Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $77,000.00 - $102,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k)
Employee Discounts
Career development opportunities
wellness programs
Job Description
Marriott International is a globally recognized hospitality leader committed to delivering exceptional guest experiences across its diverse portfolio of hotels and resorts. Among its prestigious brands, The Westin Charlotte stands out as a premier destination located in Charlotte, North Carolina. Known for its dedication to wellness and guest empowerment, The Westin combines luxury accommodations with innovative amenities to ensure guests can be the best version of themselves while traveling. With a focus on wellness-driven hospitality, The Westin brand fosters a supportive, inclusive environment that celebrates diversity and empowers its associates to thrive both personally and professionally. The Westin Charlotte prides... Show More
Job Requirements
- High school diploma or GED
- Four 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
- Two years experience in culinary, food and beverage, or related professional area
- Ability to lead and supervise kitchen operations
- Strong communication and interpersonal skills
- Knowledge of food safety and sanitation regulations
- Experience in managing budgets and financial goals
- Proficiency with marketing and public relations
- Ability to coach, mentor, and develop staff
- Flexibility to work various shifts including evenings and weekends
- Available to work on-site at The Westin Charlotte
Job Qualifications
- High school diploma or GED
- Two to four years experience in culinary, food and beverage, or related professional area
- Associate degree or equivalent in Culinary Arts, Hotel and Restaurant Management, or related field preferred
- Proven leadership and team management skills
- Experience with menu development and quality control
- Strong knowledge of health and safety standards
- Ability to implement marketing and promotional activities
- Excellent customer service orientation
- Skilled in conflict resolution and guest relations
- Ability to drive financial performance
- Effective communication and organizational skills
- Proficient with labor forecasting and scheduling
- Commitment to fostering inclusive and engaging workplace culture
Job Duties
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including making artistic contributions
- Supervises restaurant kitchen operations
- Recognizes superior quality products, presentations and flavor
- Plans and manages food quantities and plating requirements for the restaurant
- Communicates production needs to key personnel
- Assists in developing daily and seasonal menu items for the restaurant
- Monitors compliance with all applicable laws, regulations, policies and procedures
- Follows proper handling and right temperature of all food products and correct storage standards
- Estimates daily restaurant production needs
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- Checks the quality of raw and cooked food products to promote the meeting of standards
- Determines how food should be presented and creates decorative food displays
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- Oversees the restaurant marketing plan in partnership with the Restaurant General Manager/Manager and Hotel/Brand Marketing teams
- Supports on-site/off-site public relations opportunities to promote the restaurant
- Contributes to restaurant-related social media posts and public event communications
- Serves as the primary point of contact for events or culinary-related community activities
- Participates in local networking activities, often off property, in support of the restaurant
- Interacts with guests to obtain feedback on product quality and service levels
- Provides services that promote customer satisfaction and retention
- Monitors quality and standards daily to meet customer expectations
- Improves service by assisting individuals to understand guest needs and providing guidance, feedback, and coaching
- Sets a positive example for guest relations
- Emphasizes guest satisfaction during departmental meetings and focuses on continuous improvement
- Empowers employees to provide excellent customer service
- Handles guest problems and complaints
- Responsible for restaurant-specific profit and loss
- Takes entrepreneurial approach with the Restaurant Manager/General Manager to meet financial goals
- Understands culinary market trends
- Drives top line revenue opportunities by active involvement in the sales process
- Sets and supports achievement of kitchen goals including performance, budget, team
- Participates in recruiting to identify talent pipeline
- Engages in interviewing and hiring team members
- Maintains authority over staffing within corporate policies
- Prepares labor forecasts and work schedules
- Adjusts schedules to meet business demands
- Coaches, mentors, and develops employees
- Participates in training specialty restaurant staff
- Manages employee progressive discipline procedures
- Provides feedback during performance appraisals
- Advocates employee cross-training
- Uses on-the-job training tools
- Encourages mutual trust, respect, and cooperation among team members
- Monitors employee productivity
- Facilitates understanding of expectations
- Provides information and communicates with staff
- Analyzes information and solves problems
- Attends and participates in meetings
OysterLink connects hospitality businesses with candidates.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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