Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $71,000.00 - $95,000.00
Work Schedule
Standard Hours
Benefits
Commuter assistance
Paid parental leave
Health savings account
Employee stock purchase plan
Disability insurance
Health Insurance
Flexible spending account
Tuition Reimbursement
Paid Time Off
Adoption assistance
Parental leave
employee discount
Life insurance
Job Description
Boston Marriott Long Wharf is a distinguished hotel located in the heart of Boston, Massachusetts. Part of the globally recognized Marriott International portfolio, this hotel is known for its exceptional hospitality, luxurious accommodations, and prime waterfront location offering breathtaking views of Boston Harbor. The hotel seamlessly blends contemporary design with historic charm, creating an inviting atmosphere for both business and leisure travelers. Boston Marriott Long Wharf is committed to delivering memorable experiences through outstanding service, quality amenities, and a focus on guest satisfaction. The property is part of Marriott's renowned collection of hotels which pride themselves on innovation, attention to... 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
- strong leadership skills
- excellent communication skills
- food safety and sanitation knowledge
- ability to manage multiple tasks simultaneously
- proficiency with inventory and budgeting
- flexible schedule
- ability to work in a fast-paced environment
- problem-solving skills
Job Qualifications
- High school diploma or GED with 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 with 2 years experience in the culinary, food and beverage, or related professional area
- proven leadership and team management abilities
- excellent communication and interpersonal skills
- strong understanding of food safety and sanitation standards
- experience in banquet and catering food service operations
- ability to manage budgets and control food costs
- skilled in menu planning and food presentation
- capability to train and develop culinary staff
- proficiency in handling and preparing a variety of food types
- problem-solving and decision-making skills
- ability to work in a fast-paced environment while maintaining high-quality standards
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
- 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, etc.
- 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 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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