Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $137,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
potential bonus
Career development opportunities
Job Description
Gaylord Opryland Resort & Convention Center is a premier destination located in Nashville, Tennessee, known for its expansive facilities and exceptional guest experiences. As part of Marriott International's portfolio, this iconic hotel and convention center combines Southern charm with a contemporary flair, attracting business travelers, tourists, and event organizers from around the world. This full-service resort boasts a wide range of amenities including luxurious accommodations, multiple dining options, extensive meeting spaces, and unique entertainment offerings. It serves as a hub for conventions, weddings, and other large-scale events, providing a vibrant atmosphere that caters to diverse guest needs. The resort is... Show More
Job Requirements
- High school diploma or GED
- 6 years experience in culinary or 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
- Proven leadership experience
- Strong communication skills
- Knowledge of food safety and sanitation regulations
- Ability to manage budgets and control expenses
- Experience in staff training and performance management
- Ability to handle guest complaints and resolve conflicts
- Commitment to fair and equitable employee treatment
Job Qualifications
- High school diploma or GED with 6 years of experience in culinary or food and beverage
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management or related major with 4 years of experience
- Proven leadership and management skills
- Strong interpersonal and communication abilities
- Ability to develop and implement operational procedures
- Knowledge of food safety and sanitation standards
- Experience in budgeting and cost control
- Skilled in staff training and development
- Excellent customer service orientation
- Ability to analyze customer feedback and improve service
- Proficient in handling disciplinary processes
- Capable of collaborating with banquet and catering departments
- Demonstrated integrity and professionalism
- Ability to motivate and inspire a team
Job Duties
- Provide direction for all day-to-day kitchen operations
- Perform duties of employees in their absence or determine appropriate replacements
- Guide and monitor performance standards for subordinates
- Lead, influence, and encourage team members through strong interpersonal and communication skills
- Build mutual trust, respect, and cooperation among team members
- Ensure fair and consistent administration of property policies
- Review staffing levels to meet guest service, operational, and financial objectives
- Solicit employee feedback and address problems or concerns
- Supervise and coordinate activities of cooks and food preparation workers
- Demonstrate new cooking techniques and equipment to staff
- Develop and implement purchasing and receiving control procedures
- Establish performance, budget, and team goals
- Communicate safety procedures and ensure employee understanding
- Manage department controllable expenses including food cost, supplies, and equipment
- Participate in budgeting process
- Ensure compliance with brand safety standards
- Provide direction for menu development
- Monitor quality of raw and cooked food products
- Create decorative food displays and ensure superior food presentation
- Ensure compliance with food handling and sanitation standards
- Maintain required food handling and sanitation certifications for employees
- Maintain purchasing, receiving, and food storage standards
- Prepare and cook foods for daily operations and special functions
- Support exceptional customer service behaviors and coach staff accordingly
- Manage daily operations ensuring quality and customer expectations
- Display leadership in guest hospitality and create positive guest relations atmosphere
- Interact with guests to obtain feedback on quality and service
- Handle guest problems and complaints
- Empower employees to provide excellent customer service through training and guidelines
- Review guest satisfaction data to identify improvement areas
- Identify developmental needs and coach staff accordingly
- Ensure fair treatment of employees
- Train kitchen associates on cooking fundamentals and plate presentations
- Administer performance appraisals for direct reports
- Coordinate with banquet and catering departments on food knowledge
- Provide feedback on service behaviors
- Manage employee progressive discipline and documentation
- Provide information to executive teams and subordinates
- Analyze information and solve problems efficiently
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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