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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
Retirement Plan
Professional Development
Job Description
Kessler Hospitality is a renowned hospitality company known for its portfolio of artistically inspired boutique hotels that combine unique design, luxurious accommodations, enriching ambiance, and intuitive service. Established as the founding member of the Marriott Autograph Collection, Kessler Hospitality offers properties located in various states including Alabama, Colorado, Georgia, Florida, North Carolina, and South Carolina. Each hotel under the Kessler brand features exquisite art, music, and cultural influences that are accessible and inviting, catering to the individualist traveler who seeks a distinctive, original experience. Their properties range from cutting-edge downtown icons to premier luxury lodges and entertainment destinations. Show More
Job Requirements
- Education in culinary arts or related field preferred
- minimum 5 years of progressive culinary experience in a hotel or related environment
- ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly
- willingness to work long hours and flexible schedules
- strong knowledge of food safety and sanitation laws
- excellent communication skills
- ability to perform under pressure
- attentive, friendly, courteous and service-oriented attitude
- effective team leadership skills
- ability to maintain regular attendance as scheduled
- compliance with hotel standards and regulations
- ability to produce reports accurately and on time
Job Qualifications
- At least 5 years of related progressive experience or a culinary graduate with at least 3 years of progressive experience in a hotel or a related field
- knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
- effective verbal and written communication skills with all levels of employees and guests
- ability to multitask and prioritize departmental functions
- ability to listen, understand, and clarify concerns raised by employees and guests
- maintain a warm and friendly demeanor at all times
- ability to handle problems including anticipating, preventing, identifying and solving problems
- ability to understand and evaluate complex information and data
- ability to maintain confidentiality of information
- participate in M.O.D. coverage
- attend all hotel required meetings and trainings
- maintain high standards of personal appearance and grooming including wearing nametags
Job Duties
- Work with other F&B managers and keep them informed of F&B issues as they arise
- keep immediate supervisor fully informed of all problems or matters requiring his/her attention
- coordinate and monitor all phases of loss prevention in kitchen areas
- prepare and submit required reports in a timely manner
- monitor quality of all food product and presentation
- ensure preparation of required reports including wage progress, payroll, revenue, employee schedules, quarterly action plans
- oversee all aspects of the daily operation of the kitchen and food production areas
- make cooks aware of daily forecasts and customer counts
- respond to guest complaints in a timely manner
- ensure compliance with SOPs in all outlets
- ensure compliance with requisition procedures
- attend all meetings as required
- conduct staff performance reviews in accordance with Highgate Hotel standards
- understand, implement and monitor corporate promotions in outlets including buffet and three-meal concept standards
- know and enforce all local health department sanitation laws
- work with the Executive Chef and Director of F&B to create and implement menus
- design and oversee employee cafeteria rotating menu and operations
- assess food portion size, visual appeal, taste and temperature of items served
- check all stations at end of every shift for proper food storage and sanitation
- review and approve weekly payroll
- check food purchases for proper ordering, quality and price structure
- oversee daily activities such as preparation for all food items, sanitation of outlets, receiving daily inventories, log-on report and food cost report
- prepare daily food production sheets
- cut meat, poultry, and seafood according to daily business
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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