Department Mission Statement: We are committed to providing the highest of Preferred standards in product, presentation and hospitality to our guests. As a cohesive team dedicated to the needs of our customers, we will anticipate and respond to our guests with professionalism, discretion and goodwill.
Areas of Accountability:
Financial: Inventory and ordering of stock and produce while monitoring quality and price within the given budget
Control food costs by maintaining accurate records of all food ingredients used throughout the outlets (proper, clean and concise inventories) and by checking that stock is used in rotation to avoid the possibility of waste and pilferage
Prepare reports, as requested, to develop a more informative data base for improved management decision making
Service:
Ensure the highest quality of product through the supervision and participation in the preparation of food (seasoning, portion size, appearance)
Deal with guest requests, comments and concerns promptly and professionally with follow up where required to ensure customer satisfaction
Ensure that all standards are maintained as specified by the Food & Beverage Manager
Attend catering meeting and keep communications between kitchen departments up to date
Inform the Food & Beverage Manager promptly and fully of problems or unusual matters of significance
Ensure the smooth operation of the kitchen by assisting in all operations as required
Human Resources:
Utilize leadership skills and motivation techniques in order to maximize employee productivity
Ensure that all employees follow safety rules and procedures
Take corrective action where required to improve the safety of work areas
Record all maintenance requests and follows up on equipment repair status
Report all accidents to security promptly
Employ discipline as required with the appropriate documentation
Supervise, direct and train the staff in the performance of their duties
Create a friendly, professional environment which inspires teamwork
Supervision Exercised: Direct: Kitchen Staff Indirect: All hotel staff. Supervision Received: Direct: Food & Beverage Manager
Commitment:
As it is essential for us to work in an atmosphere of friendly cooperation, it is your responsibility to:
Attend all meetings and training sessions.
Read and completely understand your Job Description.
Take the necessary extra step to improve the experience of our Guest's and promote return stays.
Within our team, there will always be:
Open, honest, and tactful communication
Respect and empathy; support and unity
100% commitment, reliability and punctuality
Praise, acknowledgment and sincere thanks
A positive, enthusiastic and motivational outlook
Qualifications:
Minimum of three years experience as manager in a upscale hotel or resort
Canadian Red Seal Certification required; Culinary Degree or similar recommended
Superior management, customer service, teambuilding, and conflict resolution skills
Strong communication, problem solving, decision making, and interpersonal skills
Ability to read, write, and speak English clearly and distinctly
Computer literacy in Excel and Word an added bonus
Ability to conduct meetings, menu briefings and maintain communication lines between all departments such as Purchasing, Marketing, Banquets and other departments as required.
Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
Must be able to work any day of the week and any shift, including holidays and weekends.
Must present a well-groomed appearance.
This is only a basic description of this position and that it does not, nor is it intended to outline all of the specifics of the responsibilities which you will be expected to perform.
