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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $95,000.00 - $105,000.00
Work Schedule
Flexible
Benefits
Daily Pay
Telemedicine and virtual mental health care
Health Insurance
Life insurance
401k plan with company match
Paid parental leave
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
Discounts on event tickets, electronics, gym memberships and more
Job Description
Renaissance Reno Downtown Hotel & Spa, managed by Schulte Hospitality Group, is a premier hotel located in the heart of downtown Reno. The hotel offers modern accommodations, upscale amenities, and an environment that combines elegance with comfort to provide guests a memorable lodging experience. Schulte Hospitality Group, the managing organization, is renowned for its strong service culture and commitment to delivering outstanding hospitality services across its diverse portfolio. As a division of Schulte Companies, Schulte Hospitality Group operates over 200 locations across 38 states and three countries, including partnerships with major brands like Marriott, Hilton, IHG, and Hyatt, along with... Show More
Job Requirements
- Bachelor's degree preferred
- Minimum of three years of experience in a culinary leadership role
- Food safety certification preferred
- Ability to multitask
- Team player
- Ability to exceed guest expectations
Job Qualifications
- Bachelor's degree preferred
- Minimum of three years of experience in a culinary leadership role
- Food safety certification preferred
- Strong leadership and team management skills
- Ability to multitask and work in a fast-paced environment
- Excellent communication and interpersonal skills
- Demonstrated ability to exceed guest expectations
Job Duties
- Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments
- Manage associates and managers in the kitchen to attract, retain and motivate employees while providing a safe environment
- Hire, train, develop, empower, coach and counsel staff
- Conduct performance and salary reviews, resolve problems, provide communication and discipline when appropriate
- Plan and manage procurement, production, preparation and presentation of all food in a safe, sanitary, cost-effective manner
- Monitor and control maintenance and sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment and compliance with federal, state, corporate and franchise standards and regulations
- Develop, recommend, implement and manage the department budget
- Analyze, forecast, monitor and control labor and food costs to meet or exceed management and budget objectives
- Develop and implement menus and backup plans within corporate guidelines to improve revenues and profit margins while maintaining quality
- Execute and promote the Accident Prevention Program to minimize liabilities and expenses
- Perform various other duties as assigned to meet business objectives
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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