Restaurant Chef Job at Marriott Bonvoy

Job Description

Drives innovation and business results for a unique single restaurant (e.g., Third Party vendor, Marriott International (MI) inspired concept, etc.). Develops, designs, or creates new applications, ideas, relationships, systems, or products, including making artistic contributions. Creates a prominent image for the restaurant and drives 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. Demonstrates affinity for building relationships with a focus on creating exciting and memorable guest experiences. Accountable for achieving financial goals. Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.

Job Responsibility

Drives innovation and business results for a unique single restaurant
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including making artistic contributions
Creates a prominent image for the restaurant and drives 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
Demonstrates affinity for building relationships with a focus on creating exciting and memorable guest experiences
Accountable for achieving financial goals
Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes
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
Supports on-site/off-site public relations opportunities to promote the restaurant
Contributes to restaurant-related social media posts and public event communications
Serves as the primary point of contact for events or culinary-related community activities
Participates in local networking activities, which are often off property, in support of the restaurant
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
Responsible for Restaurant-specific 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.
Participates in recruiting efforts focused on identifying a talent pipeline
Participates in high-profile 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
Manages employee progressive discipline procedures
Participates in the employee performance appraisal process, providing feedback as needed
Advocates employee cross-training to support successful daily operations
Uses all available on-the-job 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 expectations and parameters
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluating results to choose the best solution and solve problems
Attends and participates in all pertinent meetings

Requirements

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
OR 2-year 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

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