Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $63,000.00 - $84,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee discount
bonus eligible
Career development opportunities
Job Description
The Vinoy Resort & Golf Club Autograph Collection, located at 501 5th Avenue NE, St Petersburg, Florida, is a prestigious luxury resort known for its rich history, exceptional hospitality, and stunning waterfront views. As part of the renowned Autograph Collection by Marriott International, the Vinoy Resort offers guests a unique and memorable experience characterized by quality, originality, and bold character. This establishment is celebrated for catering to travelers who seek more than just a place to stay; they seek an immersive environment that enhances their personal and professional narratives.
Marriott International is a global leader in the hospitality industry, r... Show More
Marriott International is a global leader in the hospitality industry, r... Show More
Job Requirements
- High school diploma or GED
- Minimum 2 years of culinary or food and beverage experience for degree holders
- Minimum 4 years of culinary or food and beverage experience without degree
- Ability to manage kitchen operations
- Excellent leadership and interpersonal skills
- Knowledge of food safety and sanitation regulations
- Strong communication skills
- Ability to handle guest feedback and complaints
- Willingness to work full time at the Vinoy Resort location in St Petersburg, Florida
Job Qualifications
- High school diploma or GED with 4 years of experience in culinary, 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 with 2 years of experience in culinary, food and beverage, or related professional area
- Proven leadership and management skills
- Strong interpersonal and communication skills
- Ability to develop creative culinary presentations and menu items
- Knowledge of food safety, sanitation standards, and applicable laws
- Experience in budgeting and labor management systems
- Coaching and mentoring experience
- Customer service excellence
- Problem-solving and decision-making skills
Job Duties
- Manage kitchen shift operations and ensure compliance with all food and beverage policies, standards, and procedures
- Estimate daily production needs and communicate production requirements to kitchen personnel daily
- Assist Executive Chef with all kitchen operations and food preparation
- Prepare and cook food items regularly and for special guests or functions
- Develop, design, or create new culinary applications, ideas, relationships, or products including artistic contributions
- Assist in food presentation and create decorative food displays
- Maintain purchasing, receiving, and food storage standards
- Ensure compliance with food handling, sanitation standards, and applicable laws and regulations
- Operate and maintain all kitchen equipment and report malfunctions
- Check quality of raw and cooked food products to meet standards
- Supervise and coordinate activities of kitchen staff engaged in food preparation
- Lead shifts while preparing food and executing requests based on specifications
- Utilize interpersonal and communication skills to lead, influence, and encourage team members
- Encourage and build mutual trust, respect, and cooperation among team members
- Serve as a role model demonstrating appropriate behaviors
- Maintain employee productivity level and ensure understanding of expectations
- Establish and maintain open and collaborative team relationships
- Administer property policies fairly and consistently
- Communicate performance expectations aligned with job descriptions
- Recognize successful performance and produce desired results
- Provide exceptional customer service and ensure customer satisfaction
- Manage day-to-day operations and meet customer quality and service standards
- Set positive examples for guest relations
- Empower employees to deliver excellent customer service
- Obtain guest feedback on product quality and service levels
- Handle guest problems and complaints
- Achieve and exceed culinary and business goals including performance and budget
- Develop specific goals and plans to organize and prioritize work
- Utilize labor management systems for scheduling and tracking attendance
- Train employees in safety procedures
- Identify developmental needs and coach, mentor, and assist staff
- Communicate and assist individuals to improve guest service
- Participate in employee performance appraisal process and provide feedback
- Bring issues to management and HR as needed
- Provide information to supervisors, co-workers, and subordinates in various forms
- Analyze information and evaluate results to solve problems
- Attend and participate in meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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