Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $65,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Operations manager incentive plan
Medical insurance
Vision Insurance
Disability insurance
Dental Insurance
Company matched 401K
Roth 401k
long term disability insurance
Employee assistance program
paid leave
Pet insurance
Team Member Travel Discounts
Employee events
Job Description
Hilton Atlanta Northeast is a renowned full-service hotel located in the vibrant city of Atlanta, Georgia. As part of the global Hilton brand, this establishment is synonymous with exceptional hospitality, high-quality service, and a commitment to guest satisfaction. The hotel offers a variety of amenities including comfortable guest rooms, meeting spaces, dining options, and event venues, catering to both business and leisure travelers. Hilton Atlanta Northeast prides itself on maintaining a professional and welcoming atmosphere supported by a dedicated team of hospitality professionals. The hotel is also part of Crestline Hotels & Resorts, a respected hospitality management company that fosters... Show More
Job Requirements
- Availability to work any day of the week including weekends and holidays
- Ability to work both days and evenings
- Strong leadership and communication skills
- Proven ability to train and motivate culinary staff
- Ability to manage multiple tasks in a fast-paced environment
- Excellent organizational skills
- Understanding of food safety and sanitation standards
- Capacity to work 47.5 hours per week as an overtime eligible manager role
- Experience in food cost management and kitchen inventory
- Hands-on approach during busy service periods and special events
Job Qualifications
- Bachelor's degree in a related field from an accredited university, college, or culinary school
- At least two years of related culinary experience if holding a bachelor’s degree
- High school diploma or equivalent with at least five years of related culinary experience
- Any equivalent combination of education and experience providing relevant skills and knowledge
- Computer skills with familiarity of Microsoft Office preferred
- Experience with hotel systems such as MICROS
- Knowledge of restaurant and culinary operations within a hotel environment including laws and regulations
Job Duties
- Maintain a hands-on approach to all culinary operations
- Work collaboratively with all members of the food and beverage team in menu planning, development, and execution
- Ensure all culinary staff is properly trained to standards and able to carry out the operations of the department
- Assist in calculating accurate, theoretical, and weighted food costs and coordinate with accounting
- Give instructions to cooking personnel in fine points of cooking
- Cook and carve meats, and prepare dishes such as sauces during rush periods and for banquets and other social functions
- Taste and evaluate all food items within the operation
- Estimate production needs on a daily and weekly basis and communicate production needs to key kitchen associates
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Work with culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards
- Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities
- Keep records required by government agencies regarding sanitation and food subsidies when appropriate
- Assist in establishing standards for personnel performance and customer service
- Review work procedures and operational problems to improve service, performance, or safety
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance
- Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable
- Arrange for equipment maintenance and repairs and coordinate services such as waste removal and pest control
- Train workers in food preparation, service, sanitation, and safety procedures
- Coordinate with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and group information
- Coordinate with Catering, Conference Services, and Banquet Departments for catering procedures, Banquet Event Orders, and weekly forecast meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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