JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you re happy, our guests will be happy. It s as simple as that. Our hotels offer a work experience unlike any other, where you ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That s The JW Treatment .
Manages the day-to-day kitchen utility operations and staff; typically in a large property. Sales volume, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position. Oversees multiple dish rooms operations, night cleaning, back dock cleaning, maintenance, banquet operations, food plating, equipment, and logistics (set-up, breakdown, transportation, and storage). Oversees kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, utility cleaners (back aisles), etc.) and kitchen controllables (e.g., property inventory of china, glassware, silver to include banquet equipment and logistics). Works with the food and beverage/culinary management team and employees to continually improve guest and employee satisfaction while maintaining the operating budget. As a department head, uses leadership skills to manage other managers.
Education and Experience
High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.
2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.
CORE WORK ACTIVITIES
Coordinating Operations with Other Departments
Coordinates manpower and cleaning of back of the house areas and back dock cleanliness through department heads and business tenants
Coordinates with the Engineering Department and manages an effective F&B equipment repair and maintenance program.
Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.
Understands the impact of stewarding operations on the overall property financial goals; educates staff on details as appropriate.
Meets regularly with F&B department heads to gather feedback for process improvement and organization.
Ensures regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations, recognizes performance and produces desired business results.
Developing and Maintaining Budgets
Meets or exceeds all property financial goals and directives.
Participates in the budgeting process for areas of responsibility.
Participates in the development of department's capital expenditure goals; manages projects as needed.
Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
Manages department controllable expenses including , glass, silver and chemical supplies, uniforms and equipment.
Managing Day-to-Day Operations
Ensure proper staffing levels and equipment availability.
Orders and manages necessary supplies. Ensures workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
Schedules events, programs, and activities, as well as the work of others.
Monitors the inflow of ordered materials and the maintenance of current materials.
Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
Attends scheduled projection meetings to anticipate long term planning needs.
Assists F&B departments in providing proper equipment to assist in generating annual sales.
Coordinates equipment needs to F&B outlets and Banquet operations.
Holds daily service briefings with staff to ensure proper department communication.
Prepares weekly and period end P&L critiques.
Schedules employees to business demands and tracks employee time and attendance. Monitors and manages the payroll function.
Participates in daily BEO meeting to anticipate service and staffing needs and equipment/supply needs.
Effectively investigates reports and follows-up on employee accidents.
Ensures all employees understand and comply with loss prevention policies to prevent accidents and control costs.
Ensures employees maintain required food handling and sanitation certifications.
Ensures compliance with all F&B policies, standards and procedures.
Ensures compliance with all applicable laws and regulations.
Ensures compliance with food handling and sanitation standards.
Oversees overall cleanliness and sanitation of employee cafeteria.
Oversees the successful deployment of manpower and equipment based upon daily/weekly forecasts.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Ensures uniforms are properly inventoried and maintained.
Follows proper handling, transportation and right temperature of all food products.
Interacts with guests/customers, community, Company representatives, vendors and local education systems.
Knows Food Specification changes.
Maintains procedures for waste controls.
Maintains purchasing, receiving and food storage standards.
Leading Kitchen Team
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
Ensures and maintains 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.
Encourages and builds mutual trust, respect, and cooperation among team members.
Celebrates successes and publicly recognizes the contributions of team members; ensures recognition is taking place across areas of responsibility. Maintains an on-going employee recognition program.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.