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
company paid long term disability insurance
Employee assistance program
paid leave
Pet insurance
Team Member Travel Discounts
Employee events
Job Description
The Hilton Atlanta Northeast is a distinguished hotel located in Atlanta, Georgia, known for its commitment to exceptional service and guest satisfaction. As part of the renowned Hilton brand, the hotel offers a full-service accommodation experience that caters to both business and leisure travelers. With its comfortable and well-appointed rooms, extensive meeting and banquet facilities, and a variety of dining options, the Hilton Atlanta Northeast strives to provide guests with a pleasant and memorable stay. The hotel is a favored destination for those seeking convenient access to Atlanta's attractions, corporate centers, and vibrant neighborhoods. It emphasizes a culture of excellence,... Show More
Job Requirements
- Available to work any day of the week including weekends and holidays
- Ability to work days and evenings
- Willingness to work approximately 47.5 hours per week
- Ability to maintain a hands-on approach and lead culinary staff
- Strong organizational and communication skills
- Ability to handle supervisory responsibilities including training and evaluating staff
- Knowledge of food safety, sanitation, and health regulations
- Experience in cost management and food inventory control
Job Qualifications
- Bachelor's degree in a related field from an accredited university/college or culinary school plus at least two years of related experience
- High school diploma or equivalent plus at least five years of related experience
- Any equivalent combination of education and experience that provides the above skills, knowledge, and abilities
- Computer skills required
- Familiarity with Microsoft Office preferred
- Experience with hotel systems such as MICROS is required
- Knowledge of restaurant and culinary operations within a hotel environment including all laws and regulations related to these operations
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 for food costs
- 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 those 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, serving, and building maintenance
- 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 determine ways 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 a variety of services such as waste removal and pest control
- Train workers in food preparation, service, sanitation, and safety procedures
- Coordinate with 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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