Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $100,000.00
Work Schedule
Standard Hours
Benefits
Relocation assistance
bonus eligible
Health Insurance
Dental Insurance
Paid Time Off
Employee wellness programs
Training and Development
Job Description
The Westin Kansas City at Crown Center is a premier hotel located in Kansas City, Missouri, known for its commitment to exceptional hospitality and wellness. As part of Marriott International, The Westin brand embodies a unique wellness philosophy that empowers guests to regain control and enhance their well-being while traveling. This property offers a vibrant work environment fostered by a culture that values diversity, inclusion, and associate growth. The Westin has built a reputation for delivering high-quality guest experiences through its unique programming and emphasis on the well-being of both guests and employees.\n\nThe role available is a full-time Management position... 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
- ability to manage and coordinate food preparation and banquet functions
- knowledge of food safety and sanitation policies
- ability to work full time
- ability to handle multiple tasks and prioritize
- commitment to delivering high-quality food and service
- basic computer skills
- willingness to relocate if necessary
Job Qualifications
- High school diploma or GED with 4 years experience in culinary or food and beverage
- or 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with 2 years experience
- experience in managing food preparation staff and catering functions
- knowledge of food safety and sanitation standards
- strong leadership and team-building abilities
- excellent communication and interpersonal skills
- ability to develop and implement culinary presentations and menus
- experience with budgeting and cost control
- ability to coach and mentor employees
- skill in preparing and plating foods
- ability to meet deadlines and manage multiple priorities
- proficiency in managing banquet food operations
- commitment to customer service excellence
- ability to maintain a clean and safe kitchen environment
Job Duties
- Assist in determining food presentation and create decorative food displays
- attend daily banquet event meetings to review culinary requirements
- check quality of raw and cooked food products to meet standards
- develop new applications, ideas, and artistic contributions
- ensure compliance with food and beverage policies and procedures
- estimate daily banquet event order production needs
- follow proper handling and temperature control of food products
- maintain food preparation handling and correct storage standards
- manage banquet event order process including menu development, pricing, tracking, and ordering
- manage food quantities and plating requirements for all banquet functions
- prepare and cook food items regularly or for special functions
- recognize superior quality in products, presentation, and flavor
- support food and beverage portion and waste control procedures
- communicate production needs to key personnel
- communicate regularly with employees on performance expectations
- encourage and build mutual trust, respect, and cooperation among team members
- maintain productivity level of employees
- ensure employees understand expectations and parameters
- administer property policies fairly and consistently
- identify developmental needs and provide coaching or mentoring
- develop educational or training programs and instruct others
- lead shifts while preparing food items as per specifications
- act as a role model with appropriate behaviors
- supervise and coordinate activities of cooks and food preparation workers
- supervise and manage employees and day-to-day operations
- understand employee roles to perform duties in their absence
- supervise banquet kitchen shift operations
- promote open door policy to address employee concerns
- use interpersonal and communication skills to lead and encourage others
- achieve and exceed performance, budget, and team goals
- develop goals and plans to prioritize and organize work
- manage to meet or exceed budgeted goals
- empower employees to provide excellent customer service
- improve service by coaching and providing feedback
- manage daily operations ensuring quality and customer expectations
- provide services that enhance customer satisfaction and retention
- effectively respond to guest complaints
- conduct employee training
- ensure employees are cross-trained for operations
- complete disciplinary procedures and documentation as per policies
- participate in staff training on menu items
- review staffing levels to meet guest service and financial objectives
- train employees in safety procedures
- analyze information to solve problems
- attend meetings
- provide information through various communication methods
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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