Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $54,000.00 - $73,000.00
Benefits
Health Insurance
bonus program
401(k) Plan
Employee stock purchase plan
Paid Time Off
Life insurance
Group disability insurance
Travel Discounts
Adoption assistance
Paid parental leave
Health savings account
flexible spending accounts
Tuition Assistance
Pre-tax commuter benefits
Job Description
Dogwood Restaurant operates within The Westin Charlotte, situated at 601 S College St, Charlotte, North Carolina. The Westin brand is well-known for delivering top-tier hospitality services, emphasizing wellness and holistic guest experiences. As part of Marriott International, The Westin Charlotte shares a legacy of quality, dedication, and diversity, appealing to guests seeking a premium dining and lodging experience. The hotel offers a compelling work environment focused on employee growth, wellness, and inclusivity. Marriott International, a recognized leader in the hospitality industry, offers competitive compensation with extensive benefits, promoting an excellent work-life balance and career development opportunities.
The Dogwood Restaurant... Show More
The Dogwood Restaurant... Show More
Job Requirements
- High school diploma or GED
- 4 years experience in culinary or related field
- or 2-year degree in Culinary Arts, Hotel and Restaurant Management or related major
- 2 years experience in culinary or related area
- ability to manage kitchen operations
- strong leadership skills
- knowledge of food safety standards
- ability to train and develop staff
- excellent communication skills
- ability to handle customer service issues
- proficiency in scheduling and labor management systems
Job Qualifications
- High school diploma or GED with 4 years of culinary or food and beverage experience
- 2-year degree in Culinary Arts, Hotel and Restaurant Management or related field with 2 years of experience
- strong leadership and team management skills
- excellent communication and interpersonal abilities
- knowledge of food safety and sanitation regulations
- ability to develop new culinary ideas and presentations
- experience in food preparation and kitchen operations
- ability to manage budgets and control costs
- skills in training and coaching staff
- problem-solving and decision-making capabilities
- commitment to delivering exceptional customer service
- proficiency with labor management and scheduling systems
- ability to handle guest feedback and complaints professionally
Job Duties
- Manage kitchen shift operations ensuring compliance with food and beverage policies
- estimate daily production needs and communicate with kitchen personnel
- assist Executive Chef with kitchen operations and preparation
- prepare and cook foods for regular service and special events
- develop new culinary ideas and create decorative food displays
- maintain purchasing, receiving, and food storage standards
- ensure compliance with food handling and sanitation standards
- perform duties of kitchen managers and staff as needed
- recognize superior quality products and presentations
- comply with all applicable laws and regulations
- maintain proper food handling and temperature control
- operate and maintain kitchen equipment and report malfunctions
- check the quality of raw and cooked products
- supervise cooks and food preparation workers
- lead shifts with personal food preparation
- utilize interpersonal skills to lead and encourage staff
- build trust and cooperation among team members
- act as a role model for appropriate behavior
- maintain employee productivity
- set clear expectations and parameters
- foster open and collaborative employee relationships
- administer property policies fairly
- communicate performance expectations
- recognize and reward performance
- provide exceptional customer service
- manage daily operations meeting customer expectations
- set a positive example for guest relations
- empower employees to deliver excellent service
- interact with guests for feedback
- handle guest complaints
- achieve and exceed performance and budget goals
- prioritize and organize work effectively
- use Labor Management System to manage scheduling and attendance
- train employees on safety procedures
- identify developmental needs and coach staff
- improve service through communication and feedback
- participate in performance appraisals
- escalate issues to management and HR
- provide information to supervisors and team
- analyze problems and choose solutions
- attend relevant meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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