Minimum 5 years' experience in 4 diamond or 4 star hotel or restaurant, Ability to manage a staff of 12 or more employees, Supervise, train, and inspect the performance of assigned Kitchen Staff, ensuring that all procedures are completed to the Hotel and Ballantyne Resort Standards, while working within the budgeted guidelines. Assist where necessary to ensure optimum service to guests. Provides support, training, direction, and focus, helps staff members have continuous success. Develop understanding of stewarding processes.
-Maintain complete knowledge of the following: All hotel features/services, hours of operation, All hotel restaurant food concepts, menu price range, dress code and ambiance, all hotel catering events and restaurant covers, All hotel occupancy rates, Daily house counts and expected arrivals/departures (particularly VIPs), Scheduled daily group activities, names and location of meeting/banquet rooms. Local events, attractions, holiday schedules.
-Meet with Executive Chef daily to review business
-Accommodate all customer requests expediently and courteously. Follow up with designated hotel personnel to ensure completion of request.
-Monitor and ensure the cleanliness of the work areas.
-Progressive menu writing skills, indigenous to the area
-Ensure that plating and recipe guides are followed and that all food items are consistent.
-List production and assign specific job tasks.
-Adjust standard production quantities depending upon the forecasted business.
-Ability to sort and organize all banquet event orders in an understandable manner.
-Ensure that all the departments under your responsibility are working together.
-Ensure that a daily inventory is kept of all meat, fish, produce and freezer items.
-All perishable food items must be wrapped and dated.
-Spot-check that menu items are being produced to standards.
-Follow all hotel procedures and policies.
-Prepare weekly forecast of labor costs and expenses.
-Conduct monthly departmental meetings.
-Attend designated meetings.
-Maintain updated resource materials on all vendors and information to accommodate customer requests.
-Provides a professional image at all times, through appearance and dress.
be able to work a flexible shift that includes: Days, Afternoons, Nights and Weekends. Plus work Holidays as well, if needed.Note: May be assigned other duties by supervisor or management EDUCATION AND EXPERIENCE:
2 year degree from an accredited culinary institution
-High School Diploma or equivalent
-College degree -
-4 or more years in a 4 Diamond or 4 star hotel or restaurant
-Must obtain valid ServSafe Certification
-CPR certificationSKILLS & ABILITIES:
-Excellent organizational and time management skills
-Excellent verbal and written communication skills
-Customer Service skills
-Ability to work the first and second shifts as well as some weekends and holidays
-Able to work overtime as needed
EEO and ADA Statements
-Ability to talk, hear, see, stand, walk, bend, kneel, stoop, crouch, crawl, climb, reach and perform repetitive motions.
-Able to work in a fast paced, stressful environment
-Ability to push, pull, lift, carry or otherwise move up to 50 lbs.
The Ballantyne is an Equal Opportunity Employer, committed to maintaining a diverse workforce and inclusive culture. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job. **Please note if you have previously applied to this position, please do not apply again**