Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $165,000.00 - $180,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Performance bonus
Retirement Plan
Employee Discounts
Professional development opportunities
Job Description
Sheraton San Diego Resort is a premier hotel known for its exceptional hospitality and vibrant culinary offerings, catering to both leisure and business travelers. As a distinguished hotel within the Sheraton brand, it prides itself on delivering top-notch guest experiences through outstanding service and quality. The resort offers a variety of amenities, including stylish guest rooms, meeting spaces, recreational activities, and dining venues that meet the expectations of a diverse clientele. The resort embodies the Sheraton commitment to excellence, emphasizing innovation, guest satisfaction, and a supportive team environment. Known for its welcoming atmosphere and dynamic team culture, Sheraton San Diego... Show More
Job Requirements
- Bachelor's degree in Culinary Arts, Hospitality Management or related field preferred
- minimum of 5 years experience in executive culinary management within large-scale hotels or resorts
- valid Food Handler Certification as per California Health and Safety Code
- demonstrated ability to lead and motivate large culinary teams
- proficiency in developing and controlling budgets
- strong understanding of food safety regulations and quality standards
- excellent communication and interpersonal skills
- ability to work flexible hours including holidays, nights and weekends
- experience with inventory management and cost control
- proven track record of achieving financial and service goals
Job Qualifications
- Proven experience leading large-scale hotel or resort operations
- proven experience leading high performing teams and operations
- extensive financial literacy and experience managing operational financials
- enthusiasm, creativity and a progressive approach to business development
- strong organizational, leadership and project management skills
- astute, pragmatic business professional
- business-fluent and purposeful
- must have Food Handler Certification as required by the California Health and Safety Code
Job Duties
- Inspires and builds a strong culinary culture, running pre-shift meetings and ensuring team cohesion
- creates menus and food presentations
- develops results-oriented associates through effective training, evaluation, motivation, coaching and counseling in accordance with brand standards
- leads the culinary effort to achieve and exceed guest service standards by constantly seeking opportunities to improve products and services
- produces methods of production of culinary items for a la carte and banquet functions
- monitors food outlets and food displays for creativity, quality cleanliness and food safety
- oversees all outlets and banquet food display merchandising including prop use and buffet decoration
- responsible for the financial performance of the department
- prepares and controls the hotel budget for the department
- monitors departmental, payroll and supply expenses in accordance with budgetary goals
- maintains efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel
- facilitates departmental training modules
- continually monitors, evaluates, and revises training content to reflect changes in the process
- informs and/or updates the executives, peers and subordinates on relevant information in a timely manner
- controls labor costs with effective scheduling and cross training
- achieves budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control
- partners with food and beverage, sales and event teams to ensure guest and client culinary expectations are met or exceeded
- maintains all kitchen inventory
- assists in the achievement of departmental objectives and goals
- reviews food sales for accuracy daily
- solicits employee feedback, utilizes an open door policy, and reviews employee satisfaction results to identify and address employee problems or concerns
- expedites peak meal periods by maintaining a hands on approach
- rewards, disciplines and documents associate performance and provides timely counseling
- properly manages all administrative work with regard to interviewing, hiring, performance appraisals and terminations of staff
- prepares and posts weekly schedules in accordance to business needs and staff availability
- administers the performance appraisal process for direct report managers
- encourages and builds mutual trust, respect, and cooperation among associates
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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