To provide guests with a memorable stay experience that is personalized to their needs, throughout their stay at the hotel by ensuring that the team is responding efficiently to their enquiries and advising them of the amenities and benefits offered by the hotel.
Supports team members on a daily basis with any queries and issues that may arise, engages with them to ensure well-being and satisfaction. Has the responsibility to assist the management to drive and deliver positive results.
Essential functions:
Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs.
Listen actively and communicates clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team.
Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes.
Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes.
Special projects and assignments for continuous improvement.
Supportive function:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
Assist F&D Director in estimating annual food budget.
Dine at local restaurants to observe the latest trends in food presentation/pricing.
Monitor outlets during peak periods to oversee production flow and presentation.
Maintain vacation schedule for proper staffing.
Report any equipment in need of repair or replacement to Property Operations.
Perform other duties as requested, such as VIP parties and staff meetings.
What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.