This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Maintain and exceed guest experiences of Four Diamond boutique Hotel property in Historic Downtown Providence. Responsible for creating and maintaining the standards of the dinning excellence in all aspects of guest interaction. Craft menus that are consistent with on trend dishes using regional influences and ingredients, contemporary presentations, and managing a professional kitchen.
Develop a menu and culinary staff whose primary focus is guest satisfaction. Lead a team of hospitality professionals dedicated to maintaining excellence in all aspects of daily operations. Manage by implementing operational procedures that ensure costs, scheduling and menu planning are consistent with the Hotel?s financial goals.
Oversee, prepare and delegate all tasks associated with menu item execution Supervise and motivate the culinary team to prepare foods in accordance to your standards for the Hotel. Establish measurable training processes Cultivate an atmosphere of cross departmental responsibility to all co workers through coaching and behavioral example. Write menus that are supported with written measurable standards for culinary staff to clearly work from, using industry costing procedures, and maintain guidance materials with supporting documentations Operate to code all health and safety standards dictated by the Hotel and State regulations
Schedule, Purchase and Price in accordance to Hotel procedures, anticipated business volumes and departmental goals, Maintain inventory and ingredients in accordance to business levels with best business and storage practices.
Manage and foster a team of professionals who are encouraged to seek ways to improve the guest experience, respect one another and understand consequential disciplinary actions to assure policies are met.
Five years Experience in Hotel White Table Cloth ala carte and banquet Dinning Demonstrate an ability to motivate and manage staff, communicates professionally to management, work well under stress, interact directly with guests, have basic computer skills.
Become certified in required corporate and State policies and regulations Prefer degree from accredited Culinary/ Hospitality Program Is able to physically lift over seventy five pounds, and stand for long periods of time.