- Oversee all aspects of food production, ensuring exceptional quality and presentation including restaurant, banquets, room service and market.
- Manage stewarding, menu preparation, and banquet coordination for various events.
- Maintain compliance with local health department code along with company standard and policy.
- Plan and execute food ordering, maintaining vendor relationships, and managing stock levels.
- Collaborate closely with banquet teams to ensure food presentation, quantities, and menu costing align with standards.
- Maintain accurate portion sizing, menu costing, and cost-effective practices to optimize profitability.
- Provide exceptional customer service, ensuring guest satisfaction through proactive communication and follow-up.
- Ensure quality and appearance of food items while implementing strategies to lower costs.
- Conduct interviews, screening, hiring, and training of kitchen staff to maintain a skilled and motivated team.
- Conduct Monthly departmental meetings.
- Report directly to the hotel manager, handle administrative tasks, and provide detailed reports as needed.
- Communicate effectively internally and externally with customers, attending and conducting meetings to address any concerns or feedback.
- Foster team building and respond promptly to short-term notices or changes in operational needs.
- Capture revenue opportunities and collaborate with sales departments to support marketing initiatives.
- Nothing in this job description restricts management's right to assign or reassign duties, work hours and/or responsibilities for this job at any time.
- Previous experience as an Kitchen Supervisor, Kitchen Manager, Sous Chef or Chef de Cuisine in upscale dining establishments.
- Strong food preparation work history with a focus on quality rather than fast food environments.
- Experience with Purchasing, Menu Pricing, Menu Creation etc.
- Demonstrated leadership or management experience, including the ability to lead and motivate a team.
- Culinary creativity and artistry, with a passion for delivering innovative and memorable dining experiences.
- A Bachelor's Degree or Certificatein Culinary Arts, Hospitality Management, Business Management and or Culinary training is preferred.
- Experience working in hospitality is preferred.
- Ability to work a flexible schedule, including availability for AM, PM, weekends, and holidays.
- 401K company match (4%)
- Medical, dental, and vision insurance
- Company-provided life insurance
- Fitness reimbursement program
- Employee developmental program
- Annual increases and bonuses
- Hyatt & Auro Hotels benefits
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Kitchen Manager - Marietta, United States - Hyatt Regency Greenville
Description
The Hyatt Regency Atlanta is seeking to fill the Role of a Kitchen Manager / Chef de Cuisine . The Kitchen Manager will be overseeing all aspects of food production, including menu planning, food preparation, and ensuring high-quality standards. Responsibilities include managing kitchen staff, stewarding, banquet preparation, menu planning, ordering, vendor relationships, and stock management. The role requires strong leadership, communication skills, and culinary creativity. If you have prior experience in upscale dining establishments and are passionate about delivering exceptional dining experiences, we encourage you to apply for this exciting opportunity.
Responsibilities:
Auro Hotels is an Equal Employment Opportunity and E-Verify Employer. All applicants are subject to background and substance abuse screening prior to any offer of employment.
