Job Description: Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. Job Responsibilities: Handles employee questions and concerns. Provides services that are above and beyond for customer satisfaction and retention. Serves as a role model to demonstrate appropriate behaviors. Monitors employee''s progress towards meeting performance expectations. Ensures employees keep their work areas clean and sanitary. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met. Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Conducts employee performance appraisal process, giving feedback as needed. Participates in an on-going employee recognition program. Maintains food handling and sanitation standards. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Oversees production and preparation of culinary items. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. Complies with loss prevention policies and procedures. Analyzes information and evaluating results to choose the best solution and solve problems. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Communicates performance expectations in accordance with job descriptions for each position. Assists in determining how food should be presented and creates decorative food displays. Leads shifts while personally preparing food items and executing requests based on required specifications. Ensures all employees have proper supplies, equipment and uniforms. Performs all duties of Culinary and related kitchen area employees in high demand times. Communicates areas in need of attention to staff and follows up to ensure follow through. Job Requirements: 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area. Job Details: Company: Marriott Vacancy Type: Full Time Job Location: Detroit, MI, US Application Deadline: N/A Apply Here vacancyoptions.com
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