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Chef F&B Manager- Delta Hotel Columbia SC

3 months ago

Columbia, United States Delta Hotel Columbia, SC Full time
Job DescriptionJob Description

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Chef F&B Manager- Delta Hotel in Columbia SC.

Job Purpose:

Plan and manage the following functions of the hotel F&B to achieve customer (guest, employee, corporate and owner) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long term planning and day-to-day operations of the above areas in the hotel. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us.

Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.

  • Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
  • Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
  • Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
  • Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
  • Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
  • Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
  • Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
  • Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
  • Assist in the creation and planning of menus and implement changes to continue to attract business.
  • Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.
  • Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.
  • Prepare daily requisitions for supplies and food items for production.
  • Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
  • Check and control the proper storage of product and check portion control, to maintain qualify product.
  • Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
  • Good working knowledge of accepted standards of sanitation.
  • Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc.)
  • Must have knowledge of food and beverage preparation and service.
  • Promptly report all maintenance issues
  • Properly receive and store food and other deliveries
  • Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
  • Participate in long range planning.
  • Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.
  • Participate in physical inventories
  • Guest Relations
  • Be readily available/ approachable for all guests.
  • Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan.
  • Extend professionalism and courtesy to guests at all times.
  • Adhere to all applicable Company Standard Operating Procedures.
  • Be an enthusiastic, helpful and positive member of the team
  • Be professional, responsible and mature in conduct and behavior
  • Be understanding of, encouraging to and friendly with all co-workers
  • Be self-motivated and use time wisely
  • Maintain open line of communications with each department
  • Communicate pertinent information
  • Respond positively to new ideas
  • Openly accept critical/developmental feedback
  • Maintain effective communication through the use of meetings, memorandums
  • Be available to help other departments in emergency situations
  • Perform other assignments as directed by supervisor.
  • Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.
  • Safety and Security Skills
  • Properly handle and account for keys
  • Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.

This job requires the ability to perform the following:

  • Requires advanced knowledge of the hospitality and business management fields.
  • Requires considerable working knowledge of other major areas and the skill to integrate and communicate that information.
  • Requires studying, analyzing and interpreting complex activities or information in order to improve known practices or develop new approaches.
  • Ability to make decisions with only general policies and procedures for guidance and keeping the General Manager informed of general direction.
  • Requires highly developed communication skills in leading Ambassadors and guest satisfaction.
  • Must have excellent speech and written skills in order to communicate with managers, guests and Ambassadors.
  • Must have excellent literacy skills necessary for reports, policies and procedures.
  • Must have vision ability in order to visually inspect hotel.
  • Must have mobility to walk through the front and the back of the hotel

Other:

  • Being passionate about people and service.
  • Strong communication skills are essential when interacting with guests and employees.
  • Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
  • Basic math skills are used frequently when handling cash or credit.
  • Problem-solving, reasoning, motivating, and training abilities are often used.
  • Have the ability to work a flexible schedule including nights, weekends and/or holidays

Amazing Benefits At A Glance:

  • Team Driven and Values Based Culture
  • Medical/Dental/Vision
  • Vacation & Holiday Pay
  • Same-day pay available
  • Employee Assistance Program
  • Career Growth Opportunities/ Manager Training Program
  • Reduced Room Rates throughout the portfolio
  • Third Party Perks (Movie Tickets, Attractions, Other)
  • 401(k)
  • Employee assistance program
  • Employee discount
  • Flexible schedule
  • Flexible spending account
  • Life insurance
  • Parental leave
  • Referral program