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
bonus eligibility
Paid holidays
Job Description
Marriott International is one of the most prestigious names in the global hospitality industry, renowned for its commitment to delivering exceptional guest experiences and fostering a culture of inclusivity and opportunity. The St. Regis Washington D.C., a prominent luxury hotel under the St. Regis Hotels & Resorts brand, is located at 923 16th and K St NW, Washington, District of Columbia. This distinguished property combines timeless glamour with a modern spirit, emphasizing bespoke service and attention to detail. The St. Regis brand has a rich heritage that dates back to the debut of the original St. Regis hotel in New... 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 an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years experience in culinary, food and beverage, or related professional area
- demonstrated leadership and management skills
- ability to work full time
- legal authorization to work in the United States
- compliance with food safety and sanitation regulations
Job Qualifications
- High school diploma or GED with 6 years of experience in culinary or related field
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 4 years of experience
- demonstrated leadership skills
- strong interpersonal and communication skills
- proficiency in culinary techniques and kitchen operations
- knowledge of food safety and sanitation standards
- experience managing budgets and controlling costs
- ability to manage and develop staff
- commitment to exceptional customer service
- problem-solving and decision-making abilities
Job Duties
- Provides direction for all day-to-day operations
- understands employee positions well enough to perform duties in employees' absence or determine appropriate replacements
- provides guidance and direction to subordinates including setting performance standards and monitoring performance
- leads by example demonstrating honesty and integrity
- encourages and builds mutual trust, respect, and cooperation among team members
- establishes and maintains open, collaborative relationships with employees
- solicits employee feedback and addresses concerns
- supervises and coordinates activities of cooks and workers engaged in food preparation
- demonstrates new cooking techniques and equipment to staff
- develops and implements guidelines and control procedures for purchasing and receiving areas
- establishes goals including performance, budget, and team goals
- manages department controllable expenses including food cost and supplies
- participates in budgeting process
- knows and implements brand safety standards
- provides direction for menu development
- monitors quality of raw and cooked food products
- determines food presentation and creates decorative displays
- ensures compliance with food handling and sanitation standards
- prepares and cooks foods for regular and special functions
- provides and supports service behaviors for customer satisfaction and retention
- manages day-to-day operations ensuring quality and standards
- exemplifies excellent customer service and creates a positive atmosphere
- interacts with guests to obtain feedback
- responds to and handles guest complaints
- empowers employees to provide excellent service and ensures ongoing training
- reviews guest satisfaction data and identifies areas for improvement
- coaches and mentors staff
- manages employee performance appraisals and disciplinary procedures
- communicates information effectively
- analyzes information to solve problems
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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