Working Chef and Beverage Manager

Balsam, NC

Department: Food & Beverage Reports to: Resident Manager and the Owner
Supervises directly: Line Cooks, Stewards,
Supervises through subordinates: None
Level/Grade: Management
Type of position: Full-time

Hours: 40+/week Exempt – not eligible for overtime

Purpose for the Position:
Responsible for the preparation of all food in the Restaurant and for catered functions. Works closely with the Resident Manager to train and motivate food & beverage associates to accomplish hotel and company goals.

Responsibilities include:

Develop, implement and enforce standard operating procedures for front of the house restaurant and banquet operations. Ensure seamless operations of all food operations. Hire and discharge associates and review their performances Coordinate orientation and training for internal associates, maintain time and attendance records daily. Ensure system of controls and inventory to protect hotel assets. Strong inventory control skills. Daily snapshot preparation. Provide knowledge of current culinary trends, produce weekly specials Approval of content and pricing for dinner meal period. Teach all associates the importance of consistency in service, preparation and presentation. Provide thorough knowledge of food handling and preparation techniques. Utilize a hands-on approach to training and developing staff. Provide experience in production techniques of large banquets. Instill safety and sanitation habits in all associates. Knowledge for food purchasing, including negotiating prices. Knowledge of standardizing recipes, plating instructions, and costing. Stay current on new products that can improve quality and/or lower costs. Consistently check line plating and quality. Enjoys mingling with guests both in the restaurant and at catered events. Experience developing outlet, catering and banquet menus that sell.

Confidential Document For internal use Hotel only
Provide excellent breakfast guest experience and room service experience. Promote compliance with all local and state regulations. Ensure that all food production is performed to the quality standards. Work closely with other hotel staff to ensure the smooth functioning of all hotel food service functions and the satisfaction of hotel guests. Empower employees to meet and exceed guest expectations.

This job involves: Teaching, mentoring, and directing all food &beverage associates. Close working relationship with catering sales, sales, and rooms division. Demonstrating creativity, self-confidence, energy and enthusiasm always. Being comfortable with a high level of visibility and the ability to communicate effective in English. Superb financial management skills as it relates to ordering, inventory rotation, menu design, payroll management, and reporting. Expert in hotel point of sales system. Position requires unusual working hours plus weekend and holiday work. Must be able to lift to 50 pounds on a regular basis and long periods of standing. Must be comfortable working with clients closely to ensure proper execution of events. Position rotates from front of the house to culinary production with frequency.

Special Requirement in 90 days of employment:

1. Improve scores in quality of food for breakfast and dinner/room service to 100 2. Improve scores in Staff Helpfulness to 100 3. Establish Food Cost to 35% or lower. (YTD Budget 32%) 4. Establish Beverage Cost to 25% or lower (YT)D Budget 22% 5. Establish F&B payroll to less than 30% of Food Revenue (YTD budget 30%)

I have been given the opportunity to review this position description and have discussed the requirements of the position with the hiring supervisor. I understand this position description represents the minimum performance requirements of the job.

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