Job Description: Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the restaurant(s). Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. Job Responsibilities: Recognizes superior quality products, presentations and flavor. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Analyzes information and evaluating results to choose the best solution and solve problems. Assists in developing daily and seasonal menu items for the restaurant. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. 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. Provides services that are above and beyond for customer satisfaction and retention. Communications production needs to key personnel. Ensures compliance with all applicable laws and regulations. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Maintains food preparation handling and correct storage standards. Supervises and coordinates activities of cooks and workers engaged in food preparation. Follows proper handling and right temperature of all food products. Plans and manages food quantities and plating requirements for the restaurant. Estimates daily restaurant production needs. Sets a positive example for guest relations. Qualification & Experience: 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 Details: Company: Marriott International Vacancy Type: Full Time Job Location: Ft. Worth, TX, US Application Deadline: N/A Apply Here vacancyoptions.com
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