Margaritaville Resort - Executive Sous Chef
Company: BENCHMARK
Location: Montgomery
Posted on: April 9, 2021
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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
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