Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $82,300.00 - $113,400.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k)
Employee Discounts
Training and Development
Career advancement opportunities
Job Description
Highgate Hotels is a leading real estate investment and hospitality management company recognized as an innovator in the hospitality industry. The company stands as a dominant player in major U.S. gateway cities such as New York, Boston, Miami, San Francisco, and Honolulu, with a growing presence in the Caribbean and Latin America. Highgate excels at providing comprehensive guidance through all stages of the property lifecycle, ranging from planning and development to recapitalization or disposition. With a dedication to quality and innovation, Highgate manages a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts. The company... Show More
Job Requirements
- 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
- 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 exerting up to 50 pounds of force occasionally
- effective communication skills
- ability to multitask and prioritize work
- maintain regular attendance
- maintain high standards of personal appearance
- comply with company standards and regulations
- ability to handle problems effectively
- maintain confidentiality
- perform additional duties as requested
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
- 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 exerting up to 50 pounds of force occasionally
- maintain warm and friendly demeanor at all times
- effective verbal and written communication skills
- ability to listen, understand and clarify concerns
- ability to multitask and prioritize departmental functions
- approach all encounters in a friendly and service-oriented manner
- attend all hotel required meetings and trainings
- participation in M.O.D. coverage
- maintain regular attendance
- maintain high standards of personal appearance and grooming
- comply with Highgate Hotel standards and regulations
- maximize productivity and assist in implementing solutions
- effectively handle problems including anticipation and resolution
- ability to understand and evaluate complex information
- maintain confidentiality of information
- perform other duties as requested by management
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 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 SOPs in all outlets
- ensure compliance with requisition procedures
- conduct staff performance reviews
- implement and monitor corporate promotions in outlets
- enforce all local health department sanitation laws
- work with Director of F&B to create and implement menus
- design and implement employee cafeteria rotating menu and oversee operations
- coordinate, supervise and direct the stewarding department
- compute daily food cost
- develop proper training and direction of departmental assistants
- 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 special menus and price structures
- participate in required M.O.D. program as scheduled
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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