Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $74,000.00 - $97,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Performance bonus
Employee Discounts
Career Development
Job Description
The Ritz-Carlton Boston, located at 10 Avery St, Boston, Massachusetts, is an iconic luxury hotel renowned worldwide for its exceptional service and hospitality. As part of Marriott International, a globally recognized leader in the hospitality industry with over 100 award-winning properties, The Ritz-Carlton offers guests an unforgettable experience through its commitment to the highest standards of quality and luxury. This esteemed hotel prides itself on delivering excellence in guest care and comfort, shaping lifelong memories through the dedication of passionate hospitality professionals. Being part of The Ritz-Carlton team means embracing a culture rooted in respect, creativity, and compassion, maintained through... Show More
Job Requirements
- High school diploma or GED
- four years experience in the 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 experience in the culinary, food and beverage, or related professional area
- ability to work full time
- willingness to work onsite at The Ritz-Carlton Boston
- strong leadership skills
- excellent communication abilities
- knowledge of food handling and sanitation standards
- capability to manage kitchen budgets and purchasing
- proficiency with labor management and scheduling systems
- ability to train and mentor staff
- problem-solving skills
- commitment to uphold The Ritz-Carlton Gold Standards
Job Qualifications
- High school diploma or GED
- four years experience in the 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 experience in the culinary, food and beverage, or related professional area
- strong leadership and interpersonal skills
- excellent communication abilities
- knowledge of food safety and sanitation standards
- ability to manage kitchen operations and staff
- proficiency in scheduling and payroll management systems
- problem-solving and decision-making skills
- commitment to customer service excellence
Job Duties
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- advocates sound financial/business decision making
- demonstrates honesty/integrity
- leads by example
- Supervises and manages employees
- managing all day-to-day operations
- understanding employee positions well enough to perform duties in employees' absence
- Encourages and builds mutual trust, respect, and cooperation among team members
- Serves as a role model to demonstrate appropriate behaviors
- Ensures and maintains the productivity level of employees
- Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns
- Ensures employees understand expectations and parameters
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
- Celebrates successes by publicly recognizing the contributions of team members
- Leads shifts while personally preparing food items and executing requests based on required specifications
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
- Recognizes superior quality products, presentations and flavor
- Ensures compliance with food handling and sanitation standards
- Follows proper handling and right temperature of all food products
- Ensures employees maintain required food handling and sanitation certifications
- Assists Executive Chef with all kitchen operations
- Maintains purchasing, receiving and food storage standards
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- Checks the quality of raw and cooked food products to ensure that standards are met
- Assists in determining how food should be presented and creates decorative food displays
- Provides services that are above and beyond for customer satisfaction and retention
- Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis
- Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
- Observes service behaviors of employees and provides feedback to individuals
- Strives to improve service performance
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
- Empowers employees to provide excellent customer service
- Sets a positive example for guest relations
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work
- Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
- Trains employees in safety procedures
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
- Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others
- Manages payroll administration
- Brings issues to the attention of the department manager and Human Resources as necessary
- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
- Participates in employee progress discipline procedures
- Participates in the employee performance appraisal process, providing feedback as needed
- Participates in the development and implementation of corrective action plans
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
- Analyzes information and evaluates results to choose the best solution and solve problems
- Attends and participates in all pertinent meetings
OysterLink supports hiring across hospitality industries.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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