Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $110,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Flexible spending account
Job Description
Highgate Hotels is a premier real estate investment and hospitality management company recognized for its substantial global presence, managing over $15 billion in assets across a portfolio of more than 400 hotels in North America, Europe, the Caribbean, and Latin America. With a distinguished 30-year history of innovation in the hospitality sector, Highgate has carved out a reputation for expertly navigating all phases of the property lifecycle, including planning, development, recapitalization, and disposition. This successful track record reflects Highgate's commitment to excellence and its ability to adapt to evolving market trends through the implementation of contemporary programming and digital expertise.... Show More
Job Requirements
- Culinary degree from an accredited institution
- Minimum 5 years of progressive culinary experience in a hotel or similar environment
- Proven supervisory experience
- Familiarity with union work environments preferred
- Knowledge of food and beverage preparation techniques
- Understanding of health and safety regulations
- Knowledge of liquor laws
- Willingness to work extended hours
- Ability to perform medium work involving lifting and moving objects
- Strong communication and interpersonal skills
- Ability to maintain a professional and friendly demeanor
- Capacity to multitask and prioritize
- Commitment to attending mandatory trainings and meetings
- Reliability and punctuality
- Strict adherence to company standards and policies
- Strong problem-solving abilities
- Ability to handle confidential information responsibly
- Flexibility to adapt to various tasks as needed
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
- Experience in a Union environment is a plus
- Knowledge of F&B preparation techniques
- Knowledge of health department rules and regulations
- Knowledge of liquor laws and regulations
- Ability to work long hours
- Medium work physical capacity
- Warm and friendly demeanor
- Effective verbal and written communication skills
- Ability to listen, understand and clarify concerns
- Ability to multitask and prioritize departmental functions
- Attentive, friendly and service-oriented manner
- Attendance at hotel required meetings and trainings
- Participation in M.O.D. coverage as required
- Regular attendance
- Maintain high standards of personal appearance and grooming
- Compliance with Highgate Hotel standards and regulations
- Problem-solving skills
- Ability to understand and evaluate complex information
- Ability to maintain confidentiality
- Flexibility to perform other duties as requested
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 SOP's in all outlets
- Ensure compliance with requisition procedures
- Conduct staff performance reviews in accordance with Highgate Hotel 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
- 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
Mid Level (3-7 years)
Job Location
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