Assist with the planning and managing of the kitchen as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.
Serve guests in hospitable manner to ensure positive guest experience during arrival and departure process. This position is critical to providing the guest with a positive initial and final impression.
Supervise the daily operations of the Catering area to achieve customer satisfaction, quality service and compliance with local and corporate standard operating procedures. Position is responsible for the daily operations of the Catering area. Recommend procedural changes. May be involved in the budgeting process and monitoring of daily revenues and payroll expenses.
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.