Manage all aspects of the Back of House operations of the kitchen, including guest services, training, profit and loss. Responsible
for the daily operation of this and other assigned venues and all profit centers. That are
associated with assigned venues. Ensures a strong focus on Guest service, cost controls, Staff Members, and Venue
Operations. Lead and hold Staff Members and Managers accountable to attain hospitality, sales, and profit objectives
while consistently maintaining the highest standards of quality food, beverage, service, cleanliness, and sanitation.
Responsible for the preparation and maintenance of high scores on all health related inspections.
Must be able to run Room Service and or banquets from assigned venue(s). In some circumstances, the Kitchen Manager may also be assigned responsibility of other specific Food & Beverage areas of the Resort. Adheres to department budget. Attends periodic meetings and training sessions. Welcomes and greets arriving and departing guests. Proactively provides our guests with personal service and attention that exceeds their expectations. Accountable for maintaining high service and quality standards according to brand standards, including Quality Assurance Inspections and Guest Satisfaction Surveys.
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To perform this job successfully, an individual must be able to perform each responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential Responsibilities.
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High School diploma or GED required.
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Associates degree (AA) or equivalent from a two-year college or technical school.
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2 to 3 years experience in a high volume Food and Beverage environment in a supervisory capacity required; or equivalent combination of education and experience.
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Excellent reading, writing, mathematical and communication skills.
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Ability to interact professionally with other departments and outside contacts.
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Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
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Excellent judgment and decision making abilities.
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Health permit/food safety and Alcohol Awareness. Team Member is required to obtain cards individually and provide proof of possession prior to first day of employment subject to local laws and regulations.
- Proven leadership skills, results oriented.
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Able to resolve conflicts guests, supervisor and employee.
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Able to create a diverse and supportive work environment.
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Strong time management skills.
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Must be able to represent the Resort in a positive manner when in public view, public settings, on Social Media or other area or times that could become public knowledge.