Kitchen Manager

Summary:

The Kitchen Manager is responsible for overseeing the successful operation of all food and beverage related outlets to include: The Parks Grill, Banquets and Made Market Fresh Items. The Kitchen Manager is responsible for overseeing back of house (kitchen) operations and that all food and culinary operations are carried out professionally, exceed hotel brand standards and maximize profit.

Essential Duties and Responsibilities:

• Plan and direct daily culinary operations for all food and beverage outlets including restaurant, bar, room service and banquets.
• Create weekly staffing schedules for all staff members and ensure labor costs stay within budgeted payroll guidelines.
• Create and execute innovative food and beverage strategies, including menu creation, that will increase revenues and drive guest satisfaction.
• Implement effective cost controls for food, beverage and labor and adhere to budget guidelines.
• Regularly review, evaluate and respond to customer satisfaction and/or dissatisfaction of the outlets and/or banquets.
• Ensure compliance with all Hotel brand policies and procedures that relate to food and beverage, as well as local, state and federal laws and regulations.
• Hire, train, supervise, develop, discipline, counsel and evaluate associates.
• Maintain and document food & beverage inventories required by hotel and/or company policy.
• Maintain cleanliness standards for the North Carolina Health Department & Hotel brand standards.
• Responsible for department budget, expenses and profit.
• Responsible for the supervision of all culinary personnel.
• Ensure F&B staff is properly trained to brand and PHG standards and able to carry out the operations of each outlet standard (restaurant, bar, room service).
• Drive outlet revenues through strategic marketing, promotion and up selling efforts.
• Ensure that all complaints regarding food quality, service, or accommodations are investigated and resolved.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor budgets and payroll, and review to ensure that expenditures are authorized and meet budget standards.
• Monitor compliance with health and fire regulations regarding food preparation and serving in lodging and dining facilities.
• Establish standards for personnel performance and customer service.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
• Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Responsible for inventories of equipment, small ware, and food.
• Is actively engaged in attracting and retaining talent within the F&B department to the organization.
• Perform other duties as requested by F&B Director.

Supportive Functions:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions:

• Attend mandatory meetings.
• Participate in budget reviews; develop short and long term financial operating plans.
• Utilize computer equipment to analyze forecast, cost and revenue reports and make informed decisions to ensure profits are maximized.
• Keep work area clean and organized.
• Complete other duties as assigned by the F&B Director.
• Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards.

Supervisory Responsibilities:

• Cooks & Dish Washers

Qualification Requirements:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Knowledge, Skills and Abilities:

• Ability to deal with management, associates, guests, and general public in a courteous, tactful and patient manner.
• Approach each guest interaction with the mindset of exceeding guest expectations and contributing to the overall guest experience.
• Establish and maintain effective working relationships with associates and department heads.
• Thorough knowledge of the food & beverage operation from the back of the house and front of the house.
• Ability to work well under pressure and deal with stressful situations during busy periods.
• Help create a totally satisfying food and beverage experience through friendly and personalized service.
• Contribute to a fun, energized and comfortable working environment as an active member of the element hotels team.
• Build strong relationships with peers and coworkers to facilitate communication and efficient operation of the hotel.
• Illustrate professionalism through positive attitude, spirit and leading by example.
• Drive product quality and guest satisfaction consistently operating as if they “own it”.

Special Requirements:

• The hotel operates 7 days a week, 24 hours a day. Weekly work schedule may vary and will fluctuate based on business demand. The Kitchen Manager must maintain a flexible schedule and be readily available.
• The position requires prior supervisory experience over cooks, servers and bartenders.
• Adherence to all PHG, Hotel Brand, State and local Safety Guidelines including but limited to use of non-slip shoes, utilization of back brace when lifting heavy items, etc.
• Associates are expected to carry out all reasonable requests by team leaders and managers and act as a team player with all levels of staff.
• Participate in all mandatory job training and meetings.
• Adhere to requirements, policies, and procedures as outlined in Employee Handbook and/or other property documents.