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) Plan
Job Description
The Hyatt Regency on the Hudson is a distinguished hotel located in the vibrant downtown area of Jersey City, sitting beautifully on a pier with breathtaking views of the New York City skyline. As one of the oldest hotels in the region, the Hyatt Regency on the Hudson carries a rich history filled with memorable guest experiences and stories. Nestled in Jersey City’s bustling business district, the hotel not only serves a diverse local residential community but also caters to the needs of numerous businesses in the area. Its prime location offers convenient access to local transportation, including the Hudson... Show More
Job Requirements
- Post-high school education
- Culinary education preferred
- Five or more years in a related culinary management position
- Experience in hotel kitchen operations preferred
- Experience in a unionized work environment strongly preferred
- Knowledge of food safety and sanitation regulations
- Strong leadership and communication skills
- Ability to manage budgets and control costs
- Ability to mentor and develop a team
- Commitment to maintaining a safe work environment
- Willingness to comply with attendance and work schedule requirements
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
- 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, marketing plans, security and safety programs, personnel and labor relations, business plan preparation, 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 adaptability for 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
- Interview, hire, train, develop, empower, coach and counsel staff
- Conduct performance and salary reviews
- Resolve problems
- Provide open communication vehicles
- Discipline and terminate as appropriate
- Plan and manage the procurement, production, preparation and presentation of all food in a safe, sanitary, cost-effective manner
- Monitor and control the 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 objectives
- Develop and implement menus and back-up plans 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
- Comply with attendance rules and be available to work regularly
- Perform any other job-related duties as assigned
Job Location
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