Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $77,000.00 - $102,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
bonus eligibility
Employee Discounts
Professional development opportunities
Job Description
JW Marriott Tampa Water Street is a prestigious luxury hotel and part of Marriott International's renowned luxury portfolio. Located in the vibrant city of Tampa, Florida, this upscale establishment offers guests a refined hospitality experience characterized by exceptional service, elegant design, and a commitment to comfort and well-being. JW Marriott hotels pride themselves on creating a welcoming environment where employees, known as associates, are valued, supported, and given opportunities for personal and professional growth. The brand follows a philosophy known as The JW Treatment, which emphasizes treating guests exceptionally by first taking care of associates. This approach fosters a culture... Show More
Job Requirements
- High school diploma or GED
- four years of culinary, food and beverage, or related professional experience
- OR two-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- two years of related professional experience
- ability to supervise kitchen and restaurant operations
- knowledge of food safety regulations
- strong communication and interpersonal skills
- experience in marketing and public relations
- competence in financial management
- skills in recruiting, coaching, and managing staff
- capability to handle guest complaints professionally
- commitment to diversity and inclusion
- ability to work flexible hours including evenings and weekends
Job Qualifications
- High school diploma or GED with four years of culinary, food and beverage, or related professional experience
- OR two-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with two years of relevant experience
- strong leadership and interpersonal skills
- expertise in menu development and food quality control
- experience in restaurant marketing and public relations
- excellent guest service and communication abilities
- ability to analyze financial data and manage budgets
- skilled in team coaching and talent development
- knowledge of compliance and safety standards
- proven problem-solving skills
- capacity to foster a positive and respectful work environment
- ability to manage staffing and schedules efficiently
- effective at community networking and event representation
Job Duties
- Develops, designs, or creates new applications, ideas, relationships, systems, or products including artistic contributions
- supervises restaurant kitchen operations
- plans and manages food quantities and plating requirements
- communicates production needs to key personnel
- assists in developing daily and seasonal menu items
- monitors compliance with laws, regulations, policies and procedures
- ensures proper handling, storage, and temperature of food products
- estimates daily restaurant production needs
- prepares and cooks foods of all types
- checks quality of raw and cooked food products
- determines food presentation and creates decorative food displays
- supervises and coordinates activities of cooks and food preparation workers
- oversees restaurant marketing plan with management and marketing teams
- supports public relations opportunities
- contributes to social media and event communications
- acts as primary contact for culinary community activities
- participates in local networking activities
- interacts with guests to obtain feedback
- provides services promoting customer satisfaction and retention
- monitors quality standards
- improves service through coaching and feedback
- sets a positive example for guest relations
- emphasizes guest satisfaction in meetings
- empowers employees for excellent customer service
- handles guest problems and complaints
- responsible for restaurant profit and loss
- partners in meeting financial goals
- surveys culinary trends and drives top line revenue
- sets and supports kitchen goals
- participates in recruiting efforts
- engages in interviewing and hiring staff
- maintains staffing authority
- prepares labor forecasts and schedules
- adjusts schedules as needed
- identifies developmental needs and coaches staff
- trains staff on menu items
- manages progressive discipline
- participates in performance appraisals
- advocates cross-training
- uses job training tools
- encourages mutual trust and cooperation
- serves as role model
- monitors employee productivity
- facilitates understanding of expectations
- communicates with supervisors and co-workers
- analyzes and solves problems
- attends pertinent meetings
Restaurants and hotels use OysterLink to hire.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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