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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $81,000.00 - $108,000.00
Work Schedule
Standard Hours
Benefits
On-the-job training
Job Description
The Westin St. Francis San Francisco on Union Square is a prestigious and iconic hotel located in the heart of San Francisco, California. Known for its rich history and exceptional hospitality services, the Westin St. Francis offers guests a unique blend of classic elegance and modern comfort. This upscale establishment is part of Marriott International, a global leader in the hospitality industry, dedicated to delivering outstanding guest experiences and fostering a culture of diversity and inclusion among its employees. The hotel is well-regarded for its commitment to wellness, empowering guests to regain control and enhance their well-being while traveling. It... Show More
Job Requirements
- High school diploma or GED
- Four years of experience in culinary or food and beverage industry
- Or two-year degree in culinary arts, hotel and restaurant management, or related field
- Two years of relevant professional experience
- Proven leadership and management skills
- Ability to ensure food quality and sanitation standards
- Strong communication and interpersonal abilities
- Capability to develop menus and manage kitchen operations
- Knowledge of food safety regulations and compliance
- Capacity to train and mentor staff
- Ability to manage budgets and control costs
- Excellent problem-solving skills
- Flexibility to work in a fast-paced environment
Job Qualifications
- High school diploma or GED
- 4 years experience in the culinary, food and beverage, or related professional area
- OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 2 years experience in the culinary, food and beverage, or related professional area
Job Duties
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant
- Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
- Maintains food preparation handling and correct storage standards
- Recognizes superior quality products, presentations and flavor
- Plans and manages food quantities and plating requirements for the specialty restaurant
- Communications production needs to key personnel
- Assists in developing daily and seasonal menu items for the specialty restaurant
- Ensures compliance with all applicable laws and regulations
- Follows proper handling and right temperature of all food products
- Estimates daily specialty restaurant production needs
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- Checks the quality of raw and cooked food products to ensure that standards are met
- Determines how food should be presented and creates decorative food displays
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- advocates sound financial/business decision making
- demonstrates honesty/integrity
- leads by example
- Leads shift teams while personally preparing food items and executing requests based on required specifications
- Supervises and manages specialty restaurant kitchen employees
- managing all day-to-day operations
- understanding employee positions well enough to perform duties in employees' absence
- Encourages and builds mutual trust, respect, and cooperation among team members
- Serving as a role model to demonstrate appropriate behaviors
- Ensuring and maintaining the productivity level of employees
- Ensures employees are cross-trained to support successful daily operations
- Ensures employees understand expectations and parameters
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
- Effectively investigates, reports and follows-up on employee accidents
- Knows and implements company safety standards
- Provides services that are above and beyond for customer satisfaction and retention
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
- Sets a positive example for guest relations
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
- Empowers employees to provide excellent customer service
- Handles guest problems and complaints
- Interacts with guests to obtain feedback on product quality and service levels
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
- Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes
- Manages employee progressive discipline procedures
- Participates in the employee performance appraisal process, providing feedback as needed
- Uses all available on the job training tools for employees
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
- Analyzes information and evaluating results to choose the best solution and solve problems
- Attends and participates in all pertinent meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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