KST Manager

Description

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

Education and Experience

High school diploma or GED; 4 years experience in the procurement food and beverage culinary or related professional area.

OR

2-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.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

Orders and manages necessary supplies. Ensuring workers have supplies equipment tools and uniforms necessary to do their jobs.

Schedules events programs and activities as well as the work of others.

Monitors the inflow of ordered materials and the maintenance of current materials.

Conducts china glass and silver inventories.

Controls inventories of food equipment smallware and liquor and report shortages to designated personnel.

Inspects supplies equipment and work areas in order to ensure efficient service and conformance to standards.

Investigates reports and follows-up on employee accidents.

Manages all equipment china glass and silver (e.g. adequate clean supplies of each).

Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.

Enforces proper cleaning routines for serviceware equipment floors etc.

Enforces proper use and cleaning of all dish room machinery.

Ensures all food holding and transport equipment is in working order.

Ensures compliance with all applicable laws and regulations.

Ensures compliance with food handling and sanitation standards.

Informs and / or updates the executives the peers and the subordinates on relevant information in a timely manner.

Leading Kitchen Team

Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial / business decision making; demonstrates honesty / integrity; leads by example.

Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence.

Provides the leadership vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

Ensures and maintains the productivity level of employees.

Serves as a role model to demonstrate appropriate behaviors.

Achieves and exceeds goals including performance goals budget goals team goals etc.

Celebrates successes by publicly recognizing the contributions of team members.

Encourages and builds mutual trust respect and cooperation among team members.

Communicates performance expectations in accordance with job descriptions for each position.

Establishes and maintains open collaborative relationships with employees.

Participates in the management of departments controllable expenses to achieve or exceed budgeted goals.

Strives to improve service performance.

Solicits employee feedback.

Understands the impact of departments operation on the overall property financial goals and objectives.

Ensuring Exceptional Customer Service

Attends meetings and communicates with executive peers and subordinates as an effort to improve quality of service.

Manages day-to-day operations ensures the quality standards and meeting the expectations of the customers on a daily basis.

Emphasizes guest satisfaction during all 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.

Trains employees in safety procedures.

Provides feedback to individuals based on observation of service behaviors.

Reviews employee satisfaction results to identify and address employee problems or concerns.

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.

Ensures property policies are administered fairly and consistently.

Ensures utility staff is properly trained regarding sanitation equipment handling and chemical usage.

Participates in employee progressive discipline procedures.

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 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.

Required Experience :

Manager

Key Skills

Restaurant Experience,Customer Service,Employee Evaluation,Management Experience,Math,Employment & Labor Law,Sanitation,Leadership Experience,P&L Management,Mentoring,Supervising Experience,Restaurant Management

Employment Type : Full-Time

Experience : years

Vacancy : 1