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
Career advancement opportunities
Job Description
St. Regis Hotels & Resorts is a renowned luxury hotel brand known for its timeless glamour and vanguard spirit. With a presence of more than 50 luxury hotels and resorts in prime locations worldwide, St. Regis is synonymous with exceptional luxury and impeccable service. The brand originated with the opening of The St. Regis Hotel in New York by John Jacob Astor IV in the early 20th century and has since maintained its commitment to bespoke, anticipatory service characterized by classic sophistication paired with modern sensibility. The signature Butler Service exemplifies the personalized, attentive care that guests receive. St. Regis... Show More
Job Requirements
- High school diploma or GED
- 6 years experience in culinary, food and beverage, or related professional area
- or 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years experience in culinary, food and beverage, or related professional area
- strong leadership skills
- excellent communication abilities
- knowledge of food safety regulations
- ability to manage multiple teams and operations
- budgeting and cost control experience
- commitment to customer service excellence
- culinary training and certification preferred
Job Qualifications
- High school diploma or GED
- 6 years experience in culinary, food and beverage, or related professional area
- or 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years experience in culinary, food and beverage, or related professional area
- strong leadership and communication skills
- knowledge of food safety and sanitation standards
- ability to manage multiple kitchen areas and teams
- experience with budget and cost control
- excellent customer service orientation
- proficiency in menu development and food presentation
- ability to train and mentor staff
Job Duties
- Provides direction for all day-to-day operations
- understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement
- provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- utilizes interpersonal and communication skills to lead, influence, and encourage others
- encourages and builds mutual trust, respect, and cooperation among team members
- supervises and coordinates activities of cooks and workers engaged in food preparation
- develops and implements guidelines and control procedures for purchasing and receiving
- establishes goals including performance, budget, and team goals
- manages department controllable expenses
- monitors the quality of raw and cooked food products
- ensures compliance with food handling and sanitation standards
- provides and supports service behaviors for customer satisfaction
- manages day-to-day operations ensuring quality and standards
- interacts with guests to obtain feedback on product quality and service levels
- responds to and handles guest problems and complaints
- trains kitchen associates on fundamentals of good cooking and plate presentations
- administers performance appraisal process for direct reports
- manages employee progressive discipline procedures
- provides information and solves problems through analysis and evaluation
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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