Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $79,000.00 - $108,800.00
Work Schedule
Flexible
Benefits
Group insurance
Medical insurance
Dental Insurance
Vision Insurance
Company-paid Life Insurance
Paid Time Off
Company-matched 401(k) plan
short term disability
long term disability
accident insurance
Life insurance
critical illness insurance
Flexible spending account
Employee assistance program
leadership development program
hotel benefits
Daily Pay
Job Description
InnVentures is a dynamic hospitality management company driven by an innovative and entrepreneurial spirit with a track record of delivering winning results. Established over 40 years ago, InnVentures operates more than 75 hotels across 20 plus states, catering to some of the nation's largest Real Estate Investment Trusts (REITs) as well as private real estate owners. Their portfolio also includes a substantial number of individual and family-owned hotels. Their longevity and success in the industry are attributed to their proven methods of management, development, and revenue maximization, making them a trusted operator of major hotel brands. InnVentures prides itself on... 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
- knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
- willingness to work long hours
- ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly
- maintain a warm and friendly demeanor at all times
- effective verbal and written communication with employees and guests
- ability to listen, understand and clarify concerns
- multitasking and prioritization skills
- attentive, friendly, courteous and service-oriented approach
- attendance at required meetings and trainings
- participation in M.O.D. coverage as required
- maintain high standards of personal appearance and grooming including wearing nametags
- comply with InnVentures standards and regulations
- maximize productivity and assist in problem-solving
- effective handling of problems including anticipating and preventing issues
- ability to understand and evaluate complex information
- maintain confidentiality
- perform other duties as requested 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, health department rules and regulations, liquor laws and regulations
- effective verbal and written communication skills
- ability to multitask and prioritize departmental functions
- ability to maintain confidentiality
- problem-solving skills
- ability to understand and evaluate complex information and data
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 his/her 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 the 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 InnVentures 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 proper training and direction of departmental assistants in compliance with company 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 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
Expert Level (7+ years)
Job Location
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