Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $68,600.00 - $94,500.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Flexible spending account
Life insurance
Disability insurance
401k Retirement Plan
Paid Time Off
Holiday pay
career training
Tuition Reimbursement
Bereavement leave
Employee assistance program
Jury duty leave
Employee Discounts
Employee Referral Bonus
free meal
Job Description
Mainsail is a hospitality company that operates within the hotel industry, renowned for its commitment to delivering exceptional guest experiences and fostering a dynamic team environment. As a respected name in the hotel sector, Mainsail focuses on creating meaningful and memorable experiences not only for guests but also for its dedicated team members and the wider community. The company stands out for its blend of professionalism and fun, cultivating a workplace culture where employees take their work seriously while maintaining a lighthearted and energetic atmosphere. This balance ensures a supportive and enjoyable work environment that attracts passionate hospitality professionals.
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Job Requirements
- Minimum 3-year experience in a hotel environment
- At least 1 year experience as an Executive Chef
- Leadership skills for staff training, motivation, and development
- Ability to work effectively under time constraints and meet deadlines
- Experience in analyzing P and L statements
- Excellent written and verbal communication skills
- Proven food inventory and cost control experience
- Creativity in menu development
- Experience in interviewing, hiring, and training staff
- Knowledge of opening hotel restaurant and food and beverage outlets
- Minimum 3 years progressive management experience
Job Qualifications
- Minimum 3 years experience in a hotel setting
- At least 1 year experience as an Executive Chef
- Proven 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 for producing unique and impactful menus
- Experience interviewing, hiring, and training salaried and hourly staff
- Knowledge on opening hotel restaurants 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, sanitation and safety standards
- Oversee, implement, and roll out all kitchen operations including new recipes, menu writing and design, meal presentation, and new-employee training
- Oversee efficient distribution of supplies and equipment to all food and beverage outlets
- Promote and maintain interdepartmental communications and collaborate with all hotel departments
- Efficiently manage banquets and events in coordination with banquet team
- Assist in inventory management and ongoing maintenance of hotel operating equipment and assets
- Conduct monthly food inventory for all food and beverage outlets
- Maintain accurate, controllable checkbook for expenditures
- Develop budgetary goals with superior and monitor for results
- Attend BEO, culinary, and hotel department meetings
- Perform other necessary duties as reasonably required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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