Executive Chef (Former Employee) – San Francisco, CA – 20 December 2012
Manage the Culinary Department for (1) 802 room, full service flag ship hotel with over $21 million in annual Food & Beverage. Supervise and train 48 culinary staff in a union team environment. Assist Corporate Hyatt in developing new concept/brand standard for culinary in Andaz Hotel.
The job an be fulfilling but the pressure to meet sales targets and the consequences of not doing so feels like a stressful pressure cooker-like atmosphere. Most people work 2-3 years in Sales & Events without a promotion. They over-emphasize the quality and treatment of their guests but fail to extend the same to their staff behind the scenes.