Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $90,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
Training and Development
Paid holidays
Job Description
Highgate Hotels is a leading real estate investment and hospitality management company recognized for its innovation and dominance in major U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu. The company has a strong and rapidly growing presence in international regions including Europe, Latin America, and the Caribbean. With a global portfolio valued at more than $20 billion and generating over $5 billion in cumulative revenues, Highgate excels in managing hospitality properties through every phase of their life cycle — from planning and development to recapitalization and disposition. The company leverages proprietary revenue management tools that... Show More
Job Requirements
- a 2-year, 3-year or 4-year culinary degree
- progressive experience in hospitality or related field
- previous supervisor responsibility
- knowledge of food and beverage preparation techniques
- knowledge of local health and liquor laws
- ability to work long hours
- ability to perform medium physical work
- warm and friendly demeanor
- effective communication skills
- strong multitasking abilities
- commitment to service orientation
- attend all required meetings and trainings
- participate in manager on duty coverage
- maintain regular attendance
- comply with company standards
- maintain high standards of appearance
- comply with safety regulations
- ability to handle problems effectively
- maintain confidentiality
- perform other duties as assigned
Job Qualifications
- a 2-year, 3-year or 4-year culinary degree
- at least 4 years of progressive experience in a hotel or related field
- previous supervisor responsibility
- knowledge of food and beverage preparation techniques
- knowledge of health department rules and regulations
- knowledge of liquor laws and regulations
- ability to work long hours
- capability to perform medium work including lifting up to 50 pounds occasionally
- warm and friendly demeanor
- effective verbal and written communication skills
- ability to listen, understand and clarify concerns
- multitasking and prioritization skills
- attentive, friendly, courteous and service-oriented approach
- attendance at hotel required meetings and trainings
- participation in manager on duty coverage
- regular attendance compliance with company standards
- high standards of personal appearance and grooming
- compliance with company safety and operational standards
- productivity focus
- problem handling skills including anticipation and resolution
- ability to analyze complex information
- confidentiality maintenance
- willingness to perform additional duties as required
Job Duties
- work with other food and beverage managers and keep them informed of issues as they arise
- keep immediate supervisor fully informed of all problems or matters requiring 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 products and presentation
- assist in preparation of reports including wage progress, payroll, revenue, and employee schedules
- oversee daily kitchen operations and food production
- respond to guest complaints in a timely manner
- ensure compliance with standard operating procedures in all outlets
- ensure compliance with requisition procedures
- conduct staff performance reviews according to company standards
- implement and monitor corporate promotions in outlets
- enforce local health department sanitation laws
- work with executive chef and director of food and beverage to create and implement menus
- design and implement employee cafeteria rotating menu
- oversee cafeteria operations
- assist in coordinating and directing stewarding department
- assist in computing daily food cost
- train and direct departmental assistants to meet company standards
- understand daily forecasts and customer counts
- coordinate all par stock levels
- assess food portion size, visual appeal, taste and temperature
- assist in training all chefs to ensure operation in all outlets
- create menus for prospective clients
- review and approve weekly payroll
- check food purchases for proper ordering, quality and price
- oversee daily activities including food preparation, sanitation, inventories, and cost reports
- communicate maintenance issues to engineering
- assist catering sales on special menus and price structures
Job Location
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