Restaurant Chef - Panama, Panamá - Marriott International, Inc
Descripción
Job Number
Job Category Food and Beverage & Culinary
Location JW Marriott Panama, Calle Punta Colon, Panama City, Punta Pacifica, Panama VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management
JOB SUMMARY
CANDIDATE PROFILE
Education and Experience
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
- 2year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Leading a restaurant driven by culinary distinction (e.g., Third Party vendor, MI inspired concept
, etc.)
- Supervises restaurant kitchen operations.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communicates production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Monitors compliance with all applicable laws, regulations, policies and procedures.
- Follows proper handling and right temperature of all food products and correct storage standards.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to promote the meeting of standards.
- Determines how food should be presented and creates decorative food displays.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
Creating a Prominent I
mage for the Restaurant and Driving Business through Significant Marketing/Public Relations/Media Activities
- Oversees the restaurant marketing plan in partnership with the Restaurant General Manager/Manager and Hotel/Brand Marketing teams.
- Supports onsite/offsite public relations opportunities to promote the restaurant.
- Contributes to restaurantrelated social media posts and public event communications.
- Serves as the primary point of contact for events or culinaryrelated community activities.
- Participates in local networking activities, which are often off property, in support of the restaurant.
Building Relationships with a Focus on Creating Exciting and Memorable Guest Experiences
- Interacts with guests to obtain feedback on product quality and service levels.
- Provides services that promote customer satisfaction and retention.
- Monitors quality and standards in order to meet the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs and providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
Achieving Financial Goals
- Responsible for Restaurantspecific Profit & Loss.
- Takes an entrepreneurial approach in partnership with the Restaurant Manager/General Manager to meet financial goals.
- Understands financial opportunities by surveying culinary trends within their market.
- Drives top line revenue opportunities by being actively involved in the sales process.
- Sets and supports achievement of kitchen goals including performance, budget, team, etc.
Managing and Conducting Human Resource and Talent Management Activities
- Participates in recruiting efforts focused on identifying a talent pipeline.
- Participates in highprofile recruiting activities.
- Actively engages in the interviewing and hiring of employee team members with appropriate skills.
- Maintains authority over staffing decisions, within corporate policies.
- Prepares monthly labor forecasts and weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
- Adjusts schedules throughout the week to meet business demands.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Advocates employee crosstraining to support successful daily operations.
- Uses all available onthejob training tools for employees.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Monitors and maintains the productivity level of employees.
- Facilitates employee understanding of expectati
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