Job Overview
Employment Type
Temporary
Hourly
Internship
Consulting
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $79,000.00 - $108,800.00
Work Schedule
Rotating Shifts
Standard Hours
Flexible
On-call
Day Shifts
Weekend Shifts
Fixed Shifts
Split Shifts
Night Shifts
Benefits
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
Flexible spending account
hotel benefits
Employee assistance program
leadership development program
Daily Pay
Job Description
InnVentures is a leader in the hospitality management industry, driven by an innovative and entrepreneurial spirit. Established over 40 years ago, InnVentures has built a strong reputation for executing effective hotel management, development, and revenue maximization strategies. The company currently operates more than 75 hotels across 20 states, serving some of the nation’s largest real estate investment trusts (REITs), private real estate owners, as well as a broad portfolio of individual and family-owned hotels. This extensive experience has established InnVentures as a trusted operator of major hotel brands with a clear commitment to quality, efficiency, and guest satisfaction.
InnVentures ... Show More
InnVentures ... Show More
Job Requirements
- Must have a 2-year, 3-year or 4-year culinary degree
- minimum 5 years of progressive hotel or related experience
- prior supervisory experience required
- knowledge of food and beverage preparation techniques
- understanding of health department and liquor laws
- availability for long working hours
- ability to perform medium work involving lifting up to 50 pounds occasionally
- strong communication skills
- ability to multitask and prioritize
- maintain friendly and service-oriented demeanor
- attend required meetings and trainings
- comply with company regulations
- effective problem-solving skills
- ability to maintain confidentiality
- perform additional duties as assigned
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 liquor laws
- ability to work long hours
- ability to exert medium work force
- maintain warm and friendly demeanor
- effective verbal and written communication skills
- effective listening and problem-solving skills
- ability to multitask and prioritize
- attend hotel meetings and trainings
- participate in M.O.D. coverage
- maintain high standards of personal appearance and grooming
- comply with InnVentures standards and regulations
- maximize productivity and implement solutions
- handle and solve problems effectively
- understand complex information
- maintain confidentiality
- perform other duties as required
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, and 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
- understand, implement and monitor corporate promotions
- enforce local health department sanitation laws
- work with Director of F&B to create and implement menus
- design and implement employee cafeteria rotating menu and oversee operations
- coordinate, supervise and direct the Stewarding Department
- compute daily food cost
- develop proper training and direction of departmental assistants
- understand daily forecasts and customer counts
- coordinate all par stock levels
- assess food portion size, visual appeal, taste and temperature
- direct and train all chefs
- create menus for prospective clients
- review and approve weekly payroll
- check food purchases for proper ordering, quality and price
- oversee daily activities such as food preparation, receiving inventories, log-on and cost reports
- communicate maintenance problems to Engineering
- assist catering sales on special menus and pricing
- participate in required M.O.D. program as scheduled
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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