Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $43,700.00 - $71,000.00
Work Schedule
Standard Hours
Benefits
Travel perks
Property benefits
Tuition Reimbursement
Paid Time Off
Additional paid holidays
Health Insurance
flexible spending accounts
401k match with profit share
training and education
Job Description
Blackberry Mountain, a Relais & Châteaux property, is renowned for its world-class hospitality and deep appreciation for the natural environment. Nestled in a remarkable outdoor setting, Blackberry Mountain combines Southern hospitality with an outdoor lifestyle to create a unique and memorable guest experience. The team at Blackberry Mountain represents a diverse group of professionals who bring a wealth of experience and expertise, working together every day to uphold the property’s commitment to legendary hospitality, unforgettable experiences, and long-term sustainability. Blackberry Mountain is dedicated to creating a supportive and welcoming workplace culture. Employees benefit from career-defining opportunities, comprehensive benefits including travel... Show More
Job Requirements
- Culinary degree from an accredited institution
- 5-7 years of experience in restaurant or hotel food and beverage operations
- Excellent verbal and written communication skills
- Conflict resolution skills
- Strong guest and group communication
- Ability to coach subordinates
- Confidence in representing a luxury hospitality brand
- Strong analytical and problem-solving capability
- Ability to interpret financial reports
- Knowledge of P&L management
- Good judgment and decision-making
- Ability to stand for long periods
- Ability to lift up to 50 lbs
- Ability to safely operate company vehicle or golf cart
- Compliance with company policies and procedures
- Regular and consistent attendance
- Ability to work well with team members, managers, and guests.
Job Qualifications
- Culinary degree from an accredited institution
- 5-7 years of experience directly in the restaurant or hotel food and beverage industry
- Excellent verbal and written communication skills
- Ability to resolve conflict and create win/win solutions
- Strong guest and group communication skills
- Coaching ability to improve staff performance
- Confidence and authority in representing a 5-star property
- Strong analytical and problem-solving skills
- Ability to understand and interpret basic financial statements and reports
- Knowledge of P&L with focus on food and beverage cost management
- Sound judgment and decision-making skills based on company goals.
Job Duties
- Direct supervision of all facets of the daily menu including breakfast, lunch, dinner, and auxiliary functions such as tea, hors d’oeuvres, and group events
- Day-to-day management of service and production, including managing product utilization for targeted food cost and managing work schedule of culinary and ware washing staff for labor cost control
- Manage the menu matrix for optimal product quality, guest variety, and production efficiency
- Assist in menu development, testing, training, and implementation
- Collaborate with Dining Room Management to ensure smooth and effective service periods and educate servers in menu and service knowledge
- Schedule Culinary and Stewarding Teams for full coverage and labor cost control
- Manage ordering/purveyor relationships and control food and operating costs
- Address maintenance issues related to the kitchen
- Coordinate group dining menu planning with Group Sales Manager
- Fully manage all training programs from orientation to cross-training, focusing on quality and consistency
- Work with Executive Chef on menu and concept development
- Participate in hiring and performance reviews for culinary and stewarding staff
- Engage in overall hotel management meetings and projects
- Maintain effective kitchen/dining room relationships with Restaurant Manager
- Manage performance measurement and accountability systems for direct reports
- Expedite dinner service if Corporate Chef or Sous Chefs are unavailable
- Represent the culinary team at outside events
- Assist with and teach cooking school programs
- Oversee the stewarding department including hiring and management
- Handle all human resources and departmental communications including memos, manuals, forms, new hires, separations, and BEOs.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
OysterLink simplifies hospitality hiring.
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