Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $78,600.00 - $108,200.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
Professional Development
Retirement Plan
Job Description
Highgate Hotels is a premier real estate investment and hospitality management company, renowned as an innovator in the hospitality industry. With a dominant presence in key U.S. gateway markets including New York, Boston, Miami, San Francisco, and Honolulu, Highgate is also rapidly expanding its footprint across Europe, Latin America, and the Caribbean. The company's extensive portfolio boasts an aggregate asset value exceeding 20 billion dollars and generates over 5 billion dollars in cumulative revenues annually. Highgate's expertise spans the entire hospitality property cycle, providing expert guidance from planning and development through recapitalization or disposition phases. Additionally, the company excels in... Show More
Job Requirements
- Culinary degree required
- Minimum 4 years progressive hotel or related experience
- Previous supervisory experience required
- Experience in high volume luxury hotels
- Experience working in a union environment
- Knowledge of food safety and sanitation laws
- Ability to work long hours and flexible schedules
- Strong leadership and communication skills
- Ability to manage food and labor costs
- Strong organizational and multitasking abilities
- Commitment to maintaining hospitality quality standards
- Must be able to lift and move up to 50 pounds
- Ability to maintain confidentiality
- Must attend all required trainings and meetings
- Must follow company policies and procedures
- Full-time availability
Job Qualifications
- A 2-year, 3-year or 4-year culinary degree
- At least 4 years of progressive experience in a hotel or a related field
- Previous supervisory 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
- Ability to exert medium work including lifting up to 50 pounds occasionally
- Maintain a 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
- Service-oriented attitude in guest and employee interactions
- Attendance at all required meetings and trainings
- Participation in M.O.D. coverage as required
- Compliance with Highgate Hotel Standards and schedules
- Maintain high standards of personal appearance and grooming
- Ability to maximize productivity and implement solutions
- Effective problem handling skills
- Ability to understand and evaluate complex information
- Maintain confidentiality
- Willingness to perform other duties as assigned 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 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
- Assist in 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 Executive Chef and the Director of F&B to create and implement menus
- Design and implement employee cafeteria rotating menu and oversee cafeteria operations
- Assist in coordinating, supervising and directing the Stewarding Department
- Assist in computing daily food cost
- Assist in 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
- Assist in the direction and training of all chefs to ensure adequate operation in all outlets
- Assist in creating 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, sanitation of the outlets, 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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