Assistant Manager - KST Job at Marriott Bonvoy (Jim Corbett)

Job Description

Assists in the management of the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

Job Responsibility

Assists in the management of the daily kitchen utility operations and staff
Orders and manages necessary supplies
Schedules events, programs, and activities, as well as the work of others
Monitors the inflow of ordered materials and the maintenance of current materials
Conducts china, glass and silver inventories
Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel
Inspects supplies, equipment, and work areas
Investigates reports and follows-up on employee accidents
Manages all equipment, china, glass and silver
Follows loss prevention policies
Enforces proper cleaning routines for serviceware, equipment, floors, etc.
Enforces proper use and cleaning of all dish room machinery
Verifies all food holding and transport equipment is in working order
Verifies compliance with all applicable laws and regulations
Verifies compliance with food handling and sanitation standards
Informs and/or updates the executives, the peers and the subordinates on relevant information
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Assists with management of employees and management of all day-to-day operations
Verifies and assists with maintaining the productivity level of employees
Serves as a role model to demonstrate appropriate behaviors
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Celebrates successes by publicly recognizing the contributions of team members
Encourages and builds mutual trust, respect, and cooperation among team members
Communicates performance expectations
Establishes and maintains open, collaborative relationships with employees
Participates in the management of department's controllable expenses
Strives to improve service performance
Solicits employee feedback
Understands the impact of department's operation on the overall property financial goals
Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service
Manages day-to-day operations, verifies that the quality, standards and meeting the expectations of the customers
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Assists with recruiting, interviews, hiring and promoting employees
Trains employees in safety procedures
Provides feedback to individuals based on observation of service behaviors
Reviews employee satisfaction results to identify and address employee problems or concerns
Verifies that property policies are administered fairly and consistently
Verifies that utility staff is properly trained regarding sanitation, equipment handling and chemical usage
Participates in employee progressive discipline procedures

Requirements

High school diploma or GED
3 years experience in the procurement, food and beverage, culinary, or related professional area
OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
1 year experience in the procurement, food and beverage, culinary, or related professional area

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Assistant Manager - KST

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