Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $63,000.00 - $84,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Relocation assistance
performance bonuses
Job Description
Fort Lauderdale Marriott Harbor Beach Resort & Spa is a premier luxury hotel located in the heart of Fort Lauderdale, Florida. Known for its stunning beachfront location and exceptional hospitality, this resort offers guests a unique blend of comfort, elegance, and world-class amenities. Marriott International, the parent company, is a global leader in the hotel and hospitality industry, renowned for its commitment to quality service and continuous innovation. With a wide array of dining, recreational, and meeting facilities, the resort caters to both leisure and business travelers, ensuring memorable experiences for every guest.
The role of Kitchen Manager at Fo... Show More
The role of Kitchen Manager at Fo... Show More
Job Requirements
- High school diploma or GED
- Minimum 4 years of experience in culinary or related field OR 2-year culinary or hospitality degree with minimum 2 years experience
- Demonstrated leadership and management experience
- Proficiency in food safety and sanitation regulations
- Strong communication and interpersonal skills
- Ability to work full time on site
- Flexibility to work varied shifts including weekends and holidays
- Capability to train, develop and mentor kitchen staff
- Commitment to delivering excellent customer service
- Familiarity with kitchen equipment operation and maintenance
Job Qualifications
- High school diploma or GED with 4 years of experience in culinary, food and beverage or related area
- OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management or related major with 2 years of relevant experience
- Strong leadership and team management skills
- Excellent culinary skills and knowledge of food preparation techniques
- Ability to maintain high standards of food safety and sanitation
- Proficient in inventory and purchasing management
- Good interpersonal and communication skills
- Capability to handle customer complaints and feedback professionally
- Experience with labor management and scheduling systems
- Competence in coaching and mentoring staff
- Ability to work collaboratively in a team environment
- Strong problem-solving and decision-making abilities
- Knowledge of applicable food laws and regulations
Job Duties
- Manage kitchen shift operations and ensure compliance with food and beverage policies, standards and procedures
- Estimate daily production needs and communicate them to kitchen staff
- Assist Executive Chef with kitchen operations and food preparation
- Prepare and cook various foods regularly and for special functions
- Develop and create new menu items and decorative food presentations
- Maintain purchasing, receiving and food storage standards
- Ensure compliance with food handling and sanitation regulations
- Perform duties of kitchen managers and employees as necessary
- Recognize superior quality in products, presentations and flavors
- Ensure compliance with all applicable laws and regulations
- Follow proper food handling and temperature procedures
- Operate and maintain kitchen equipment and report malfunctions
- Check quality of raw and cooked food products
- Supervise and coordinate activities of cooks and kitchen workers
- Lead kitchen shifts while preparing food items
- Utilize interpersonal and communication skills to lead and influence staff
- Encourage and build mutual trust, respect and cooperation among team members
- Serve as a role model for appropriate behaviors
- Maintain employee productivity levels
- Ensure employees understand expectations and parameters
- Establish and maintain open collaborative relationships within the team
- Administer property policies fairly and consistently
- Communicate performance expectations according to job descriptions
- Recognize successful performance and produce desired results
- Provide exceptional customer service to ensure satisfaction and retention
- Manage day-to-day operations ensuring quality and customer expectations
- Set a positive example for guest relations
- Empower employees in customer service
- Interact with guests to obtain feedback on food quality and service
- Handle guest complaints effectively
- Achieve and exceed performance, budget and team goals
- Develop and prioritize work plans
- Use Labor Management System for scheduling and attendance tracking
- Train employees in safety procedures
- Identify and support developmental needs of staff
- Provide coaching, mentoring and feedback
- Participate in employee performance appraisals
- Report issues to management and Human Resources
- Communicate effectively with supervisors and team
- Analyze information and solve problems
- Attend and participate in relevant meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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