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Posting Date Sep 09, 2021
Job Number 21101793
Job Category Food and Beverage & Culinary
Location Cardo Brussels Hotel Autograph Collection, Avenue du Boulevard 14, Brussels, Brussel, Belgium VIEW ON MAP
Brand Autograph Collection Hotels
Schedule Full-Time
Relocation? Y
Position Type Management
Located Remotely? N
Marriott’s Autograph Collection features a select group of upscale and luxury independent partner hotels, each with its own distinct personality, experience, style and features. Located in major cities and desirable destinations around the world, Autograph guests favor hotel stays that reflect their own unique and personal styles. Be a part of our team and deliver an innovative guest experiences that resists predictability.



Additional Information:This hotel is owned and operated by an independent franchisee, Everland SA. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

JOB SUMARY

  • Accountable for overall success of the daily kitchen operations.
  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
  • Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
  • Supervises all kitchen areas to ensure a consistent, high quality product is produced.
  • Responsible for guiding and developing staff including direct reports.
  • Must ensure sanitation and food standards are achieved. 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).

Leading Kitchen Operations for Property

  • Lead kitchen team and provide direction for all day-to-day operations.
  • Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
  • Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Utilize interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
  • Encourage and builds mutual trust, respect, and cooperation among team members.
  • Serving as a role model to demonstrate appropriate behaviors.
  • Ensure property policies are administered fairly and consistently.
  • Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Establish and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Solicit employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Supervise and coordinates activities of cooks and workers engaged in food preparation.
  • Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

  • Develop and implement guidelines and control procedures for purchasing and receiving areas.
  • Establish goals including performance goals, budget goals, team goals, etc.
  • Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
  • Manage department controllable expenses including food cost, supplies, uniforms and equipment.
  • Participate in the budgeting process for areas of responsibility.
  • Know and implement the brand’s safety standards.

Ensuring Culinary Standards and Responsibilities are Met

  • Provide direction for menu development.
  • Monitor the quality of raw and cooked food products to ensure that standards are met.
  • Determine how food should be presented, and create decorative food displays.
  • Recognize superior quality products, presentations and flavor.
  • Ensure compliance with food handling and sanitation standards.
  • Follow proper handling and right temperature of all food products.
  • Ensure employees maintain required food handling and sanitation certifications.
  • Maintain purchasing, receiving and food storage standards.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

  • Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
  • Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Manage day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  • Display leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
  • Interact with guests to obtain feedback on product quality and service levels.
  • Respond to and handle guest problems and complaints.
  • Empower employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
  • Review comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

  • Identify the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  • Ensure employees are treated fairly and equitably.
  • Train kitchen associates on the fundamentals of good cooking and excellent plate presentations.
  • Administer the performance appraisal process for direct report managers.
  • Interact with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
  • Observe service behaviors of employees and provides feedback to individuals and or managers.
  • Manage employee progressive discipline procedures for areas of responsibility.
  • Ensure disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

  • Provide information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyze information and evaluating results to choose the best solution and solve problems.

JOB REQUIREMENTS

Competencies

  • Great Organizational skills
  • Passion, Love for Cooking
  • Attention to detail
  • Customer service-oriented
  • Problem solver
  • Positive approach

Qualifications, Skills & Experience

  • Fluent in English, French and Dutch
  • Strong understanding of culinary, food and beverage
  • Internationally experienced
  • Affinity with a more refined lifestyle

Candidate profile

Education and Experience

  • Minimum 6-year experience in similar role in comparable property with sizeable rooms and meeting spaces.

Preferred:

  • Has demonstrated the ability to always work on behalf of Guests
  • Has demonstrated the ability to work with other Team Members
  • Successful track record of working in a collaborative/matrixed environment

This company is an equal opportunity employer.

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