Additional Information: This hotel is owned and operated by an independent franchisee, ACHM Spain Management S.L. The franchisee is a separate company and employer from Marriott International Inc. They control all employment policies and practices, including hiring, firing, staffing, and benefits. Acceptance of a position at this hotel means employment by the franchisee, not Marriott International Inc.
Job Responsibilities
1. Leading Culinary Team: Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial and business decision-making; demonstrate honesty and integrity; lead by example. Manage daily operations, understand employee roles, and foster mutual trust and respect among team members. Serve as a role model for appropriate behaviors.
2. Ensuring and Maintaining Productivity: Solicit employee feedback, maintain open communication, review satisfaction results, and address concerns. Ensure employees understand expectations and foster collaborative relationships. Recognize team contributions publicly.
3. Operational Supervision: Lead shifts, prepare food, supervise kitchen staff, and coordinate activities to ensure high-quality food production. Develop new ideas, supervise kitchen operations, ensure compliance with standards, and maintain sanitation and food safety standards.
4. Food Quality and Safety: Check raw and cooked food quality, assist in food presentation, and create decorative displays. Maintain proper food handling and sanitation certifications and standards.
5. Customer Service: Provide exceptional service, manage daily operations, and ensure customer satisfaction. Communicate effectively, coach staff, and focus on continuous improvement. Empower employees to deliver excellent service and set a positive example.
6. Culinary Goals and Budget Management: Achieve and exceed performance, budget, and team goals. Develop plans, understand the financial impact of operations, and manage safety procedures.
7. Human Resources Management: Identify development needs, coach and mentor staff, develop training programs, manage payroll, and utilize scheduling systems. Participate in employee evaluations, disciplinary procedures, and corrective actions.
8. Additional Responsibilities: Communicate effectively, analyze information for problem-solving, attend meetings, and contribute to a positive work environment.
9. Compliance and Diversity: Comply with all legal and company policies. Support diversity and inclusion initiatives.
Qualifications
* High school diploma or GED; 4 years experience in culinary, food & beverage, or related fields.
* 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food & beverage, or related fields.
Key Skills
Employment Type: Full-Time
Experience: 4+ years
Vacancy: 1
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