Job Number: 25173844
Job Category: Food and Beverage & Culinary
Location: Via Regina 41, Cadenabbia di Griante, Como, Italy, 22011
Schedule: Part Time
Position Type: Management
Job Summary
Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.
Candidate Profile
We are looking for a dedicated professional with strong organizational skills, experience managing kitchen utility operations, exceptional customer service orientation, and ability to lead a diverse team within a luxury hospitality environment.
Education and Experience
* High school diploma or GED with 4 years experience in procurement, food and beverage, culinary, or related professional area.
* 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major with 2 years experience in procurement, food and beverage, culinary, or related professional area.
Managing Day-to-Day Operations
* Orders and manages necessary supplies. Ensures workers have supplies, equipment, tools, and uniforms needed.
* Schedules events, programs, and activities, as well as the work of others.
* Monitors inflow of ordered materials and maintenance of current materials.
* Informs and/or updates executives, peers, and subordinates with relevant information in a timely manner.
* Supervises dishroom shift operations.
* Performs all duties of utility employees as necessary.
* Manages all equipment, china, glass, and silver, ensuring adequate clean supplies of each.
* Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd.
* Operates and maintains all department equipment and reports malfunctions.
* Enforces proper breakdown procedures for banquets, restaurants, room service, and employee cafeteria.
* Conducts china, glass, and silver inventories.
* Purchases appropriate supplies and manages inventories according to budget.
* Interacts with vendors and Health Department representatives as required.
* Ensures employees maintain required food handling and sanitation certifications.
* Comprehends budgets, operating statements, and payroll progress reports to assist in financial management of the department.
* Schedules employees to correspond with business demands and tracks employee time and attendance.
* Manages payroll administration.
* Ensures compliance with all Food & Beverage policies, standards and procedures.
* Inspects supplies, equipment, and work areas to ensure efficient service and conformance to standards.
* Controls inventories of food, equipment, smallware, and liquor, reporting shortages to designated personnel.
Leading Kitchen Team
* Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty and integrity; leads by example.
* Supervises and manages employees. Manages all day-to-day operations and understands employee positions well enough to perform duties in their absence.
* Provides leadership, vision, and direction to prioritize departmental goals efficiently and effectively.
* Ensures and maintains productivity level of employees.
* Serves as a role model to demonstrate appropriate behaviors.
* Achieves and exceeds goals including performance, budget, and team goals.
* Encourages and builds mutual trust, respect, and cooperation among team members.
* Ensures regular ongoing communication with employees to create awareness of business objectives and communicate expectations, recognizing performance and producing desired results.
* Participates in management of department's controllable expenses to achieve or exceed budgeted goals.
* Understands impact of department operations on overall property financial goals and objectives.
* Manages to achieve or exceed budgeted goals.
Ensuring Exceptional Customer Service
* Attends meetings and communicates with executive, peers, and subordinates to improve quality of service.
* Manages day-to-day operations, ensuring quality, standards, and meeting customers' expectations daily.
* Empowers employees to provide excellent customer service.
* Emphasizes guest satisfaction during departmental meetings and focuses on continuous improvement.
Managing and Conducting Human Resource Activities
* Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
* Recruits, interviews, selects, hires, and promotes employees in the organization.
* Assists as needed in interviewing and hiring of employee team members with appropriate skills.
* Participates in employee performance appraisal process, providing feedback as needed.
* Solicits employee feedback, utilizes an open door policy, and reviews employee satisfaction results to identify and address concerns.
* Participates in employee progress discipline procedures.
* Observes service behaviors of employees and provides feedback to individuals.
Equal Opportunity Employer Statement
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
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