Ph3Additional Information /h3 pbJob Number /b /p pbJob Category /b Food and Beverage Culinary /p pbLocation /b The Lake Como EDITION, Via Regina 41, Cadenabbia di Griante, Como, Italy, 22011 /p pbSchedule /b Full Time /p pbLocated Remotely? /b N /p pbPosition Type /b Management /p h3Job Summary /h3 pManages 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. /p h3Candidate Profile /h3 pEducation and experience requirements: /p ul liHigh school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area. /li li2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area. /li /ul h3Job Family Core Work Activities /h3 h3Managing Day-to-Day Operations /h3 ul liOrders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs. /li liSchedules events, programs, and activities, as well as the work of others. /li liMonitors the inflow of ordered materials and the maintenance of current materials. /li liInforms and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. /li liSupervises dishroom shift operations. /li liPerforms all duties of utility employees as necessary. /li liManages all equipment, china, glass and silver and ensures adequate clean supplies of each. /li liCoordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd. /li liOperates and maintains all department equipment and reports malfunctions. /li liEnforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria. /li liConducts china, glass and silver inventories. /li liPurchases appropriate supplies and manages inventories according to budget. /li liInteracts with vendors and Health Department representatives as required. /li liEnsures employees maintain required food handling and sanitation certifications. /li liComprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. /li liSchedules employees to business demands and tracks employee time and attendance. /li liManages payroll administration. /li liEnsures compliance with all Food Beverage policies, standards and procedures. /li liInspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards. /li liControl inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. /li /ul h3Leading Kitchen Team /h3 ul liUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. /li liSupervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. /li liProvides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. /li liEnsures and maintains the productivity level of employees. /li liServes as a role model to demonstrate appropriate behaviors. /li liAchieves and exceeds goals including performance goals, budget goals, team goals, etc. /li liEncourages and builds mutual trust, respect, and cooperation among team members. /li liEnsures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results. /li liParticipates in the management of department's controllable expenses to achieve or exceed budgeted goals. /li liUnderstands the impact of departments operation on the overall property financial goals and objectives. /li liManages to achieve or exceed budgeted goals. /li /ul h3Ensuring Exceptional Customer Service /h3 ul liAttends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service. /li liManages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis. /li liEmpowers employees to provide excellent customer service. /li liEmphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. /li /ul h3Managing and Conducting Human Resource Activities /h3 ul liProvides guidance and direction to subordinates, including setting performance standards and monitoring performance. /li liRecruits, interviews, selects, hires, and promotes employees in the organization. /li liAssists as needed in the interviewing and hiring of employee team members with appropriate skills. /li liParticipates in the employee performance appraisal process, providing feedback to employees as needed. /li liSolicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. /li liParticipates in employee progress discipline procedures. /li liObserves service behaviors of employees and provides feedback to individuals. /li /ul pAt 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. /p /p #J-18808-Ljbffr