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.
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.
Assist Bartender in the serving of guests to ensure positive guest experience. A typical schedule for this role includes Thursday, Friday and Saturday evening shifts into the late night; holidays and weekend availability is necessary.