Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $108,600.00 - $115,000.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Vacation Time
sick leave
Holiday pay
401(k) Savings Plan with matching funds
Job Description
The Hyatt Regency on the Hudson is a distinguished hotel located in downtown Jersey City, offering a stunning view overlooking the New York City skyline. As one of the oldest and most iconic hotels in the area, it boasts a rich history filled with memorable guest experiences. Situated in the heart of Jersey City's business district, this hotel serves both residents and a diverse range of businesses, making it a vibrant location for guests and staff alike. The hotel's proximity to the Hudson Bergen Light Rail, just one block away, provides convenient access to local attractions such as the Newport... Show More
Job Requirements
- Post-high school education preferred
- Minimum of five years employment in related culinary management positions
- Experience in hotel kitchen environments preferred
- Experience in unionized workplaces preferred
- Advanced knowledge in food service management and related complex operations
- Knowledge of overall hotel operations
- Leadership and staff management skills
- Strong communication and problem-solving abilities
- Ability to work within a dynamic, time-sensitive environment
- Compliance with safety and sanitation regulations
- Regular attendance and availability to work
Job Qualifications
- Two plus years of post-high school education, culinary education is desirable
- Five plus years of employment in a related position
- Hotel experience preferred
- Experience working in a unionized environment is strongly preferred
- Requires advanced knowledge of principles and practices within the food profession including management of people, complex problems and food and beverage management
- Knowledge of hotel operations including marketing plans, security and safety programs, personnel and labor relations, business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law and long-range planning
- Leadership skills to motivate and develop staff and ensure accomplishment of goals
- Ability to work effectively under time constraints and deadlines
- Effective verbal and written communication skills with ability to adapt communication style to different audiences
Job Duties
- Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing
- Manage human resources in the kitchen to attract, retain and motivate associates while providing a safe environment
- Plan and manage procurement, production, preparation and presentation of all food in a safe, sanitary, cost-effective manner
- Monitor and control maintenance and sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment meeting federal, state, corporate and franchise standards
- Develop, implement and manage the department's budget, continually analyze, forecast, monitor and control labor and food costs to meet or exceed budget objectives
- Develop and implement menus and back-up menus within corporate guidelines to improve revenues and profit margins while maintaining quality
- Execute and promote the Accident Prevention Program to minimize liabilities and related expenses
Job Location
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