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Kitchen Manager Jobs

Company

Millennium Maxwell House Nashville
Address , Nashville, 37228
Employment type FULL_TIME
Salary
Expires 2023-09-15
Posted at 8 months ago
Job Description
Compensation Type: Hourly Highgate Hotels:
Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com.
Overview:
The Kitchen Manager is responsible for assisting in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Kitchen Manager is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Responsibilities:
  • Ensure compliance with requisition procedures.
  • Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
  • Oversee all aspects of the daily operation of the kitchen and food production areas.
  • Know and enforce all local health department sanitation laws.
  • Review and approve weekly payroll.
  • Assist in coordinating, supervising and directing the Stewarding Department.
  • Understand daily forecasts and customer counts.
  • Assist in creating menus for prospective clients.
  • Prepare and submit required reports in a timely manner.
  • Coordinate and monitor all phases of Loss Prevention in kitchen areas.
  • Check food purchases for proper ordering, quality and price structure.
  • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
  • Work with other F&B managers and keep them informed of F&B issues as they arise.
  • Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
  • Coordinate all par stock levels.
  • Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
  • Assess food portion size, visual appeal, taste and temperature of items served.
  • Work with the Executive Chef and the Director of F&B to create and implement menus.
  • Communicate to Engineering any physical maintenance problems.
  • Assist catering sales on all special menus and price structures.
  • Conduct staff performance reviews in accordance with Highgate Hotel standards.
  • Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
  • Monitor quality of all food product and presentation.
  • Ensure compliance with SOP’s in all outlets.
  • Respond to guest complaints in a timely manner.
  • Assist in computing daily food cost.
  • Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Qualifications:
  • Participate in M.O.D. coverage as required.
  • Long hours sometimes required.
  • Must be able to maintain confidentiality of information.
  • A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  • Attend all hotel required meetings and trainings.
  • Previous supervisor responsibility is required.
  • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
  • Maintain high standards of personal appearance and grooming, which include wearing nametags.
  • Maintain a warm and friendly demeanor at all times.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  • Perform other duties as requested by management.