Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $144,000.00 - $203,700.00
Work Schedule
Standard Hours
Benefits
Relocation assistance
bonus eligible
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Job Description
The St. Regis Bal Harbour Resort, located at 9703 Collins Ave, Bal Harbour, Florida, is a prestigious luxury hotel renowned for its commitment to delivering exquisite guest experiences. Part of the renowned St. Regis Hotels & Resorts brand under Marriott International, the resort exemplifies a perfect blend of timeless glamour and modern sophistication. The St. Regis brand has been a leader in the luxury hospitality industry since its inception in the early twentieth century by John Jacob Astor IV. The essence of its service philosophy revolves around bespoke and anticipatory service, including the brand’s signature Butler Service, aimed at ensuring... Show More
Job Requirements
- High school diploma or GED
- Six years experience in culinary or food and beverage or related professional area
- Or two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management or related major
- Four years experience in culinary or food and beverage or related professional area
- Strong leadership and communication skills
- Ability to manage multiple food preparation areas
- Knowledge of food safety, sanitation, and purchasing procedures
- Experience with budgeting and cost control
- Ability to train and mentor kitchen staff
- Exceptional customer service skills
Job Qualifications
- High school diploma or GED with six years of culinary or food and beverage experience
- Or two-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with four years of experience
- Proven leadership and management skills in a culinary setting
- Strong interpersonal and communication skills
- Knowledge of food safety and sanitation standards
- Ability to develop and implement budgets and control costs
- Experience in menu development and food presentation
- Skilled in training and mentoring staff
- Ability to deliver outstanding guest service and handle complaints effectively
- Proficiency in coordinating with multiple food service outlets
Job Duties
- Lead kitchen management team
- Provide direction for all day-to-day operations
- Guide and develop kitchen staff including training and performance monitoring
- Ensure kitchen sanitation and food safety standards
- Oversee food preparation areas including banquets, room service, restaurants, bar/lounge and employee cafeteria
- Develop and implement purchasing and receiving guidelines
- Manage department controllable expenses including food cost and supplies
- Monitor food quality, presentation, and compliance with food handling standards
- Provide exceptional customer service and handle guest feedback and complaints
- Administer human resource activities including coaching, mentoring, performance appraisals, and discipline
- Collaborate with banquet and catering departments on menu and food knowledge
- Maintain open communication and address employee concerns
- Prepare and cook foods as needed
- Promote a positive work environment based on mutual respect and cooperation
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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