Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $79,000.00 - $109,000.00
Benefits
bonus program
Comprehensive health care benefits
401(k) plan with up to 5% company match
Employee stock purchase plan at 15% discount
accrued paid time off including sick leave where applicable
Life insurance
Group disability insurance
Travel Discounts
Adoption assistance
Paid parental leave
Health savings account
flexible spending accounts
Tuition Assistance
Pre-tax commuter benefits
Other Life and Work Wellness Benefits
Job Description
Marriott International is a global leader in the hospitality industry, renowned for its commitment to excellence, innovation, and guest satisfaction. Among its many distinguished properties, the Gaylord Rockies Resort & Convention Center in Aurora, Colorado stands as a premier destination for meetings, conventions, and leisure travel. This expansive resort blends sophisticated mountain styling with contemporary amenities, offering guests an unmatched experience in the heart of the Rocky Mountains. As part of the Marriott portfolio, Gaylord Hotels is dedicated to fostering a culture of creativity, entrepreneurship, and big-hearted service through its team members, known as STARs. Marriott’s inclusive environment values diverse... Show More
Job Requirements
- High school diploma or GED
- 4 years experience in the 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 the culinary, food and beverage, or related professional area
- ability to lead and manage a team
- strong communication skills
- knowledge of food handling and sanitation requirements
- ability to maintain budgetary standards
- ability to supervise and coordinate kitchen staff
- availability to work full time at the Gaylord Rockies Resort location in Aurora, Colorado
Job Qualifications
- High school diploma or GED and 4 years experience in the 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 and 2 years experience in the culinary, food and beverage, or related professional area
- strong interpersonal and communication skills
- proven leadership ability
- knowledge of food safety and sanitation standards
- experience with kitchen operations management
- ability to develop and train staff
- budget management skills
- familiarity with labor management systems
- ability to prepare and cook various types of food
- customer service orientation
- problem-solving skills
- ability to work in a fast-paced environment
Job Duties
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- advocates sound financial and business decision making
- demonstrates honesty and integrity
- leads by example
- supervises and manages employees
- manages all day-to-day operations
- understands 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 and 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
Job Location
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