Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $88,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
bonus eligibility
Career development opportunities
Job Description
Marriott International is a globally renowned hospitality company recognized for its commitment to excellence, innovation, and enriching experiences for both guests and employees. As a large multinational corporation operating a wide portfolio of hotel brands, Marriott focuses on fostering diversity, inclusivity, and career growth opportunities within the hospitality sector. Among its distinguished brands, Westin stands out as a leader in wellness hospitality, dedicated to empowering guests to enhance their well-being during travel. This culture of well-being extends to the employees, encouraging them to embrace healthy practices both professionally and personally while working in a collaborative, supportive environment.
This specific role is based at the Westin location at 5060 W Alabama St, Houston, Texas, positioned within the Food and Beverage & Culinary department. It is a full-time management position offering an annual pay range of $70,000 to $88,000, with bonus eligibility. The role primarily focuses on managing banquet food preparation staff and overseeing catering functions for the hotel, ensuring culinary excellence, operational efficiency, and guest satisfaction.
As a Banquet Kitchen Manager, you will lead the culinary team responsible for preparing and presenting high-quality food for banquet events. This includes collaborating on menu coordination, managing purchasing and inventory, scheduling kitchen staff, and ensuring sanitation and food safety standards are strictly adhered to. Your leadership will involve hands-on culinary tasks as well as supervising production, plating, and ensuring consistency and quality in every dish served. The role demands creativity in food presentation and continual improvement in both guest experiences and employee development.
You will be accountable for managing the Banquet Event Order (BEO) process, including menu development, pricing, and tracking orders, ensuring all aspects align with budget goals and operational standards. Team leadership is a crucial element, requiring strong communication skills to build trust, motivate staff, conduct training sessions, and foster a collaborative workplace culture. You will also be responsible for enforcing proper food handling and storage standards, maintaining portion and waste controls, and achieving performance and financial targets on a recurring basis.
Your contributions directly impact guest satisfaction and retention by maintaining exceptional customer service standards and responding effectively to guest feedback. Managing human resources tasks such as performance management, staffing level optimization, disciplinary procedures, and cross-training employees ensures smooth daily operations. Additionally, you will act as a role model embodying the brand’s values of honesty, integrity, and wellness.
Working at Marriott International and specifically within the Westin brand, this position offers a unique opportunity to grow your culinary management career while being part of a global team dedicated to quality, innovation, and guest well-being. The role emphasizes a balance between operational excellence and a nurturing team environment, making it ideal for individuals passionate about culinary arts and leadership in hospitality. Join Marriott and become part of a culture that inspires you to be your best and helps you achieve your professional and personal goals.
This specific role is based at the Westin location at 5060 W Alabama St, Houston, Texas, positioned within the Food and Beverage & Culinary department. It is a full-time management position offering an annual pay range of $70,000 to $88,000, with bonus eligibility. The role primarily focuses on managing banquet food preparation staff and overseeing catering functions for the hotel, ensuring culinary excellence, operational efficiency, and guest satisfaction.
As a Banquet Kitchen Manager, you will lead the culinary team responsible for preparing and presenting high-quality food for banquet events. This includes collaborating on menu coordination, managing purchasing and inventory, scheduling kitchen staff, and ensuring sanitation and food safety standards are strictly adhered to. Your leadership will involve hands-on culinary tasks as well as supervising production, plating, and ensuring consistency and quality in every dish served. The role demands creativity in food presentation and continual improvement in both guest experiences and employee development.
You will be accountable for managing the Banquet Event Order (BEO) process, including menu development, pricing, and tracking orders, ensuring all aspects align with budget goals and operational standards. Team leadership is a crucial element, requiring strong communication skills to build trust, motivate staff, conduct training sessions, and foster a collaborative workplace culture. You will also be responsible for enforcing proper food handling and storage standards, maintaining portion and waste controls, and achieving performance and financial targets on a recurring basis.
Your contributions directly impact guest satisfaction and retention by maintaining exceptional customer service standards and responding effectively to guest feedback. Managing human resources tasks such as performance management, staffing level optimization, disciplinary procedures, and cross-training employees ensures smooth daily operations. Additionally, you will act as a role model embodying the brand’s values of honesty, integrity, and wellness.
Working at Marriott International and specifically within the Westin brand, this position offers a unique opportunity to grow your culinary management career while being part of a global team dedicated to quality, innovation, and guest well-being. The role emphasizes a balance between operational excellence and a nurturing team environment, making it ideal for individuals passionate about culinary arts and leadership in hospitality. Join Marriott and become part of a culture that inspires you to be your best and helps you achieve your professional and personal goals.
Job Requirements
- High school diploma or GED
- 4 years experience in the 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 the culinary, food and beverage, or related professional area
- ability to work full time
- management experience
- strong organizational skills
- adherence to food safety regulations
- ability to communicate effectively
- leadership abilities
- problem-solving skills
- willingness to work on-site
Job Qualifications
- High school diploma or GED
- 4 years experience in the 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 the culinary, food and beverage, or related professional area
- proven leadership and management skills
- strong communication and interpersonal skills
- knowledge of food safety and sanitation standards
- ability to manage budgets and control costs
- experience with banquet event order processes
- skilled in culinary techniques and food presentation
- ability to train and mentor staff
- problem-solving skills
- ability to work in a fast-paced environment
Job Duties
- Assists in determining how food should be presented and creates decorative food displays
- attends daily Banquet Event meetings to review culinary requirements
- checks the quality of raw and cooked food products to ensure that standards are met
- develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
- ensures compliance with all Food and Beverage policies, standards and procedures
- estimates daily Banquet Event Order production needs
- follows proper handling and right temperature of all food products
- maintains food preparation handling and correct storage standards
- manages BEO process including menu development, pricing, tracking and ordering
- manages food quantities and plating requirements for all banquet functions
- plans food quantities and plating requirements for all banquet functions
- prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- recognizes superior quality products, presentations and flavor
- supports procedures for food and beverage portion and waste controls
- communicates production needs to key personnel
- communicates regularly with employees to ensure performance expectations are clear
- encourages and builds mutual trust, respect, and cooperation among team members
- ensures and maintains the productivity level of employees
- ensures employees understand expectations and parameters
- ensures property policies are administered fairly and consistently
- identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
- identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others
- leads shifts while personally preparing food items and executing requests based on required specifications
- serves as a role model to demonstrate appropriate behaviors
- supervises and coordinates activities of cooks and workers engaged in food preparation
- supervises and manages employees
- manages all day-to-day operations
- understands employee positions well enough to perform duties in employees' absence
- supervises banquet kitchen shift operations
- utilizes an open door policy to identify and address employee problems or concerns
- utilizes interpersonal and communication skills to lead, influence, and encourage others
- advocates sound financial/business decision making
- demonstrates honesty/integrity
- leads by example
- achieves and exceeds goals including performance goals, budget goals, team goals
- develops specific goals and plans to prioritize, organize, and accomplish work
- manages to achieve or exceed budgeted goals
- empowers employees to provide excellent customer service
- improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
- manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
- provides services that are above and beyond for customer satisfaction and retention
- responds effectively to guest problems and complaints
- conducts training when appropriate
- ensures employees are cross-trained to support successful daily operations
- ensures disciplinary procedures and documentation are completed according to standard and local operating procedures (SOPs and LSOPs)
- ensures disciplinary procedures and documentation support the peer review process
- participates in training staff on menu items including ingredients, preparation methods and unique tastes
- reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
- trains employees in safety procedures
- analyzes information and evaluating results to choose the best solution and solve problems
- attends and participates in all pertinent meetings
- provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Job Criteria
Experience
No experience required
Job Location
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