Department: Kitchen
Reports to: Food and Beverage Manager; Assistant General Manager; General Manager
Direct Reports: None
SUMMARY:
Responsible for overseeing complete food and beverage preparation, ordering, planning, preparing, scheduling, and serving quality products to Brand Standards. Supervises department associates.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Provide exceptional customer service to all hotel guests, making their stay as comfortable and accommodating as possible while achieving team and Brand goals.
Perform quality assurance (QA) requirements for department.
Interaction/socialization with guests.
Performs a variety of food preparation duties, such as repairing hot and cold foods, hors d’oeuvres and drinks.
Set up buffet.
Cook on BBQ grill.
Immaculately cleans and maintains kitchen, equipment, utensils, service and eating areas.
Operate beer dispenser, brews coffee, tea, etc.
Operates cooking equipment.
Orders supplies, puts up stock, and keeps records.
Maintains Brand Standards and Health Department requirements.
Responsible for setting up and replenishing all food items.
Greets and serves guests as demand is needed.
May be required to run Micros (register) collecting money and balancing.
May be required to stock the bar; setup and break down meeting rooms; handle evening coffee breaks or refresh, etc.
Use empowerment to exceed associate/guest expectations and resolve conflicts.
Proper administration of key control.
Remain highly visible and be readily available for guests at all times.
Take initiative to offer assistance or answer questions throughout the hotel.
Willingness and ability to train new associates.
Complete maintenance work orders and deliver to the supervisor in a timely manner.
Thoroughly understand and implement the Brand service culture.
Perform all shift checklist responsibilities.
Assist other associates as the workload dictates to ensure the team’s entire workload is completed daily.
Perform other duties as required.
SUPERVISORY RESPONSIBILITIES:
None
QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each duty 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 job functions.
Education and/or Experience:
High School diploma or GED preferred.
No prior experience is required, but is preferred.
Knowledge, Skills and Abilities:
Ability to maintain confidentiality of business and financial matters and information related to the property, owner(s), partners, guests, associates, etc.
Good interpersonal skills. Ability to work in a courteous, tactful and patient manner with other associates, management, guests, vendors, suppliers, and other members of the general public conducting business with the property.
Ability to communicate effectively verbally.
Ability to work in a fast-pace, high-energy and demanding work environment.
Ability to work as a team player with all levels of associates.
Dedicated, hard-working, self-motivated.
Practice safety standards at all times.
Ability to solve basic equipment problems and/or who to contact for resolution.
Skilled in operation of tools and equipment listed below.
Complete knowledge of Emergency Equipment Manual, i.e., utility and water shutoff equipment, fire alarm system/panel and emergency procedures, etc.
SPECIAL REQUIREMENTS:
Prompt and regular attendance
The hotel operates 7 days a week, 24 hours a day. Department schedules must accommodate fluctuating business demands and associates may be asked to work shifts other than those they prefer or normally work and overtime as required.
Associates are required to comply with hotel and/or department uniform and professional attitude and appearance standards.
Associates are expected to carry out all reasonable requests by team leaders and managers and act as a team player with all levels of staff.
Participate in all mandatory job training and meetings.
Food handling certification or as required by local health department.
May be required to attend and successfully complete Beverage Education training.
Adhere to requirements, policies, and procedures outlined in Employee Handbook and/or other property documents.
Immediately report any suspicious activities by guests or others.
EQUIPMENT OPERATED:
Micros (POS)
Oven and stove
Dishwasher
Griddle
Electric chaffing dishes
Commercial coffee machine
Juice machine; tea machine; beer dispenser
PHYSICAL DEMANDS AND WORK ENVIRONMENT:
The physical demands and work environment characteristics described here are representative of those that must be met by an associate to successfully perform the functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the job functions.
While performing the duties of this job, the associate is occasionally required to sit; regularly use hands to handle, or feel objects, tools, or controls; and talk and hear. The associate is regularly required to stand, walk, and reach with hands and arms.
The associate must frequently lift and/or move up to 50 pounds.
Specific vision abilities required by this job include close vision and the ability to adjust focus.
The noise level in the work environment is usually moderate.
Associate may be required to wear personal protective equipment (PPE) while performing certain duties.
SELECTION GUIDELINES:
Formal application, rating of education and experience; oral interview; reference and other background checks, and job related tests may be required.
The duties listed above are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position. The job description does not constitute an employment agreement between the employer and associate and is subject to change by the employer as the needs of the employer and requirements of the job change.