Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $85,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Meal Allowances
Job Description
Viceroy Hotels & Resorts is a renowned leader in modern luxury hospitality, recognized for offering travelers authentic lifestyle experiences marked by provocative design and intuitive service. The brand operates in sought-after locations worldwide, inspiring guests with a unique vibe-led hospitality approach underpinned by their promise, "Remember to Live," which emphasizes creating lifelong memories for every guest. The company's success is fueled by the diversity, creativity, and innovation of its extraordinary team, fostering an inspiring and dynamic work environment. Viceroy Hotels & Resorts takes pride in setting high standards within the hospitality industry by consistently blending exceptional service with creative excellence.Show More
Job Requirements
- A 2-year, 3-year or 4-year culinary degree
- At least 5 years of progressive experience in the hotel or related field
- Previous supervisor responsibility
- Knowledge of food and beverage preparation techniques
- Knowledge of health department rules and regulations
- Knowledge of liquor laws and regulations
- Ability to work long hours
- Ability to perform medium work including lifting up to 50 pounds
- Effective communication skills
- Ability to multitask and prioritize
- Maintain a warm and friendly demeanor
- Attend required meetings and trainings
- Participate in management on duty program
- Maintain regular attendance
- High standards of personal appearance and grooming
- Compliance with hotel standards and safety regulations
- Problem-solving ability
- Ability to maintain confidentiality
Job Qualifications
- A 2-year, 3-year or 4-year culinary degree with at least 5 years of progressive experience in a hotel or related field
- Previous supervisor responsibility
- Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
- Ability to work long hours
- Ability to handle medium work including exerting up to 50 pounds of force occasionally
- Maintain a warm and friendly demeanor
- Effective verbal and written communication skills with all levels of employees and guests
- Ability to listen, understand and clarify concerns from employees and guests
- Ability to multitask and prioritize departmental functions
- Service-oriented and courteous approach in all encounters
- Attendance at all hotel required meetings and trainings
- Participation in M.O.D. coverage
- Consistent regular attendance meeting hotel scheduling needs
- High standards of personal appearance and grooming
- Compliance with hotel standards and regulations for safe and efficient operations
- Proactive problem identification and solution implementation
- Ability to manage complex information and maintain confidentiality
- Willingness to perform additional 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 aspects of daily operation 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 hotel standards
- Understand, implement and monitor corporate promotions in outlets
- 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 proper training and direction of departmental assistants in compliance with company standards
- 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 preparation for all food items, receiving daily inventories, log-on report and food cost report
- Communicate to Engineering any physical maintenance problems
- Assist catering sales on all special menus and price structures
- Participate in required M.O.D. program as scheduled
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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