Margaritaville Resort - Executive Sous Chef

Company: BENCHMARK
Location: Montgomery
Posted on: April 9, 2021

Job Description:

Margaritaville Lake Resort, Montgomery, TX 77356 Benchmark's company culture is central to our management philosophy. The company's stated purpose is "to provide an entrepreneurial environment where determined people dare to create, share, and build futures.To be the "benchmark" by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.Job Description Summary:The Executive Sous Chef is responsible for assisting the Executive Chef with the overall food service, throughout the property, and providing the optimal service possible while operating within predetermined budgetary limitations.Job Description:QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCETwo year college degree or equivalent. Two years related experience. Four years management experience. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Knowledge of Micros. Ability to make quick decisions in high stress situations. Excellent customer service skills. Pleasant and positive personality. Well organized. Ability to study, analyze and interpret complex activities. Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger and collect accurate information. Ability to listen effectively, speaks, read and write English clearly to ascertain and document important information. Ability to follow written and or verbal instructions. Intermediate or above experience in Excel formulas for forecasting and scheduling Serve Safe Certification and State Sanitation Certification preferred. ESSENTIAL FUNCTIONS:Responsible for maintaining a consistently smooth running operation. Manage the daily production, preparation, and presentation of all food for the properties restaurants, banquets, and room service to ensure a quality and consistent product. Forecasting and scheduling of staff according to occupancy levels. Daily tracking of payroll and revenue. Ensure physical atmosphere and cleanliness of all areas of responsibilities. Monitoring of all current inventories and assists in end of the month inventories. Attending department head, conference review, food and beverage and pre-con meetings as required. Responsible for timely performance evaluations of staff. Maintaining profitability through forecasting and staffing. Handling of guest complaints in a professional and efficient manner. Providing a pleasant and efficient atmosphere for staff and guests. Manage all property programs to ensure compliance with the SOPs and STOs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. Assist in recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through corporate guidelines, hold monthly meetings. Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service. Must have Serve Safe Certification and State Sanitation Certification. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. MARGINAL FUNCTIONS: 1. Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. 2 . Should assume the responsibilities of the Executive Chef in his/her absence. 3. Perform special projects and other responsibilities as assigned. 4. Upon employment, all employees are required to fully comply with Benchmark rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Full time R0030467 About Us BENCHMARK--, a global hospitality company, is a trailblazer in the development, management, marketing and owner-advisory services of resorts, hotels, conference centers and exclusive private clubs. In addition to the company' iconic Benchmark Resorts & Hotels portfolio, the Gemstone Collection is a distinctive luxury portfolio of independent hotels & resorts in highly preferred destinations. BENCHMARK'S distinguished and proven reputation is deeply-rooted in core values that are focused and aligned with exceeding ownership and stakeholder performance expectations. The combined portfolios feature nearly 70 unique and distinctive properties domestically and internationally. The company leadership and valued employees are passionately committed to delivering the industry' most authentic, enchanted, soulful, vibrant, unrivaled and memory-making experience. BENCHMARK'S progressive "Be The Difference" culture and values are a cornerstone to the company's nearly 40 years of extraordinary achievement and prosperity. Many properties have been recognized with the Benchmark Conference Centers-- mark of meeting excellence. www.benchmarkglobalhospitality.com

Keywords: BENCHMARK, Danbury , Margaritaville Resort - Executive Sous Chef, Hospitality & Tourism , Montgomery, Connecticut