirements
- 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
- ability to lead and manage kitchen staff
- strong communication and organizational skills
- knowledge of food safety and sanitation regulations
- experience with menu development and catering operations
- ability to manage budgets and control costs
- excellent customer service skills
- capacity to handle multiple tasks and work under pressure
- commitment to maintaining high standards and quality control
Job Qualifications
- high school diploma or GED with 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 with 2 years experience in culinary, food and beverage, or related professional area
- proven leadership skills in managing culinary teams
- knowledge of food safety and sanitation standards
- strong interpersonal and communication skills
- ability to develop and implement menu planning and catering operations
- effective problem-solving and decision-making abilities
- experience in training and mentoring staff
- familiarity with budgeting and cost control measures
- commitment to exceptional customer service
- proficiency in managing banquet event orders and food production planning
Job Duties
- exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff
- manages all food related catering functions including menus, purchasing, scheduling, food preparation and plating
- ensures sanitation and food standards are achieved and maintained
- attends daily banquet event meetings to review culinary requirements
- manages BEO process including menu development, pricing, tracking and ordering
- supervises and coordinates activities of cooks and workers engaged in food preparation
- communicates production needs and performance expectations to culinary team
- manages food quantities and plating requirements for all banquet functions
- plans and prepares foods for special events and guests
- supports food and beverage portion and waste controls
- empowers employees to provide excellent customer service
- responds effectively to guest problems and complaints
- leads shifts and serves as role model
- trains and mentors culinary staff
- ensures disciplinary procedures and documentation are completed according to SOPs
- analyses information and evaluates results to solve problems
- participates in training staff on menu items including ingredients, preparation methods and unique tastes
- manages day-to-day operations to meet quality and budget goals
- maintains compliance with all food and beverage policies, standards and procedures
- ensures proper food handling, storage and temperature controls
- supports employee cross-training for operational success
- utilizes open door policy to address employee concerns
- fosters mutual trust, respect, and cooperation among team members
- provides guidance, feedback, and coaching to improve guest service
- participates in all relevant meetings and communicates with supervisors, coworkers, and subordinates in person, written, or electronic formats
OysterLink is a restaurant, hospitality, and hotel job platform.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: