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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability
long-term disability
401K options
Tuition Assistance
discounted room rates
Training and Development
Career advancement opportunities
Job Description
Concord Hospitality Enterprises is a prominent and widely respected hospitality company known for its commitment to quality, integrity, community, profitability, and fun. As a leader in hotel management, Concord emphasizes delivering exceptional customer service and quality accommodations across various markets. Their "Associate First" culture inspires and supports personal and professional development, fostering a supportive and dynamic work environment for their employees. The company prioritizes work-life balance, values diversity, and aims to hire the best associates in the industry. At Concord, employees are recognized for their dedication, hard work, and commitment to excellence, making it a great place to grow a... Show More
Job Requirements
- High school diploma or GED
- 6 years of experience in the culinary, food and beverage, or related professional area
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years’ experience in the culinary, food and beverage, or related professional area
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Ability to create marketing strategies and promotional menu items with Chef to increase business volumes
- Must have a positive attitude at all times and serve as a leader on the hotel’s Leadership Group
Job Qualifications
- High school diploma or GED
- 6 years of experience in the culinary, food and beverage, or related professional area
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years’ experience in the culinary, food and beverage, or related professional area
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Ability to create marketing strategies and promotional menu items with Chef to increase business volumes
- Must have a positive attitude at all times and serve as a leader on the hotel’s Leadership Group
Job Duties
- Responsible for the development and enhancement of the food product that is presented to guests
- Make changes that respond to the marketplace and to guests’ needs
- Recommend changes to the food product
- Use market research to develop new products and menu concepts
- Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
- Work in support of team goals and measure effectiveness through the food and beverage profit and service performance of the hotel
- Ensure all goals are geared toward exceeding guest’s expectations
- Participate in long range planning
- Responsible for the selection, training, and development of the personnel within the department
- Plan, assign and direct work
- Appraise performance
- Reward and discipline employees
- Address complaints and resolve problems
- Oversee departmental matters as they relate to federal, state and local employment and civil rights laws
- Review staffing levels to ensure guest service, operational needs and financial objectives are met
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Demonstrate new cooking techniques and equipment to staff
- Develop and implement guidelines and control procedures for purchasing and receiving areas
- Establish goals including performance goals, budget goals, team goals
- Communicate importance of safety procedures and ensure employee understanding of safety codes
- Manage department controllable expenses including food cost, supplies, uniforms, and equipment
- Work closely with vendors to obtain the highest quality offerings at the most reasonable price
- Provide direction for menu development
- Determine how food should be presented and create decorative food displays
- Recognize superior quality products, presentations, and flavor
- Improve service by communicating and assisting individuals
- Interact with guests to obtain feedback on product quality and service levels
- Empower employees to provide excellent customer service
- Control elements that determine profit and loss
- Responsible for all major kitchen/restaurant operating expenses
- Set margins and manage the business against projections
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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