Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,600.00 - $64,300.00
Work Schedule
Standard Hours
Benefits
Group medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
pre-tax flexible benefit plan
Employee assistance program
Paid Time Off
401(k) plan with Company Match
Complimentary team member meals
Complimentary room nights at CoralTree Hospitality properties
Job Description
Pier Sixty-Six Resort is a premier luxury waterfront resort located in Fort Lauderdale, South Florida, renowned as a beacon of hospitality in the region. The resort spans a lush 32-acre waterfront enclave and features an extraordinary array of facilities and amenities, including 325 guest rooms, suites, and villas, alongside an exclusive collection of 91 Private Resort Residences. Its scenic landscape is dotted with 12 unique restaurants and lounges, a luxurious spa, curated pool options, and a charming waterfront promenade with retail and dining venues. With a focus on impeccable design and exceptional guest service, the resort creates an inspiring and... Show More
Job Requirements
- High school diploma or GED
- Minimum 4 years experience in culinary or food and beverage industry
- Proven knowledge of Asian cuisine
- Ability to lead and manage kitchen teams effectively
- Strong communication and interpersonal skills
- Experience in menu development and food cost management
- Familiarity with food safety and sanitation standards
- Capability to manage labor and operating expenses
- Ability to handle guest relations and complaint resolution
- Flexibility to assist other food and beverage outlets as needed
- Commitment to maintaining high standards of quality and service
Job Qualifications
- Knowledge of Asian cuisine is essential
- High school diploma or GED
- 4 years experience in culinary, food and beverage, or related professional area
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
Job Duties
- Coordinating selection, training, development, and evaluation of employees and managers in the restaurant through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for outlet operation
- Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel
- Maintaining visibility in the operation, recognizing and maintaining relationships with regular guests and cultivating relationships with new patrons through effective marketing and personal relationships
- Working closely with the food and beverage leadership team to design creative menus and amenity options while ensuring an exceptional product
- Communicating with employees and managers to ensure operational needs are met and attending regular operational meetings to ensure effective coordination and cooperation between departments
- Providing direction for all day-to-day kitchen operations
- Providing guidance and direction to subordinates, including setting performance standards and monitoring performance
- Utilizing interpersonal and communication skills to lead, influence, and encourage others
- Advocating sound financial/business decision-making at the direction of the Executive Chef of Signature Dining
- Encouraging and building mutual trust, respect, and cooperation among team members
- Ensuring compliance with food handling and sanitation standards
- Managing department controllable expenses including food cost, supplies, uniforms, and equipment
- Monitoring the quality of raw and cooked food products to ensure standards are met
- Providing and supporting service behaviors beyond customer satisfaction and retention
- Managing day-to-day operations to ensure quality, standards, and customer expectations are met daily
- Responding to and managing guest problems and complaints
- Training kitchen team members on cooking fundamentals and plate presentations
- Administering the performance appraisal process for direct report managers
- Planning and executing culinary activations and events
- Establishing goals including performance, budget, and team goals
- Communicating safety procedures and ensuring employee understanding and monitoring related processes
- Promoting continual innovation and improvement in the kitchen
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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