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Website Marriott International
Job Description:
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
Job Responsibilities:
- Ensures employees are treated fairly and equitably.
- Recognizes superior quality products, presentations and flavor.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Provides direction for all day-to-day operations.
- Serving as a role model to demonstrate appropriate behaviors.
- Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Ensures property policies are administered fairly and consistently.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Responds to and handles guest problems and complaints.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Determines how food should be presented, and create decorative food displays.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Ensures employees maintain required food handling and sanitation certifications.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Maintains purchasing, receiving and food storage standards.
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
- Manages employee progressive discipline procedures for areas of responsibility.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Interacts with guests to obtain feedback on product quality and service levels.
- Provides direction for menu development.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Administers the performance appraisal process for direct report managers.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
Qualification & Experience:
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
Job Details:
Company: Marriott International
Vacancy Type: Full Time
Job Location: Orlando, FL, US
Application Deadline: N/A
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