Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,400.00 - $94,200.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Paid Time Off
Employee assistance program
Parental leave
401k plan
Employee Stock Purchase Program
Job Description
Embassy Suites by Hilton Miami Airport is a premier hotel located just a half mile from Miami International Airport and less than 10 minutes from downtown Miami. This elegant property features 318 well-appointed rooms and offers 12,000 square feet of meeting space, making it an ideal location for both business and leisure travelers. Guests can enjoy a variety of onsite amenities including a complimentary cooked-to-order breakfast, evening reception, in-suite dining, and Grill 305, which showcases some of the finest steaks alongside casual Miami dining options. The hotel's commitment to providing an unmatched guest experience is matched by its inviting atmosphere... Show More
Job Requirements
- At least 4 years of supervisory or management experience in culinary or food and beverage
- Knowledge of food and beverage operations and controls
- Strong budget management skills
- Ability to lead and develop large teams
- Familiarity with local, state and federal safety and health regulations
- Excellent communication and interpersonal skills
- Ability to work in a fast-paced, dynamic environment
- Commitment to maintaining high quality and service standards
Job Qualifications
- Culinary degree or equivalent experience
- Proven experience as a chef in hotel or high-volume restaurant settings
- Demonstrated leadership and team management abilities
- Experience in menu development and food cost control
- Proficient in modern kitchen equipment and technology
- Knowledge of beverage programs and pairing
- Strong problem-solving and decision-making skills
- Ability to foster a positive work environment and continuous improvement
Job Duties
- Plan and direct the functions of administration and planning of the Food & Beverage Department to meet the daily needs of the operation
- Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments such as restaurants, kitchens, stewards, etc., including monitoring and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve profitable results
- Participate and assist with Executive Sous Chef and Restaurant Managers in the creation and merchandising of attractive menus to attract a predetermined customer market
- establishing and achieving predetermined profit objectives
- setting desired standards of quality food, service, cleanliness, merchandising and promotions with the goal to maximize food and beverage department profitability
- Implement effective controls of food, beverage and labor costs among all sub departments and monitor the food and beverage budget to ensure efficient operation and ensuring expenditures stay within budget limitations, including achieving budgeted revenue, labor costs and operational expenses
- Regularly review and evaluate the degree of guest satisfaction of the individual outlets, to recommend new operating and marketing policies whenever a change in demand occurs, guest dissatisfaction is apparent, or a change in the competitive environment require such changes
- investigate and resolve food quality and service complaints
- Develop, along with assistance from department heads the necessary operating tools and incidentals to modern management principles such as budgeting, forecasting, purchase specifications, recipes, menu abstracts, food production controls, job descriptions, etc.
- Insure compliance with all Hilton Hotels Corporation policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations
- Oversee hiring, training, supervision, development, discipline and counseling of all culinary and restaurant team members, according to Hilton policies and procedures
- Monitor team performance, product quality and production flow while fostering continuous improvement where necessary
- Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements
- enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in coolers and freezers
- Special projects and assignments for continuous improvement
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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