Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $81,000.00 - $111,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
bonus eligibility
Job Description
Marriott Irvine Spectrum, located at 7905 Irvine Center Drive, Irvine, California, is part of Marriott International's expansive hotel portfolio. Marriott International is a globally recognized hospitality leader featuring a diverse array of hotels and resorts designed to deliver exceptional experiences to their guests. The Irvine Spectrum hotel combines Marriott's renowned hospitality standards with modern amenities to provide both leisure and business travelers an extraordinary stay in the vibrant city of Irvine. Known for its prime location and excellent customer service, the Marriott Irvine Spectrum operates with the principle that a happy associate creates a happy guest. This philosophy is deeply... Show More
Job Requirements
- High school diploma or GED
- Minimum of 6 years experience in culinary, food and beverage, or related professional area
- OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- Minimum of 4 years experience in culinary, food and beverage, or related professional area
- Ability to lead and manage kitchen operations
- Strong knowledge of food handling and sanitation standards
- Excellent communication and interpersonal skills
- Ability to manage budget and control expenses
- Experience in staff development and mentoring
- Flexibility to work in a fast-paced, dynamic environment
Job Qualifications
- High school diploma or GED with 6 years experience in culinary or related field
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 4 years experience
- Proven leadership and team management skills
- Strong knowledge of food safety and sanitation standards
- Excellent interpersonal and communication skills
- Ability to develop and implement operational procedures
- Experience in budget management and cost control
- Skilled in menu development and quality control
- Customer service oriented with problem-solving abilities
- Experience in staff training and performance evaluations
Job Duties
- Provides direction for all day-to-day kitchen operations
- Performs duties in absence of employees or arranges suitable replacements
- Provides guidance and direction to subordinates including setting and monitoring performance standards
- Utilizes interpersonal and communication skills to lead, influence, and encourage staff
- Encourages and builds mutual trust, respect, and cooperation among team members
- Reviews staffing levels to meet guest service, operational needs, and financial objectives
- Develops and implements guidelines and control procedures for purchasing and receiving
- Establishes goals including performance, budget, and team goals
- Communicates safety procedures and ensures employee understanding
- Manages department controllable expenses including food cost and supplies
- Provides direction for menu development
- Monitors quality of raw and cooked food products
- Ensures compliance with food handling and sanitation standards
- Provides and supports exceptional customer service behaviors
- Manages day-to-day operations ensuring quality standards and customer expectations
- Interacts with guests to obtain feedback and handles complaints
- Coaches and mentors staff to improve knowledge and skills
- Administers performance appraisal and disciplinary processes for direct reports
- Collaborates with banquet and catering departments on training
- Analyzes information to solve problems and improve operations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in:
Nearby Cities
Jobs By Filter