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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $75,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Paid holidays
Job Description
Fairmont Breakers is a distinguished landmark situated in Long Beach, recognized for its rich history and luxury accommodations. Originally opened in the 1920s, this iconic hotel has long been a favored destination for celebrities and travelers seeking the premier waterfront experience. After undergoing an extensive renovation, Fairmont Breakers has restored its grandeur to become Long Beach’s only luxury hotel, offering guests an unforgettable blend of elegance and comfort. With 185 boutique rooms and suites, a rooftop pool and terrace, and an open-air rooftop lounge boasting stunning views of the Pacific Ocean, the hotel continues to uphold its reputation for excellence.... Show More
Job Requirements
- high school diploma or equivalent vocational training certificate
- culinary college degree or apprenticeship
- previous supervisory pastry experience
- ability to communicate effectively with team
- proficiency in property management and point of sales systems
- experience in guest communication and menu creation
- fluency in English
- basic math skills
- knowledge of food cost control
- experience with pastry products and equipment
- attention to detail
- strong organizational skills
- problem-solving ability
- ability to work independently and as part of a team
- maintain confidentiality
- ability to provide staff training and performance management
- positive attitude under pressure
Job Qualifications
- high school diploma or equivalent vocational training certificate
- experience in a similar position at a full-service hotel or restaurant
- culinary college degree or apprenticeship required
- previous supervisory experience in pastry required
- ability to understand and communicate effectively with all team members
- ability to communicate in Spanish an asset
- proficiency in property management systems, computers, and point of sales systems
- experience in guest communication
- ability to create menus and specials for multiple venues
- fluency in English, both verbal and written
- basic arithmetic skills
- knowledge of food cost controls
- experience working with all pastry products and ingredients
- ability to operate and maintain all required equipment
- menu and recipe development skills
- experience with Birchstreet, Dayforce, Watson/Unifocus and Microsoft Office preferred
- ability to work with attention to detail, speed, and accuracy
- strong organizational and prioritization skills
- capable of clear thinking and problem solving
- ability to follow directions thoroughly
- understanding of guest service needs
- teamwork skills
- ability to work independently
- maintain confidentiality of guest and hotel information
- ability to identify and provide departmental training
- ability to supervise staff performance and provide feedback
- maintain a positive and professional attitude in challenging situations
Job Duties
- maintain complete knowledge of and comply with all departmental policies, service procedures, and standards
- maintain complete knowledge of correct maintenance and use of equipment
- anticipate guests’ needs, respond promptly and acknowledge all guests
- maintain positive guest relations at all times
- resolve guest complaints, ensuring guest satisfaction
- monitor and maintain cleanliness, sanitation and organization of assigned work areas
- review daily activities including housecount, forecasted covers, catering activity, purchases, meetings, appointments, and special guests
- manage all aspects and day-to-day operations of pastry kitchen and personnel
- establish daily priorities and assign production and prep tasks
- execute all tasks in pastry kitchen
- attend food and beverage meetings and banquet order review meetings
- review banquet event order sheets and post function sheets
- create schedules and assignments in accordance with anticipated business levels
- communicate changes to assignments throughout shifts
- review purchase orders and requisition supplies
- ensure quality of products received
- coordinate with executive steward on equipment and sanitation needs
- ensure staff punctuality and proper attendance documentation
- coordinate staff breaks and inspect grooming and attire
- ensure opening and closing duties are completed to standard
- maintain inventory of tools, supplies, and equipment
- ensure recipes, guides, and photographs are current and accessible
- monitor staff performance and address deficiencies
- manage shortage situations proactively
- observe guest reactions and confer with service staff
- develop new menu items, test and write recipes
- assist in catering menu development and client meetings
- minimize waste and control food and labor costs
- promote cooperative working environment
- conduct performance reviews and disciplinary actions
- document logbook information and follow up on issues
- manage business correspondence
- attend gourmet shows and food and wine meetings
- conduct month-end inventories and prepare menu analysis
- interview and hire new staff
- prepare and adjust weekly work schedules
- monitor timesheets and approve payroll
- ensure regular and predictable attendance
- perform additional duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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