Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,000.00 - $88,200.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee Discounts
Disability insurance
Job Description
Crestline Hotels & Resorts is a respected hospitality management company known for its commitment to providing exceptional guest experiences and superior service across its portfolio of hotels and resorts. With a focus on quality, innovation, and operational excellence, Crestline Hotels & Resorts continuously strives to elevate the standard of hospitality by incorporating best industry practices and maintaining a deeply motivated team of professionals. The company values diversity, inclusion, and equal opportunity, fostering a workplace environment where all employees can thrive and contribute to the company’s success. As an Equal Opportunity Employer and Affirmative Action Employer, Crestline Hotels & Resorts considers... Show More
Job Requirements
- Bachelor's degree or equivalent work experience
- Previous experience in hotel restaurants
- Management experience
- Experience with hotel restaurant systems such as MICROS
- Certification in Serve Safe, TIPS, or Care
- Excellent computer skills including Microsoft Office
- Strong leadership and communication skills
Job Qualifications
- Bachelor's degree or equivalent work experience
- Experience with hotel restaurant systems such as MICROS
- Certification in Serve Safe, TIPS, or Care
- Previous experience in hotel restaurants
- Management experience
- Excellent computer skills including Microsoft Office
- Strong leadership and communication skills
- Ability to develop and motivate culinary staff
- Knowledge of health and safety regulations
- Skills in budgeting and cost control
- Ability to manage multiple priorities effectively
Job Duties
- Create and execute innovative culinary strategies that will drive the hotel to exceed guest satisfaction and revenues
- Maintain a hands-on approach to all culinary operations
- Work collaboratively with all members of the food and beverage team in menu planning, development, and execution
- Ensure all kitchen and stewarding staff and management are properly trained to standards and able to carry out the operations of each department
- Work closely with department managers to develop them both personally and professionally
- Drive outlet revenues through strategic marketing, promotion and up selling efforts
- Calculate accurate, theoretical, and weighted food costs and coordinate with accounting
- Estimate production needs daily and weekly and communicate with key kitchen associates
- Schedule and receive food and beverage deliveries verifying product quality and quantity
- Ensure portion sizes, garnishing, presentation, and preparation of food exceed standards
- Monitor budgets, payroll records, and financial transactions to ensure expenditures are authorized and budgeted
- Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance
- Keep records required by government agencies regarding sanitation and food subsidies
- Establish standards for personnel performance and customer service
- Review work procedures and operational problems to improve service, performance, or safety
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance
- Record and analyze sales data to determine item popularity and profitability
- Arrange for equipment maintenance and repairs and coordinate services such as waste removal and pest control
- Train workers in food preparation, service, sanitation, and safety procedures
- Coordinate with Front Office for VIP lists and orders
- Coordinate with Catering, Conference Services and Banquet Departments for catering procedures and banquet event orders.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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