Job Summary: 

• Manage crises and prepare incident reports
• Apply basic negotiation skills and techniques
• Manage service performance
• Solve problems and make decisions at the managerial level
• Manage productivity improvements
• Leadership and People Management
• Plan direct hiring, training, and scheduling of food service personnel
• Supervise, train, and develop staff, and monitor consistency in work performance
• Role model the service vision
• Coach for service performance
• Develop a work team and lead workplace communication and engagement

Skills on Resume: 

• Crisis Management (Hard Skills)
• Incident Reporting (Hard Skills)
• Negotiation Skills (Soft Skills)
• Service Management (Hard Skills)
• Decision Making (Soft Skills)
• Productivity Improvement (Hard Skills)
• Staff Development (Soft Skills)
• Team Leadership (Soft Skills)

Job Summary: 

• Supervise, motivate, and empower staff
• Conduct orientation and training for new hires
• Food and Beverage Production and Service
• Assist in the planning and development of menus and recipes
• Perform quality control and check the presentation of food
• Understand nutritional knowledge and dietary requirements
• Apply F&B concepts and set up
• Master recipes from various cuisines
• Perform culinary applications and techniques
• Manage quality system and processes
• Implement site/outlet and equipment maintenance plans

Skills on Resume: 

• Staff Motivation (Soft Skills)
• New Hire Training (Hard Skills)
• Menu Planning (Hard Skills)
• Quality Control (Hard Skills)
• Nutritional Knowledge (Hard Skills)
• F&B Setup (Hard Skills)
• Culinary Techniques (Hard Skills)
• Equipment Maintenance (Hard Skills)

Job Summary: 

• Works directly with Chef Manager and Dining Room Manager on menu development and engineering, reviewing menus, analyzing recipes, and determining food, labor, and overhead costs.
• Notes the utilization of food surpluses and leftovers, taking into account the probable number of guests and the popularity of various dishes.
• Familiarizes newly hired Cooks and Stewards with the practices of the kitchen and oversees training
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production with hands-on support.
• Represents the company in a courteous, efficient, and friendly manner in all customer and employee interactions
• Establishes and enforces nutrition, sanitation, recipe compliance, safety, and merchandising standards
• Be responsible for compliance with all local, state, and federal requirements relative to operation, equipment, training, and certification for the culinary department.
• Assures compliance with all sanitation, ServSafe, and safety requirements
• Ensures corporate and OSHA safety standards are followed
• Maintains professional appearance at all times, clean and well-groomed in accordance with company standards

Skills on Resume: 

• Menu Engineering (Hard Skills)
• Cost Analysis (Hard Skills)
• Food Utilization (Hard Skills)
• Staff Training (Soft Skills)
• Kitchen Supervision (Hard Skills)
• Customer Relations (Soft Skills)
• Safety Compliance (Hard Skills)
• Professional Conduct (Soft Skills)

Job Summary: 

• Participation in industry-related meetings and organizations
• Prep Lists/Production Sheets, coordinate assignments to culinary personnel.
• Ensure recipe adherence, noting suggested adjustments.
• Support oversight of DPH sanitation regulations in the kitchen.
• Manage leftovers/storage/usage and cooler organization (walk-ins and reach-ins in hot and cold production areas.
• Oversee production and set up of Catering events.
• Communicate daily with the Chef Manager on any issues in the kitchen.
• Ensure daily production is being followed accurately according to tally guides.
• Support Onboarding and Training new employees with guidance from the Chef Manager
• Participate in the development and presentation of material for weekly staff huddles.
• Communicate with the Chef Manager on any equipment work order/repair/ordering needs.

Skills on Resume: 

• Industry Participation (Soft Skills)
• Production Coordination (Hard Skills)
• Recipe Adherence (Hard Skills)
• Sanitation Oversight (Hard Skills)
• Storage Management (Hard Skills)
• Catering Setup (Hard Skills)
• Kitchen Communication (Soft Skills)
• Employee Onboarding (Soft Skills)

Job Summary: 

• Uphold and enforce BierCraft high high-quality standards, checklists, and procedures
• Cultivate a positive work environment where staff may grow professionally
• Assist in store shift management and budgetary controls
• Assist in developing and motivating staff to be their best
• Address issues as they arise, seeking positive solutions
• Manage the kitchen in the absence of the Culinary Manager (Chef) and Assistant Culinary Manager (Sous Chef)
• Assist the Culinary Manager and Assistant Culinary Manager
• Support the Head and Sous Chef in running aspects of the Kitchen, including leading a smooth and busy service.

Skills on Resume: 

• Quality Enforcement (Hard Skills)
• Work Environment (Soft Skills)
• Shift Management (Hard Skills)
• Staff Motivation (Soft Skills)
• Issue Resolution (Soft Skills)
• Kitchen Management (Hard Skills)
• Culinary Support (Hard Skills)
• Service Leadership (Soft Skills)

Job Summary: 

• Train and develop all hourly employees to their fullest potential for future manpower needs.
• Assist in maintaining budgeted food cost and labour cost.
• Monitor and help control energy consumption and develop an active energy conservation program.
• Develop a workable accident prevention program to make all associates aware of safety.
• Good communication with the Executive Chef, Executive Sous Chef and Sous Chef, Pastry Chef, and Chinese Chef.
• Promote inter-departmental co-operation and teamwork with all departments.
• Supervise all food production in Marriott Café, Cross Road Café, and Lobby Lounge.
• Participate in developing a la carte menu, Buffet menu, and a 15-minute training program.
• Understand job descriptions list is being followed.

Skills on Resume: 

• Employee Development (Soft Skills)
• Cost Control (Hard Skills)
• Energy Management (Hard Skills)
• Safety Awareness (Hard Skills)
• Chef Communication (Soft Skills)
• Team Cooperation (Soft Skills)
• Food Production (Hard Skills)
• Menu Development (Hard Skills)

Job Summary: 

• Regulate the temperature of ovens, broilers, grills, and roasters.
• Pull food from freezer storage to thaw in the refrigerator.
• Ensure proper portion, arrangement, and food garnish.
• Monitor the quality and quantity of food that is prepared.
• Communicate assistance needed during busy periods.
• Inform Chef of excess food items for use in daily specials.
• Inform the Food and Beverage service staff of menu specials and out-of-stock menu items.
• Prepare and cook food according to recipes, quality standards, presentation standards, and the food preparation checklist.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, and serve as a role model.
• Follow all company and safety and security policies and procedures, report maintenance needs, accidents, injuries, and unsafe work conditions to the manager
• Complete safety training and certifications.

Skills on Resume: 

• Temperature Regulation (Hard Skills)
• Food Thawing (Hard Skills)
• Portion Control (Hard Skills)
• Food Monitoring (Hard Skills)
• Busy-Period Communication (Soft Skills)
• Menu Updates (Soft Skills)
• Food Preparation (Hard Skills)
• Staff Coaching (Soft Skills)