Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $43,700.00 - $71,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Travel perks
Property benefits
Tuition Reimbursement
Paid Time Off
Additional paid holidays
Health Insurance
flexible spending accounts
401k Match
Profit Share
training and education
Job Description
Blackberry Mountain, a prestigious Relais & Châteaux property, is a distinguished leader in luxury hospitality, renowned for its dedication to exceptional service and a profound appreciation for the natural environment. Nestled in a stunning mountain setting, Blackberry Mountain combines the charm of Southern hospitality with an immersive outdoor lifestyle, offering guests an unparalleled experience marked by attention to detail, expert craftsmanship, and genuine care. The resort's team boasts a diverse range of expertise and knowledge, all united by a passion to deliver legendary hospitality and create memorable, sustainable experiences for every guest.
Working at Blackberry Mountain means joining... Show More
Working at Blackberry Mountain means joining... Show More
Job Requirements
- Culinary degree from an accredited institution
- 5-7 years of experience in restaurant or hotel food and beverage field
- Excellent verbal and written communication skills
- Ability to resolve conflicts and foster positive solutions
- Strong guest and group communication ability
- Capable of coaching and developing staff
- Confidence in representing a luxury hospitality brand
- Strong analytical and problem-solving skills
- Ability to interpret basic financial data and reports
- Knowledge of profit and loss management focused on food and beverage costs
- Good judgment and decision-making aligned with company goals
- Ability to stand for long periods
- Ability to lift up to 50 pounds
- Capability to safely operate company vehicles or golf carts
- Willingness to work in a professional kitchen environment and outdoors as needed
- Regular and consistent attendance
- Ability to collaborate effectively with team members and guests
Job Qualifications
- Culinary degree from an accredited institution
- 5-7 years of experience directly in restaurant or hotel food and beverage operations
- Excellent verbal and written communication skills
- Proven ability to resolve conflict and create win-win solutions
- Strong guest and group communication skills
- Experience coaching subordinates to improve performance
- Ability to represent a 5-Star property with confidence and authority
- Strong analytical and problem-solving skills
- Ability to understand and interpret financial statements and reports
- Knowledge of profit and loss management with specific focus on food and beverage costs
- Ability to exercise judgment and make decisions aligned with company goals
- Experience managing culinary and stewarding teams
- Skilled in menu development and training program management
Job Duties
- Direct supervision of all facets of the daily menu including breakfast, lunch, dinner, and auxiliary functions such as tea service and group events ensuring the highest level of execution
- Day-to-day management of service and production including managing product utilization for targeted food cost and labor scheduling for culinary and ware washing staff
- Manage the weekly menu matrix to yield the best product variety and production efficiency
- Assist in menu development, testing, training, and implementation
- Collaborate with the Dining Room Management team to ensure smooth and effective service periods and educate servers in menu and service knowledge
- Schedule culinary and stewarding teams to ensure full coverage and labor cost control
- Handle all ordering, vendor relationships, and control of food and operating costs
- Coordinate maintenance issues in the kitchen
- Plan and coordinate menu for group dining with Group Sales Manager
- Fully manage training programs from orientation to cross-training with focus on quality and consistency
- Work closely with the Executive Chef in menu and concept development
- Participate in hiring and reviews for culinary and stewarding staff
- Engage in overall hotel management meetings and special projects
- Maintain kitchen and dining room relationships by working with the Restaurant Manager
- Manage performance measurement and accountability systems for direct reports
- Expedite dinner service in absence of Corporate Chef or Sous Chefs
- Represent Blackberry Mountain culinary department at outside events as needed
- Assist with cooking schools and teach corporate cooking programs
- Oversee stewarding department including hiring and managing the Head Steward
- Manage all human resources and departmental communications including memos, manuals, forms, new hires, separations, and banquet event orders
- Comply with all company policies and ensure regular and consistent attendance
- Work well with team members, managers, and guests to maintain a positive work environment
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
OysterLink connects hospitality employers and applicants.
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