Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $95,000.00 - $131,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Flexible spending account
Life insurance
Disability insurance
Paid parental leave
Job Description
The Westin Seattle, located at 1900 5th Ave, Seattle, Washington, is a distinguished hotel offering a premium hospitality experience. As part of Marriott International, a global leader in the hotel and lodging industry, The Westin Seattle is dedicated to providing exceptional service and fostering an environment that promotes well-being for its guests and associates alike. Recognized for its commitment to wellness, the brand focuses on empowering guests to regain control and enhance their well-being during their travels. The Westin Seattle strives to be the preeminent wellness brand in hospitality, encouraging both guests and employees to embrace balanced lifestyles for optimal... Show More
Job Requirements
- High school diploma or GED
- 6 years experience in culinary or food and beverage
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management or related major
- 4 years experience in culinary or food and beverage
- Proven leadership skills
- Knowledge of food safety and sanitation
- Ability to manage budgets
- Strong communication skills
- Experience with employee development and coaching
- Ability to handle guest feedback and complaints
- Commitment to diversity and inclusion
- Must work full time at The Westin Seattle
Job Qualifications
- High school diploma or GED with 6 years of culinary or food and beverage experience
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management or related field with 4 years of culinary or food and beverage experience
- Proven leadership and supervisory experience
- Strong interpersonal and communication skills
- Knowledge of food safety and sanitation standards
- Ability to manage budgets and control expenses
- Expertise in menu development and food presentation
- Experience in staff development and coaching
- Ability to handle guest relations and resolve complaints
- Understanding of purchasing and receiving processes
- Commitment to diversity and inclusion
- Familiarity with hospitality industry operations
- Proficiency in problem-solving and decision-making
- Ability to work collaboratively in a team environment
Job Duties
- Provide direction for all day-to-day operations
- Understand employee positions to perform duties in their absence or find replacements
- Provide guidance and set performance standards
- Utilize interpersonal and communication skills to lead and influence
- Encourage trust, respect, and cooperation among team members
- Ensure fair and consistent administration of property policies
- Review staffing levels to meet guest service and operational needs
- Establish and maintain open relationships with employees
- Solicit employee feedback and address concerns
- Supervise and coordinate activities of cooks and food preparation workers
- Demonstrate cooking techniques and equipment use
- Develop and implement purchasing and receiving guidelines
- Establish performance, budget, and team goals
- Communicate and enforce safety procedures
- Manage department expenses including food cost and supplies
- Participate in budgeting processes
- Ensure compliance with brand safety standards
- Provide direction for menu development
- Monitor food quality and presentation standards
- Ensure compliance with food handling and sanitation regulations
- Maintain purchasing, receiving, and storage standards
- Prepare and cook food for regular and special events
- Provide service behaviors that exceed customer expectations
- Coach individuals on guest needs and service improvement
- Manage daily quality and standards of operations
- Exemplify excellent customer service and positive guest relations
- Handle guest feedback and complaints
- Empower employees for excellent service
- Review guest satisfaction data for improvements
- Identify developmental needs and coach employees
- Ensure fair treatment of staff
- Train kitchen staff on cooking fundamentals
- Administer performance appraisals
- Coordinate training with Banquet and Catering departments
- Observe and provide feedback on service behaviors
- Manage employee disciplinary procedures
- Communicate effectively with all levels of staff
- Analyze information to solve problems
- Maintain open communication to support employee engagement
Restaurant, hotel, and hospitality jobs on OysterLink.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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