Job Description

POSITION SUMMARY

Direct and oversee all culinary operations, including, but not limited to, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Create and implement new menus and individual menu items for restaurants; and banquet and events spaces based on current food trends and regional tastes Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, and cleanliness Complete scheduled inventories and stock and requisition necessary supplies Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly Ensure compliance with federal, provincial, and company health, safety, sanitation and alcohol awareness standards Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management, and meeting participation and facilitation Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations, and delivering recognition and reward Close coordination and communication with other internal departments Collaborate with the Sales, and Food and Beverage department to fulfill BEOs for meetings, and events held at the hotel Collaborate with the Maintenance department to complete work orders for maintenance repairs Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Perform other reasonable job duties as requested by the General Manager.

PREFERRED QUALIFICATIONS

10 years experience in a 4-5 star hotel kitchen setting. 4-year Bachelor's degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; required. Master's degree, is an asset. 5-10 years of experience in running banquet events for 200-500 people (receptions/weddings/dinners/conferences) in a hotel setting is a MUST. Minimum 5 years of supervisory experience. Developed proficiency with forecasting, cost controls and scheduling through related experience Proven leadership skills that support an environment of employee growth and development, interdepartmental teamwork and exceptional customer service Must have the ability to multi-task and manage deadlines A dynamic, enthusiastic, creative leader who thrives under pressure and is able to perform multiple functions and troubleshoot when needed Creative, and able to think outside of the box when creating menu items for seasonal or certain times of the year. Must be service and detail-oriented; possessing a friendly, approachable demeanor, and exceptional problem-solving skills Computer proficiency; including Microsoft Office and Windows. InfoGenesis experience, an asset. Experience managing payroll as an asset Must have SMART SERVE Certification Must be able to work a flexible schedule including nights, weekends and holidays The ability to stand and/or walk for long periods of time and lift/push/pull up to 40 lbs Must live in the Cambridge-Kitchener-Waterloo area.
Job Types: Full-time, Permanent

Pay: $65,000.00-$70,000.00 per year

Work Location: In person