Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $110,000.00 - $115,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
retirement savings plan
Employee assistance program
Career development opportunities
Employee Discounts
Job Description
Highgate Hotels is a premier real estate investment and hospitality management company known for its innovative approach within the hospitality industry. The company holds a dominant position in key U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu, alongside a rapidly expanding footprint in international locations including Europe, Latin America, and the Caribbean. With a comprehensive portfolio of global properties valued at over $20 billion and generating more than $5 billion in cumulative revenues, Highgate Hotels excels in providing superior guidance throughout the hospitality property lifecycle. This includes everything from planning and development to recapitalization or... Show More
Job Requirements
- A 2-year, 3-year or 4-year culinary degree
- At least 5 years of progressive experience in a hotel or related field
- Previous supervisor responsibility required
- Knowledge of food and beverage preparation techniques
- Knowledge of health department rules and regulations
- Knowledge of liquor laws and regulations
- Willing to work long hours sometimes
- Ability to exert medium physical work lifting up to 50 pounds occasionally
- Strong communication skills both verbal and written
- Ability to multitask and prioritize
- Must maintain a warm, friendly demeanor
- Maintain attendance and grooming standards
- Comply with company policies for safe and efficient operations
- Problem-solving skills
- Confidentiality in handling information
- Ability to perform requested duties by management
Job Qualifications
- A 2-year, 3-year or 4-year culinary degree
- At least 5 years of progressive experience in a hotel or related field
- Previous supervisor responsibility
- Knowledge of F&B preparation techniques
- Knowledge of health department rules and regulations
- Knowledge of liquor laws and regulations
- Ability to work long hours sometimes
- Ability to exert medium physical work including lifting up to 50 pounds occasionally
- Maintain a warm and friendly demeanor at all times
- Effective verbal and written communication skills with all levels of employees and guests
- Ability to listen, understand, and clarify concerns raised by employees and guests
- Ability to multitask and prioritize departmental functions
- Approach all encounters in an attentive, friendly, courteous and service-oriented manner
- Attend all required meetings and trainings
- Participate in M.O.D. coverage as required
- Maintain regular attendance as required by scheduling
- Maintain high standards of personal appearance and grooming including wearing nametags
- Comply with company standards to encourage safe and efficient operations
- Ability to identify problems and implement solutions
- Effective problem handling skills including anticipating, preventing, identifying and solving problems
- Ability to understand and evaluate complex information to meet objectives
- Ability to maintain confidentiality of information
- Perform other duties as requested by management
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 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 daily operations of the kitchen and food production areas
- Respond to guest complaints in a timely manner
- Ensure compliance with SOPs in all outlets
- Ensure compliance with requisition procedures
- Conduct staff performance reviews in accordance with company 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 Director of F&B to create and implement menus
- Design and implement employee cafeteria rotating menu and oversee cafeteria operations
- Coordinate, supervise and direct the Stewarding Department
- Compute daily food cost
- Develop training and direction for departmental assistants in compliance with standards of quality, specifications, portion control, recipes, employee relations, sanitation
- Understand daily forecasts and customer counts
- Coordinate all par stock levels
- Assess food portion size, visual appeal, taste, and temperature of items served
- Direct and train all chefs to ensure adequate operation in all outlets
- Create menus for prospective clients
- Review and approve weekly payroll
- Check food purchases for proper ordering, quality and price structure
- Oversee daily activities such as food preparation, receiving daily inventories, log-on and food cost reports
- Communicate with Engineering about maintenance problems
- Assist catering sales on special menus and price structures
- Participate in required M.O.D. program as scheduled
Job Location
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