Director of Culinary Services (Hands-on)

OVERALL RESPONSIBITIES : Overseas all F&B areas to ensure a consistent, high-quality product and service are delivered. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food, sanitization, and service standards are achieved. Areas of responsibility comprise overseeing all F&B areas (e.g., banquets, room service, restaurants, bar / lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

REASONABLE ACCOMODATIONS STATEMENT

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

ESSENTIAL FUNCTIONS

• Displays leadership in guest hospitality, exemplifies customer service and creates a positive example for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Monitors all day-to-day activities of direct reports.
• Process associate's payroll, ensure accuracy and accountability
• Coordinate with the GM and Director of Finance on creating annual budgets and business plans.
• Work closely with the Director of Sales and Events, the Director of Finance, GM, and team to ensure accurate forecasting of F&B revenue and expenses to + / - 3% in 30-days.
• Work with Sales and Events teams to promote the F&B outlets
• Revenue generation : know and work to grow average check and capture ratios
• Ensure Marriott brand compliance with BSA.
• Direct and manage individual reviews and action plans for direct reports.
• Communicate results and plans to General Manager on a regular basis.
• Ability to handle conflict and resolve situations in a logical win / win manner both for customer and hotel.
• Observes service behaviors of employees and provides feedback to individuals and / or managers.
• Incorporates guest satisfaction as a component of department meetings with a focus on continuous improvement.
• Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.
• Develops, implements and maintains a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job. Ensure staff have required training and maintain records
• Utilizes all available on the job training tools for employees.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making; demonstrates honesty / integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Trains new cooking and service techniques to staff.
• Ensures daily huddles and monthly department meetings are conducted, informative, and contain training.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Ensure all areas are OSHA and VOSH compliant
• Programming and Maintaining POS and IRD systems
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Complete and submit quarterly GFSA audit
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Ensure proper accounting procedures are in place for (including but not limited to) : Beverage requisition system with empty bottle exchange and Proper void and hospitality charging process
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Provides and supports service behaviors that are “above and beyond” customer experience and retention.
• Foster an environment of creativity and inclusion
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Other duties as assigned by GM

QUALIFICATIONS

KNOWLEDGE / SKILLS