Job Overview
Employment Type
Full-time
Part-time
Temporary
Hourly
Internship
Consulting
Compensation
Type:
Salary
Rate:
Range $54,000.00 - $73,000.00
Benefits
Comprehensive health care benefits
bonus program
401(k) plan with up to 5% company match
Employee stock purchase plan at 15% discount
Accrued paid time off including sick leave
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
potential stock awards and deferred compensation plans
Job Description
The Westin Savannah Harbor Golf Resort & Spa, located in Savannah, Georgia, is a premier luxury resort destination known for its exceptional service, elegant accommodations, and a focus on wellness and guest satisfaction. As a part of Marriott International, a globally recognized hospitality leader, the resort combines Southern charm with modern amenities to create memorable experiences for its guests. The resort boasts a stunning setting along the Savannah River, featuring a championship golf course, a full-service spa, and a variety of dining options that emphasize quality and innovation. The Westin brand is committed to enhancing guest well-being through its unique wellness programming, designed to empower both guests and associates to achieve their best selves while traveling or at work.Show More
This position is for a full-time Management role within the Food and Beverage & Culinary department, specifically overseeing the kitchen operations at The Westin Savannah Harbor Golf Resort & Spa. The salary range for this role is $54,000 to $73,000 annually, supplemented by Marriott's comprehensive benefits package including bonus programs, health care, retirement plans, and various employee assistance programs. The role requires an energetic, passionate leader who is committed to culinary excellence, team development, and delivering exceptional customer service.
The Kitchen Manager at The Westin Savannah Harbor Golf Resort & Spa is accountable for the overall success of the daily kitchen operations. This role demands a hands-on approach where culinary talents are demonstrated personally while leading and managing the kitchen staff. The manager ensures all food-related functions operate smoothly while striving to constantly improve both guest and employee satisfaction within the constraints of the operating budget. With responsibility for supervising all kitchen areas, the role requires maintaining consistent, high-quality food production standards and compliance with sanitation and food safety regulations.
This leadership position involves guiding, developing, and mentoring the culinary team, including direct reports, to foster a collaborative and productive working environment. The Kitchen Manager frequently works alongside the Executive Chef, assisting with kitchen operations and food preparation, and actively participates in developing menu items and food presentation styles. The individual in this role must have strong interpersonal and communication skills to lead effectively, advocate sound business decisions, and build trust and respect among team members.
Performance management is a critical aspect of this role, involving setting clear expectations, coaching employees, and recognizing achievements to maintain high productivity and motivation levels. The Kitchen Manager also ensures that the team adheres to all culinary standards, policies, and procedures set forth by Marriott and The Westin. Daily tasks include managing kitchen shift operations, estimating production needs, maintaining purchasing and food storage standards, and ensuring all equipment functions properly.
Customer service excellence is a top priority, with the Kitchen Manager encouraging employees to deliver services that surpass guest expectations. Handling guest feedback and complaints with professionalism and diplomacy is expected, alongside fostering a positive atmosphere that supports guest retention and satisfaction. This role also involves assisting in reaching culinary goals, managing labor efficiently, and ensuring compliance with all relevant laws and regulations.
As part of Marriott International's commitment to equal opportunity employment, The Westin Savannah Harbor Golf Resort & Spa embraces diversity and inclusion, welcoming associates from varied backgrounds and experiences. This role is an excellent opportunity for individuals who are passionate about the culinary arts, leadership, and contributing to a wellness-focused hospitality brand dedicated to exceeding guest expectations while fostering associate growth and well-being.Show Less
The Kitchen Manager at The Westin Savannah Harbor Golf Resort & Spa is accountable for the overall success of the daily kitchen operations. This role demands a hands-on approach where culinary talents are demonstrated personally while leading and managing the kitchen staff. The manager ensures all food-related functions operate smoothly while striving to constantly improve both guest and employee satisfaction within the constraints of the operating budget. With responsibility for supervising all kitchen areas, the role requires maintaining consistent, high-quality food production standards and compliance with sanitation and food safety regulations.
This leadership position involves guiding, developing, and mentoring the culinary team, including direct reports, to foster a collaborative and productive working environment. The Kitchen Manager frequently works alongside the Executive Chef, assisting with kitchen operations and food preparation, and actively participates in developing menu items and food presentation styles. The individual in this role must have strong interpersonal and communication skills to lead effectively, advocate sound business decisions, and build trust and respect among team members.
Performance management is a critical aspect of this role, involving setting clear expectations, coaching employees, and recognizing achievements to maintain high productivity and motivation levels. The Kitchen Manager also ensures that the team adheres to all culinary standards, policies, and procedures set forth by Marriott and The Westin. Daily tasks include managing kitchen shift operations, estimating production needs, maintaining purchasing and food storage standards, and ensuring all equipment functions properly.
Customer service excellence is a top priority, with the Kitchen Manager encouraging employees to deliver services that surpass guest expectations. Handling guest feedback and complaints with professionalism and diplomacy is expected, alongside fostering a positive atmosphere that supports guest retention and satisfaction. This role also involves assisting in reaching culinary goals, managing labor efficiently, and ensuring compliance with all relevant laws and regulations.
As part of Marriott International's commitment to equal opportunity employment, The Westin Savannah Harbor Golf Resort & Spa embraces diversity and inclusion, welcoming associates from varied backgrounds and experiences. This role is an excellent opportunity for individuals who are passionate about the culinary arts, leadership, and contributing to a wellness-focused hospitality brand dedicated to exceeding guest expectations while fostering associate growth and well-being.Show Less
Job Requirements
- High school diploma or GED
- Minimum 4 years experience in culinary, food and beverage or related area
- Or 2-year degree in Culinary Arts, Hotel and Restaurant Management or related major and minimum 2 years experience
- Ability to work full time
- Strong leadership and management skills
- Effective communication and interpersonal skills
- Knowledge of food safety standards and regulations
- Ability to manage kitchen operations and staff
- Ability to handle guest feedback and complaints professionally
- Capacity to meet performance and budget goals
- Willingness to participate in training and development
- Must be located at The Westin Savannah Harbor Golf Resort & Spa
- Not a remote position
Job Qualifications
- High school diploma or GED
- Four years experience in culinary, food and beverage, or related professional area
- or Two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- Two years experience in culinary, food and beverage, or related professional area
- Strong culinary skills and knowledge of food preparation
- Ability to supervise and lead kitchen staff
- Excellent interpersonal and communication skills
- Knowledge of food safety and sanitation standards
- Experience with budgeting and labor management
- Ability to develop and train team members
- Problem-solving and decision-making skills
- Commitment to quality and customer service excellence
Job Duties
- Manages kitchen shift operations and ensures compliance with food and beverage policies, standards and procedures
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
- Assists Executive Chef with all kitchen operations and preparation
- Prepares and cooks foods of all types for regular service or special functions
- Develops, designs, or creates new culinary applications, ideas, relationships, systems, or products
- Assists in determining food presentation and creates decorative food displays
- Maintains purchasing, receiving and food storage standards
- Ensures compliance with food handling and sanitation standards
- Performs duties of kitchen managers and employees as necessary
- Recognizes superior quality products, presentations and flavor
- Ensures compliance with all applicable laws and regulations
- Follows proper handling and temperature of all food products
- Operates and maintains all department equipment and reports malfunctions
- Checks quality of raw and cooked food products to ensure standards are met
- Supervises and coordinates activities of cooks and kitchen staff
- Leads shifts while personally preparing food items and executing requests based on specifications
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- Advocates sound financial and business decision making
- Encourages and builds mutual trust, respect, and cooperation among team members
- Serves as a role model demonstrating appropriate behaviors
- Maintains productivity levels of employees
- Ensures employees understand expectations
- Establishes and maintains collaborative relationships within the team
- Administers property policies fairly and consistently
- Communicates performance expectations according to job descriptions
- Recognizes successful performance and desired results
- Provides services exceeding customer satisfaction and retention expectations
- Manages day-to-day kitchen operations ensuring quality and standards
- Sets a positive example for guest relations
- Empowers employees to provide excellent customer service
- Interacts with guests to obtain feedback
- Handles guest problems and complaints
- Achieves and exceeds goals including performance, budget, and team goals
- Develops specific goals and plans to prioritize and accomplish tasks
- Utilizes Labor Management System to schedule and track employee attendance
- Trains employees in safety procedures
- Coaches, mentors, and helps improve others' knowledge and skills
- Provides feedback during employee performance appraisals
- Reports issues to department manager and Human Resources as necessary
- Communicates information to supervisors, co-workers, and subordinates
- Analyzes information and chooses best solutions
- Attends pertinent meetings and participates actively
Job Location
Loading...
You may be also interested in:
Similar Jobs