Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $60,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee assistance program
Tuition Reimbursement
Employee Referral Bonus
Job Description
The Marriott Denver Tech Center Hotel, part of the Sage Hospitality Group, stands as a beacon of excellence in the hospitality industry, offering guests an unparalleled experience rooted in Marriott's promise of "Wonderful Hospitality. Always." Situated in the vibrant Denver Tech Center, this hotel combines modern luxury with a dynamic and progressive culture. With 605 guest rooms, over 49,000 square feet of versatile meeting space, and a charming local Beer Garden, the property caters to a diverse clientele ranging from business travelers to local residents seeking quality dining and event experiences. Its strategic location provides convenient access to downtown Denver... Show More
Job Requirements
- High school education or equivalent
- One to two years of relevant experience in food service management
- Ability to manage kitchen staff and operations
- Strong organizational and multitasking skills
- Knowledge of food safety and sanitation standards
- Physical ability to perform job duties including lifting and standing for extended periods
- Availability to work in varying temperature environments
- Capable of reading, writing and basic budgeting
- Good hearing and vision to monitor kitchen operations
- Ability to communicate effectively with staff and management
- Willingness to foster a safe and positive work environment
Job Qualifications
- High school education or equivalent
- One to two years of experience in a related position within hospitality or food service
- Advanced knowledge of the principles and practices in the food profession
- Strong leadership and team management skills
- Ability to create and implement menu and production changes
- Knowledge of health, safety, and sanitation regulations
- Proficient in monitoring and controlling labor and food costs
- Excellent communication and interpersonal skills
Job Duties
- Manage the daily production, preparation and presentation of all food for the hotel’s restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards
- Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment
- Interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate
- Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations
- Monitor, analyze and control all labor and food costs
- prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved
- Promote the Accident Prevention Program to minimize liabilities and related expenses
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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