![]() Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.Ensures property policies are administered fairly and consistently.Serving as a role model to demonstrate appropriate behaviors.Encourages and builds mutual trust, respect, and cooperation among team members.Utilizes interpersonal and communication skills to lead, influence, and encourage others advocates sound financial/business decision making demonstrates honesty/integrity leads by example. ![]() Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.Provides direction for all day-to-day operations.Assisting in Leading Kitchen Operations for Property.2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major 4 years experience in the culinary, food and beverage, or related professional area.High school diploma or GED 6 years experience in the culinary, food and beverage, or related professional area.Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. Must ensure sanitation and food standards are achieved. Responsible for guiding and developing staff including direct reports. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.This program aligns with the college’s core competencies. Multicultural Perspectives: Demonstrate knowledge of multicultural perspectives to meet the needs of the guest and employees (customer service).Leadership and Human Relationships: Demonstrate knowledge and skills in a practical event environment.Environmental Sustainability: Use knowledge of best practices to further sustainability (economic, environmental, and cultural/social) in the industry (sustainability).Customer Service: Identify customer service and guest relations standards and policies that must be in place for the successful operation of a hotel and restaurant.Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation. Nutrition: Describe the characteristics, functions, and food sources of major nutrients and how to maximize nutrient retention in food preparation and storage.Reduce risk and ensure the security of supply and manage relationships with purveyors and improve quality of ingredients. ![]()
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