Food and Beverage - Kitchen Manager

San Mateo, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $45,900.00 - $73,600.00

Work Schedule

Standard Hours

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Career development programs

Employee assistance program

Job Description

Hornblower Group is a distinguished global leader in the experiences and transportation industry, with a rich history spanning over 100 years. The company boasts an extensive portfolio of international offerings that include water-based experiences such as dining and sightseeing cruises, as well as land-based experiences like walking and food tours. In addition to these, Hornblower Group provides ferry and transportation services, catering to a diverse clientele across multiple regions. City Experiences, the premier experience division of Hornblower Group, specializes in delivering exceptional land- and water-based activities as well as ferry and transportation solutions. This multifaceted company operates across more than 10 countries and over 50 cities in the United States alone, serving upwards of 20 million guests annually. Headquartered in Orlando, Florida, the company also maintains corporate offices in key metropolitan areas including San Francisco, Boston, Chicago, London, New York, Dublin, and Ontario, Canada, demonstrating its global reach and influence. Their subsidiaries further enhance their offerings by providing vessel maintenance, marine services, and advanced reservation and ticketing technologies that support clients in transportation, tourism, and entertainment industries worldwide.

The role of Kitchen Manager at City Cruises, a division of Hornblower Group, is pivotal in upholding their commitment to excellence and delivering unforgettable guest experiences. As a Kitchen Manager, you will collaborate closely with the service team to oversee the back-of-the-house cruise operations, ensuring that all food services meet the highest standards of quality, safety, and customer satisfaction. This position demands a hands-on manager who can efficiently coordinate kitchen staff activities in alignment with the Product Management Guide and Galley Operating Manual requirements. The role encompasses supervising kitchen operations during cruises, enforcing stringent health and sanitation protocols as per health department regulations, and maintaining seamless communication between the kitchen and front-of-house teams. Additionally, the Kitchen Manager will actively participate in staff training and scheduling, foster positive working relationships with peers and city department heads, and contribute to various performance and incentive programs that drive team motivation and service excellence.

This position offers a unique opportunity to work in a dynamic, fast-paced environment that requires strong leadership, organizational skills, and a passion for culinary arts. The Kitchen Manager will also engage in budgeting activities, inventory management, cost control initiatives, and invoice processing to support efficient kitchen operations. Beyond day-to-day responsibilities, you will take part in safety program implementation in cooperation with the Marine Operations Department and play a crucial role in resolving guest service issues with diplomacy and a customer retention focus. The company emphasizes the importance of career growth and development, encouraging the Kitchen Manager to provide input on growth plans and promotions for kitchen staff members. This role is instrumental in delivering not only excellent food but also memorable cruise experiences that embody Hornblower Group's dedication to service and quality. Hornblower Group values diversity and inclusion, offering equal employment opportunities to all qualified individuals and fostering a respectful workplace culture. This full-time position involves working weekends and holidays, reflecting the company’s commitment to meet the needs of its diverse clientele consistently.

Job Requirements

ability to read, write, and speak English to comprehend and communicate job functions
finger/hand dexterity in order to operate food machinery
ability to work in confined spaces
ability to perform duties within extreme temperature ranges
ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time
hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation
finger/grasp, lift and/or carry, or otherwise move goods weighing a maximum of 200 lbs. on a continuous schedule
proficiency with Microsoft Office applications (especially Word & Excel)
qualified comprehensive background check
availability to work weekends and on all major holidays

Job Qualifications

minimum of 1 year of total kitchen experience in full-service/banquet, high volume environment
must include 1 year of kitchen staff management experience
high school graduate and minimum 2 years formal culinary training or 2 years additional kitchen experience in a full-service/banquet, high volume environment
servsafe certified
ability to manage multiple priorities/tasks
ability to establish and maintain effective working relationships as required by job responsibility
ability to communicate effectively in oral and written form
ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy

Job Duties

act as the on-duty kitchen manager for cruises and manage the kitchen staff to ensure adherence to procedures detailed in the Product Management Guide and Galley Operating Manual
ensure that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the company's strict standards of sanitation
maintain close liaison between the kitchen and other departments including the front-of-the house
recommend and execute approved programs that improve the level of service and product quality
execute other projects as assigned by management
participate in training of all new kitchen staff
participate in scheduling kitchen staff according to staffing matrix
adhere to company's performance management guidelines for all discipline and termination situations
provide input to the executive chef and F&B director with regard to the development/career growth plans for each kitchen staff members
recommend to the executive chef & F&B director the promotion of kitchen staff members
develop positive working relationships with city department heads and peers
participate in the development strong teamwork within the staff
help develop and execute shipmate incentive programs
resolve guest service issues in conjunction with the on-duty restaurant manager exercising diplomacy in keeping with company objective of customer retention
participate in implementing and maintaining effective safety programs in conjunction with the marine operations department
maintain high standards of sanitation in accordance with OSHA standards
participate in monitoring and controlling all costs associated with the operation of the kitchen in accordance with budget
participate in the inventory process to ensure adequate stock
participate in processing all invoices in a timely manner to maximize corporate rebate program
participate in maintaining food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability
participate in scheduling kitchen staff work periods to achieve maximum payroll efficiency
ensure that all state and local health requirements are met onboard and that all shipmates are familiar with these requirements
attend all scheduled meetings
perform additional job duties as assigned