JOB SUMMARY

Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

ESSENTIAL JOB FUNCTIONS

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

Business Results

• Plans menus for all food outlets in the Hotel.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consults with the Food & Beverage Director about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Periodically visits dining area when it is open to welcome members.
• Support safe work habits and a safe working environment at all times.
• Perform other duties as directed.

Guest Satisfaction

• Ensures a high level of customer satisfaction and builds long terms mutually beneficial customer relationships.

• Coordinates and communicates verbally and in writing with customer (internal and external). Follows up with customer.

• Makes presence known to customer at all times.

• Displays leadership in guest hospitality and ensures consistent, high level service throughout all phases of hotel events.

• Sets a positive example for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels. Effectively responds to and handles guest problems and complaints.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Utilizes Delphi or other hotel system to capture and manage customer information on a daily basis.

Leadership

…applies broad business knowledge and balances both a short- and long-term perspective to generate strategies while leading the organization to achieve them.

• Demonstrates commitment to Westmont Hospitality operating principles and philosophies.
• Holds self and others accountable for achieving results.
• Addresses conflict in a timely manner.
• Contributes to team results.
• Deals with change effectively.
• Makes decisions, including employees/team and commits to a course of action with available information.

Building Relationships

…eliminates insular thinking by fostering a positive climate for work relationships and teams committed to achieving organizational goals and initiatives. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

• Conducts one on one meeting with Direct Reports to ensure their ongoing development.
• Maintains open channels of communications for all levels (line employees through General Manager) and monitors employee relations.
• Ensures the prompt and proper submission of all corporate, divisional and governmental reports required.
• Due to the nature of the business the individual may be required to do other duties and special projects as assigned by the supervisor.

Generating Talent

….Proactively identifies and develops talent within the organization

• Interview, select, train, supervise, counsel and discipline all employees in the department.
• Provide, develop, train, and maintain a professional work force.
• Ensure all services to members are conducted in a highly professional and efficient manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

Organizational Learner

…actively pursues learning and self-development to enhance personal, professional and business growth; shares learning; demonstrates depth of knowledge in technical or specialized area

• Enlivens the CARE Culture within the hotel
• Attends different departmental stand-up meetings and communicates information to the staff in the absence of the Food and Beverage Director.
• Supports Public Relations' initiatives
• Represents the Food and Beverage Director at Staff Meeting, Stand-ups, in Orientation Classes and on conference calls

KNOWLEDGE, SKILLS & ABILITIES

EDUCATION and/or EXPERIENCE

Bachelor's degree (B. A.) from four-year College or university; or four years related experience and/or training; or equivalent combination of education and experience.

Certificate of completion from trade school. Driver's License