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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Employee Discounts
flexible schedule
Job Description
Highgate Hotels is a premier real estate investment and hospitality management company with an impressive portfolio that includes over $15 billion of assets under management. Founded over three decades ago, Highgate has established itself as a trailblazer in the hospitality industry, offering expert guidance through various stages of the property lifecycle, from initial planning and development to recapitalization or disposition. The company oversees a diversified range of bespoke lifestyle hotel brands, legacy properties, and independent hotels and resorts that blend contemporary programming with digital expertise for enhanced guest experiences. Highgate’s innovative approach includes the use of cutting-edge revenue management tools... Show More
Job Requirements
- 3-year or 4-year culinary degree
- minimum 5 years progressive experience in hotel or related field
- prior supervisor responsibility
- knowledge of food and beverage preparation techniques
- understanding of health department sanitation laws
- ability to lift up to 50 pounds
- strong communication skills
- ability to multitask and prioritize
- attend hotel meetings and trainings
- maintain high standards of personal grooming and appearance
- comply with company policies and regulations
- maintain confidentiality
- ability to work long hours sometimes
- friendly and courteous demeanor
- effective at problem handling
- regular attendance
Job Qualifications
- A 3-year or 4-year culinary degree
- at least 5 years of progressive experience in a hotel or related field
- previous supervisory experience
- knowledge of F&B preparation techniques
- understanding of health department rules and regulations
- familiarity with liquor laws and regulations
- excellent verbal and written communication skills
- ability to multitask and prioritize
- effective problem-solving skills
- capacity to maintain confidentiality
- ability to work long hours
- maintain a warm and friendly demeanor
- skills in employee training and development
- knowledge of corporate quality standards and food safety practices
Job Duties
- Work with Executive Chef and other F&B managers and keep them informed of F&B 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 product and presentation
- assist in preparation of required reports including wage progress, payroll, revenue, employee schedules, quarterly action plans
- oversee all aspects of the daily operation of the kitchen and food production areas
- respond to guest complaints in a timely manner
- ensure compliance with SOPs in all outlets
- ensure compliance with requisition procedures
- conduct staff performance reviews
- understand, implement and monitor corporate promotions in outlets
- visually inspect and use only the freshest food products
- enforce all local health department sanitation laws
- schedule culinary staff
- work with the Executive Chef and Director of F&B to create and implement menus
- design and implement employee cafeteria rotating menu and oversee cafeteria operations
- assist in coordinating, supervising and directing the Stewarding Department
- assist in computing daily food cost
- monitor proper receiving, storage and rotation of food products
- assist in training and directing departmental assistants
- understand daily forecasts and customer counts
- coordinate all par stock levels
- assess food portion size, visual appeal, taste and temperature
- assist in directing and training all chefs
- assist in creating menus for prospective clients
- review and approve weekly payroll
- check food purchases for proper ordering, quality and price
- oversee daily activities such as preparation, sanitation, receiving inventories, food cost report
- communicate physical maintenance problems to engineering
- assist catering sales on special menus and pricing
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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