Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $51,100.00 - $69,000.00
Work Schedule
Standard Hours
Benefits
competitive salary
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
401k
Paid Time Off
Holiday pay
Job Description
Wildbirch Hotel is an esteemed hospitality establishment that offers exceptional accommodations and dining experiences in a captivating setting. Known for its commitment to quality and guest satisfaction, Wildbirch Hotel blends a warm, welcoming atmosphere with fine culinary offerings and top-tier service. As a prominent hotel in its region, it provides guests with not only comfortable lodging but also a rich dining experience that highlights local and regional flavors through innovative cuisine and attentive service. The hotel prides itself on its dedicated staff who strive to maintain high standards across all operational areas, ensuring each guest visit is memorable and enjoyable.... Show More
Job Requirements
- Culinary degree
- Minimum five (5) years of professional managerial experience in hotel and restaurant industries
- Current Serve Safe and alcohol management certification
- Proven leadership experience in hotels, resorts, or high-end restaurants
- Strong communication and presentation skills
- Ability to lead and foster teamwork
- Knowledge of budget development and financial management
- Ability to work under pressure
- Experience in menu development and innovative culinary techniques
- Effective collaboration and networking skills
Job Qualifications
- Culinary degree with a minimum of five (5) years of professional managerial experience in the hotel and restaurant industries
- Proven track record of progressive leadership in hotels, resorts, or high-end restaurant organizations
- Demonstrated success in culinary achievements, guest service, dining operations, catering, and back-of-house management
- Possess current Serve Safe and alcohol management Certification
- Comprehensive understanding of all aspects of kitchen operations including profit and loss management, marketing, and kitchen management
- Knowledge of Alaska and regional cuisine and innovative menu development
- Proficiency in budget development and administration (operating and capital), workforce planning, purchasing, and inventory control
- Knowledge of restaurant and kitchen facility design, refurbishing, and operational efficiencies
- Exceptional leadership, communication, and presentation skills
- Professional, approachable, and guest-focused demeanor
- Strong collaboration, networking, and relationship-building abilities
- Ability to lead and foster teamwork across multiple departments
- Composed, positive, and solution-oriented under pressure
- Proficiency in reading and analyzing financial statements (P&L)
- Developing and managing annual operating budgets
- Forecasting business trends and adjusting operations accordingly
- Controlling food costs through recipe monitoring, production oversight, and waste reduction
- Implementing internal controls for food storage, production, and quality assurance
- Conducting menu engineering analysis to maximize profitability
- Managing labor forecasting and staffing adjustments based on business demands
Job Duties
- Developing and implementing innovative, high-quality menus that enhance guest satisfaction, increase market share, and drive revenue growth
- Ensuring consistent preparation, presentation, and flavor of dishes to meet the highest culinary standards
- Collaborating with Restaurant and Food and Beverage managers and supervisors to uphold the policies, procedures, and standards of conduct established by the Wildbirch Hotel
- Maintaining a strong daily working relationship with teammates to foster teamwork and operational excellence
- Ensuring culinary staff accurately clock in and out per Wildbirch Hotel attendance policies
- Maintaining financial awareness of food and labor costs, actively contributing to cost control
- Monitoring and managing overtime, ensuring compliance for yourself and your team
- Upholding employee performance standards through documented evaluations, training checklists, daily reviews, and, when necessary, disciplinary actions
- Participating in daily front-of-house line-ups to promote specials and upselling techniques
- Maintaining the quality and timeliness of food service, adhering to established standards
- Fostering effective communication with co-workers and management to ensure an efficient workflow
- Conducting daily pre-shift meetings to outline duties and expectations
- Effectively communicating with cooks, stewards, and front-of-house staff
- Attending all meetings relevant to hotel operations and departmental responsibilities
- Clearly relaying menu changes, special events, and operational updates to the team
- Promoting teamwork within your department and across other areas
- Recognizing and proactively providing support when assistance is needed
- Developing and implementing strategies to enhance workflow efficiency and labor management
- Taking the initiative in directing and supporting team members to foster a collaborative work environment
- Overseeing kitchen staffing plans, ensuring adequate coverage and operational efficiency
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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