2 hospitality jobs found

Job Details Job Location Cambria Austin - Austin, TX Position Type Full Time Salary Range $20.00 - $22.00 Hourly Description POSITION PURPOSE To maintain high standards of food & beverage quality, service, and merchandising to maximize profits. Ensure a positive guest experience, taking ownership of situations and following up on every request. ESSENTIAL RESPONSIBILITIES Plan and direct the functions of administration and planning of the F&B Outlets to meet the daily needs of operation. Supports and supervises the restaurant while working closely with the Food & Beverage Manager and the Executive Chef Ensure attendance at all mandatory meetings Ensure effective hiring, training, coaching, and career development. Lead and coach the team towards achieving exceptional guest service and staff satisfaction results. Full understanding of staff engagement with guests. Responsible for maintaining high energy, positive attitude, and professional appearance. Monitor restaurant activities and troubleshoot problems. Perform any general cleaning tasks using standard resort cleaning products to adhere to health standards. Consult with the Director of Sales and Group Manager on a weekly basis as well as with other departments as necessary. Participate, support and make recommendations for ongoing restaurant programs with continuous improvement in networking and long-range planning. Implement effective control of food, beverage and labor costs among departments. Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion. Regularly review and evaluate the degree of customer acceptance of the restaurant and bar. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment. Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department. Plan and administer a training and development program within the department, which will provide well-trained Staff Members at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Responsible for the selection, training and development of the staff members within the department. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws. Give direction and be responsible for the implementation of plans. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures. Participate in the hiring process of new staff members. Assist with the preparation of Staff Member Transaction Forms, performance appraisals, and any Staff Service forms as appropriate. Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed. Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work. Maintain close contact with staff members, respecting them as individuals and ensuring good communications leading to high morale in the department. Discuss grievances, suggestions, and complaints with staff. Attempt to resolve problems and recommend appropriate solutions and actions to the Food & Beverage Manager and Executive Chef Ensure that all progressive disciplinary action is presented within two days from the point of infractions. The disciplinary action forms shall be completed, as needed with violations defined, requirements for corrective action, and consequences for non-adherence. Be familiar with all company policies and benefits. Thorough knowledge of food products, standard recipes and proper preparation. Ability to distinguish product quality, taste, texture and presentation and observe preparation. Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the resort: Monitor resort activities and troubleshoot problems. Operate word processing program in computer. Perform any general cleaning tasks using standard resort cleaning products to adhere to health standards. Additional duties as necessary and assigned. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required. Ability to access and accurately input information using a moderately complex computer system. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts. Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision. Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. PHYSICAL DEMANDS Most work tasks are performed in and outdoors. Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens (F), possibly for one hour or more. Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. Ability to distinguish product quality, taste, texture and presentation and observe preparation. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space and to reach other departments of the resort on a timely basis. Must be able to lift to 45 lbs. occasionally. May be required to lift trays of food or food items weighing up to 45 lbs. occasionally. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. EDUCATION High school or equivalent education required. Bachelors degree preferred. EXPERIENCE 3-5 years experience in overall Food & Beverage operation as well as management experience. Culinary, sales and service background required. LICENSES OR CERTIFICATES California RBS Certification GROOMING All Staff Members must maintain a neat . click apply for full job details

Location Barton Creek Resort & Spa Barton Creek Resort & Spa's success is due to its dedicated, intelligent and self-motivated family of associates who work together to maintain the company's trademark high standards. If you would like to be a part of an environment where teamwork is emphasized and individual excellence is encouraged then this is the place for you. Omni Barton Creek Resort and Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Barton Creek may be your perfect match. Job Description Omni Hotels & Resorts is seekingExecutive Chef Banquetsfor the beautiful new Barton Creek Resort & Spa! Ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2022 Responsibilities Responsible for the supervision and management of Resort culinary staff, providing direct support to the Resort Chefs and Sous Chefs. Responsible for ensuring operating costs in all food production outlets are minimized. Work with the F&B Director with capital expenditure items for the food and beverage department. When agreed, control all overheads and achieve food cost budget throughout the oncoming year. Report all variances from actual budget with the reasons and recommendations for remedial action. Consult with Resort F&B Department managers on the market potential for outlets relating to the market competitors and the availability of the product. In conjunction with the F&B Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food and beverage controller for costing. Constantly inspect all food service outlets during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. Attend recruiting events at culinary school and colleges. Product Control Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. Maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. Oversee the creation of recipes and production methods. Work in conjunction with the banquet chef to compile new banquet menus . Marketing Maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets. Maintain an up-to-date knowledge of competitor's food production/offering. Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions. Staffing Plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime. Interview/recruit suitable staff for the operation, in conjunction with ASC and the F&B Director. Oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out. Be aware of state legislation in employment and industrial relations. Executive Duties Effectively coach and counsel associates and managers as needed and complete performance evaluations. Actively participate in the critical path task sheet for the food and beverage department. Conduct/attend all required department meetings and company training. Champion and drive the All In/Omni culture. Qualifications Must have at least 15 years culinary leadership experience in a high volume, full service kitchen, preferably in a hotel environment. Candidate must have proven exemplary culinary skills and must be able to lead, develop, and motivate staff. Extensive food and wine knowledge and creativity. Excellent written and verbal communication skills as well as organizational skills. Candidate must be creative and up to speed on new concepts and food trends. Computer literate and detail orientated is a must. Must have basic mathematical skills and be able to create and understand financial reports. Must have experience managing payroll and scheduling. Must be able to work a flexible schedule to include weekends and holidays. College education and/or culinary degree is strongly preferred. Texas Food Handler / Serve Safe certified food manager is required. Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Poster () and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement () If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to Job LocationsUS-TX-Austin Posted Date3 weeks ago(9/11/:27 AM) Requisition ID 3 of Openings 1 Category (Portal Searching) Culinary