Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $84,000.00 - $113,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Performance bonus
employee discount
Retirement Plan
Career development opportunities
Job Description
Lido House Autograph Collection, located in the scenic Newport Beach, California, is a distinguished part of Marriott International's prestigious Autograph Collection. This collection consists of unique and independent four and five-star hotels, each selected for its originality, quality, and ability to provide travelers with memorable, tailored experiences. Lido House embodies the spirit of the brand, attracting travelers who seek more than just accommodation but a customized narrative that complements their style and adventure. As a full-service hotel situated on Newport Boulevard, it offers guests an exceptional hospitality experience accentuated by its vibrant culinary scene and innovative restaurant concepts.
The r... Show More
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Job Requirements
- High school diploma or GED
- Four years experience in culinary, food and beverage, or related professional area
- OR two-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management or related major
- Two years experience in culinary, food and beverage or related professional area
- Ability to supervise kitchen operations
- Strong leadership abilities
- Knowledge of food safety regulations
- Ability to manage budgets and financial goals
- Experience in marketing and public relations
- Ability to recruit and train staff
- Strong communication skills
- Ability to handle guest complaints
- Availability for full-time on-site work
- Willingness to participate in local networking and community events
Job Qualifications
- High school diploma or GED
- Four years of experience in culinary, food and beverage, or related professional area
- OR two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- Two years of experience in culinary, food and beverage, or related professional area
- Experience in restaurant kitchen operations
- Strong leadership and communication skills
- Experience in marketing and public relations activities
- Ability to manage financial goals and budgets
- Experience in recruiting, hiring, and talent management
- Knowledge of food safety and handling standards
- Ability to coach and develop staff
- Strong problem-solving skills
- Commitment to guest satisfaction and service excellence
Job Duties
- Develops, designs, or creates new applications, ideas, relationships, systems, or products including artistic contributions
- Supervises restaurant kitchen operations
- Recognizes superior quality products, presentations and flavor
- Plans and manages food quantities and plating requirements for the restaurant
- Communicates production needs to key personnel
- Assists in developing daily and seasonal menu items for the restaurant
- Monitors compliance with laws, regulations, policies and procedures
- Follows proper handling and right temperature of food products
- Estimates daily restaurant production needs
- Prepares and cooks foods for regular service or special functions
- Checks quality of raw and cooked food products
- Determines food presentation and creates decorative displays
- Supervises and coordinates cooks and food preparation workers
- Oversees restaurant marketing plan in partnership with management and marketing teams
- Supports on-site/off-site public relations to promote the restaurant
- Contributes to social media posts and public event communications
- Serves as primary contact for events or culinary-related activities
- Participates in local networking activities to support the restaurant
- Interacts with guests to obtain feedback and promote satisfaction
- Provides service to support customer retention
- Monitors quality and standards to meet daily expectations
- Improves service by guiding and coaching staff
- Sets positive example for guest relations
- Emphasizes guest satisfaction and continuous improvement
- Empowers employees to provide excellent customer service
- Handles guest problems and complaints
- Responsible for restaurant profit and loss
- Partners with management to meet financial goals
- Surveys culinary trends to identify opportunities
- Drives revenue by supporting sales processes
- Sets and supports kitchen performance goals
- Participates in recruiting and hiring culinary staff
- Maintains authority over staffing decisions within policies
- Prepares labor forecasts and work schedules
- Adjusts schedules to meet demand
- Coaches and mentors employees
- Participates in specialty menu training
- Manages employee discipline
- Provides feedback during performance appraisals
- Advocates cross-training
- Uses training tools
- Builds team trust and respect
- Serves as role model
- Monitors employee productivity
- Clarifies expectations
- Provides information to staff in various forms
- Analyzes information and solves problems
- Attends relevant meetings
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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