Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $68,600.00 - $94,500.00
Work Schedule
Flexible
Benefits
Medical
Dental
Vision
HSA
Flexible spending account
basic life insurance
Disability plan
401k Retirement Plan
Paid Time Off
Holiday pay
career training
development opportunities
Tuition Reimbursement
Bereavement leave
Employee assistance program
jury duty
Employee Discounts
Employee Referral Bonus
free meal
Job Description
Mainsail is a reputable and dynamic hospitality company known for its commitment to providing exceptional guest experiences through its diverse food and beverage outlets. With a strong emphasis on community values, innovation, and employee development, Mainsail has established itself as a leader in the hotel and resort industry. As an equal opportunity employer, Mainsail fosters a culture of inclusivity and diversity, ensuring a respectful and supportive work environment for all team members. The company offers a robust benefits package that includes medical, dental, and vision insurance, as well as career training and development opportunities, making it an attractive employer for... Show More
Job Requirements
- Minimum 3-year experience in a hotel with 1 year as executive chef
- leadership skills to train, motivate, and develop staff
- ability to work under time constraints and deadlines
- previous experience analyzing profit and loss statements
- excellent communication skills, both written and verbal
- proven experience in food inventory and food cost control
- strong creativity to produce unique and impactful menus
- experience interviewing, hiring, and training salaried managers and hourly staff
- insight and knowledge on opening a hotel restaurant and various food and beverage outlets
- minimum 3 years progressive management experience
Job Qualifications
- Minimum 3-year experience in a hotel with at least 1 year as an executive chef
- leadership skills to train, motivate, and develop staff
- ability to work effectively under time constraints and deadlines
- experience analyzing profit and loss statements
- excellent communication skills both written and verbal
- proven experience in food inventory and food cost control
- strong creativity to produce unique and impactful menus
- experience in interviewing, hiring, and training salaried managers and hourly staff
- insight and knowledge on opening a hotel restaurant and various food and beverage outlets
- minimum 3 years progressive management experience
Job Duties
- Manage daily operations of all food and beverage outlets
- comply with company policies including financial performance, food and labor cost control, guest satisfaction, personal development, procurement, community relations, equipment standards, and sanitation and safety standards
- oversee, implement, and roll out kitchen operations including new recipes, menu writing and design, meal presentation, and new employee training
- oversee the efficient distribution of all supplies and equipment to food and beverage outlets
- promote and maintain interdepartmental communications and collaborate with all hotel departments
- efficiently manage banquets and events in coordination with the banquet team
- assist in inventory management and maintenance of hotel operating equipment and assets
- conduct monthly food inventory for all food and beverage outlets
- maintain accurate controllable checkbook controls for expenditures
- develop budgetary goals with superiors and monitor results
- attend BEO, culinary, and hotel department meetings as appropriate
- perform other duties as reasonably required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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