Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $77,093.00 - $96,366.00
Benefits
Competitive wages
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability
long-term disability
401K options
Tuition Assistance
discounted room rates
Training and Development
Career advancement opportunities
Job Description
Concord Hospitality is a reputable company known for its dedication to quality, integrity, community, profitability, and fun, which it refers to as its five Cornerstones. As a hospitality company managing several hotels, Concord Hospitality prides itself on creating a supportive and dynamic work environment that encourages personal growth, work-life balance, and a culture of excellence. The company emphasizes an "Associate First" approach, valuing its employees as the foundation of its success and fostering an environment where associates can thrive both professionally and personally. Concord Hospitality is committed to diversity, equal opportunity, and maintaining a drug-free workplace, ensuring that all employees... Show More
Job Requirements
- High school diploma or GED
- 6 years of experience in the culinary, food and beverage, or related professional area
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years experience in the culinary, food and beverage, or related professional area
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Ability to create marketing strategies and promotional menu items with Chef to increase business volumes
- Must have a positive attitude at all times and serve as a leader on the hotel’s Leadership Group
Job Qualifications
- High school diploma or GED
- 6 years of experience in the culinary, food and beverage, or related professional area
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years experience in the culinary, food and beverage, or related professional area
- Ability to speak, read, write and understand the primary language(s) used in the workplace
- Ability to create marketing strategies and promotional menu items to increase business volumes
- Positive attitude at all times and serve as a leader on the hotel's Leadership Group
Job Duties
- Responsible for the development and enhancement of the food product that is presented to guests
- Make changes that respond to the marketplace and to guests' needs
- Recommend changes to the food product
- Use market research to develop new products and menu concepts
- Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
- Work in support of team goals and measure effectiveness through the food and beverage profit and service performance of the hotel
- Participate in long range planning
- Responsible for the selection, training, and development of the personnel within the department
- Review staffing levels to ensure that guest service, operational needs and financial objectives are met
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Demonstrate new cooking techniques and equipment to staff
- Develop and implement guidelines and control procedures for purchasing and receiving areas
- Establish goals including performance goals, budget goals, team goals
- Communicate the importance of safety procedures, detail procedure codes, ensure employee understanding of safety codes, monitor processes and procedures related to safety
- Manage department controllable expenses including food cost, supplies, uniforms, and equipment
- Work closely with vendors to obtain the highest quality offerings at the most reasonable price
- Provide direction for menu development
- Determine how food should be presented, and create decorative food displays
- Recognize superior quality products, presentations, and flavor
- Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
- Interact with guests to obtain feedback on product quality and service levels
- Empower employees to provide excellent customer service
- Establish guidelines so employees understand expectations and parameters
- Control the elements that determine profit and loss
- Responsible for all major kitchen/restaurant operating expenses
- Set margins and manage the business against projections
Job Location
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