Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $85,000.00 - $112,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
bonus eligible
Career Development
Job Description
The Ritz-Carlton Tysons Corner is part of the prestigious Ritz-Carlton brand within Marriott International, recognized worldwide for its luxury hospitality and exceptional service standards. Located in McLean, Virginia, this elegant hotel offers an array of high-end accommodations and experiences that cater to discerning travelers seeking unparalleled comfort and personalized service. With a global reputation for excellence, The Ritz-Carlton prides itself on its core values known as the "Gold Standards," which include principles such as Employee Promise, Credo, and Service Values. These standards form the foundation of the hotel’s culture and operational philosophy, ensuring every guest receives an extraordinary and memorable... Show More
Job Requirements
- High school diploma or GED
- 4 years 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
- 2 years experience in culinary, food and beverage, or related professional area
- Strong leadership skills
- Excellent communication skills
- Ability to work in a fast-paced environment
- Knowledge of food safety and sanitation standards
- Ability to manage multiple tasks and delegate effectively
- Proficient with labor management and payroll systems
- Commitment to hospitality excellence
- Willingness to work flexible hours including weekends and holidays
Job Qualifications
- High school diploma or GED with 4 years 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 experience in culinary, food and beverage, or related professional area
- Proven leadership and management skills
- Strong interpersonal and communication abilities
- Ability to lead by example and maintain high integrity
- Experience with food safety, sanitation, and handling standards
- Skilled in supervision and coordination of kitchen staff
- Ability to develop new culinary ideas and menu applications
- Strong customer service orientation and problem-solving skills
- Experience managing budgets and labor scheduling
- Ability to train and mentor staff effectively
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 work
- Understands the impact of department operation on 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 helps hospitality teams hire in one place.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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