JOB SUMMARYManages the daily kitchen utility operations and staff Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running Supervises kitchen employees not actively engaged in cooking (eg, dishwashers, kitchen helpers, etc) Strives to continually improve guest and employee satisfaction while maintaining the operating budgetCANDIDATE PROFILEEducation and ExperienceHigh school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional areaOR2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional areaCORE WORK ACTIVITIESManaging Day-to-Day OperationsOrders and manages necessary supplies Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobsSchedules events, programs, and activities, as well as the work of othersMonitors the inflow of ordered materials and the maintenance of current materialsConducts china, glass and silver inventoriesControls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnelInspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standardsInvestigates reports and follows-up on employee accidentsManages all equipment, china, glass and silver (eg, adequate clean supplies of each)Supervises employees ability to follow loss prevention policies to prevent accidents and control costsEnforces proper cleaning routines for serviceware, equipment, floors, etcEnforces proper use and cleaning of all dish room machineryEnsures all food holding and transport equipment is in working orderEnsures compliance with all applicable laws and regulationsEnsures compliance with food handling and sanitation standardsInforms andor updates the executives, the peers and the subordinates on relevant information in a timely mannerLeading Kitchen TeamUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financialbusiness decision making; demonstrates honestyintegrity; leads by exampleSupervises and manages employees Manages all day-to-day operations Understands employee positions well enough to perform duties in employees absenceProvides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effectiveEnsures and maintains the productivity level of employeesServes as a role model to demonstrate appropriate behaviorsAchieves and exceeds goals including performance goals, budget goals, team goals, etcCelebrates successes by publicly recognizing the contributions of team membersEncourages and builds mutual trust, respect, and cooperation among team membersCommunicates performance expectations in accordance with job descriptions for each positionEstablishes and maintains open, collaborative relationships with employeesParticipates in the management of departments controllable expenses to achieve or exceed budgeted goalsStrives to improve service performanceSolicits employee feedbackUnderstands the impact of departments operation on the overall property financial goals and objectivesEnsuring Exceptional Customer ServiceAttends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of serviceManages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basisEmphasizes guest satisfaction during all departmental meetings and focuses on continuous improvementManaging and Conducting Human Resource ActivitiesProvides guidance and direction to subordinates, including setting performance standards and monitoring performanceRecruits, interviews, selects, hires, and promotes employees in the organizationTrains employees in safety proceduresProvides feedback to individuals based on observation of service behaviorsReviews employee satisfaction results to identify and address employee problems or concernsEnsures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review ProcessEnsures property policies are administered fairly and consistentlyEnsures utility staff is properly trained regarding sanitation, equipment handling and chemical usageParticipates in employee progressive discipline proceduresMarriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws
Eligibility:Bachelor of Business Administration(Managem ent), Other(Other).
Industry:Hotels / Hospitality
Function:Chefs / F&B / Housekeeping / Front Desk
Deadline:17th Aug 2024