In-depth skills and knowledge of all kitchen operations. Capable of producing a consistent product to meet and exceed guests' needs in a timely manner. On a daily basis must monitor food production, quality and consistency.
HVAC Engineer is primarily responsible for the repair and maintenance of HVAC and refrigerant units of the resort. Additionally, they are responsible for preventative maintenance, resort operations, repair and modifications to the chillers and air handlers.
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.
Supervise the daily operations of the Banquet area to achieve customer satisfaction, quality service and compliance with local and corporate standard operating procedures. Banquet Manager is responsible for the daily operations of the Banquet area. May be involved in the budgeting process and monitoring of daily revenues and payroll expenses.