Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $77,900.00 - $107,300.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
wellness programs
Job Description
Highgate Hotels is a premier real estate investment and hospitality management company that commands an impressive portfolio exceeding $15 billion in assets under management. With a rich history spanning over 30 years, Highgate has established itself as a pioneering force in the hospitality industry, expertly managing a diverse collection of more than 400 hotels across North America, Europe, the Caribbean, and Latin America. The company distinguishes itself by providing comprehensive expertise that spans the entire property lifecycle—from initial planning and development to recapitalization and disposition. Highgate Hotels excels in developing a wide array of bespoke lifestyle hotel brands, legacy brands,... Show More
Job Requirements
- Culinary degree or equivalent experience
- Minimum 5 years of progressive hotel culinary experience
- Previous supervisory experience required
- Knowledge of food and beverage preparation and sanitation standards
- Ability to comply with health and safety regulations
- Capacity to work long hours and physically demanding tasks
- Strong communication and interpersonal skills
- Ability to manage multiple priorities and meet deadlines
- Maintain professional appearance and grooming standards
- Commitment to hospitality excellence and guest satisfaction
- Flexible availability for scheduling
- Must be able to maintain confidentiality
Job Qualifications
- A 2-year, 3-year or 4-year culinary degree
- At least 5-10 years of progressive experience in a hotel or related field
- Previous supervisor responsibility
- Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
- Ability to work long hours as needed
- Medium physical work capacity with ability to exert up to 50 pounds of force occasionally and/or 20 pounds of force frequently or constantly
- Maintain a warm and friendly demeanor
- Effective verbal and written communication skills with all levels of employees and guests
- Ability to listen, understand, and clarify concerns of employees and guests
- Strong multitasking and prioritization skills to meet deadlines
- Attentive, friendly, courteous, and service-oriented approach
- Attendance at all required meetings and trainings
- Participate in M.O.D. coverage
- Maintain regular attendance
- High standards of personal appearance and grooming including wearing nametags
- Compliance with Highgate Hotel standards and regulations
- Problem-solving skills including anticipation, prevention, identification, and resolution
- Ability to interpret complex information from various sources
- Maintain confidentiality of information
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 of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
- 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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