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Job Summary: Demonstrate culinary skills by personally performing tasks while assisting in leading staff and managing all food-and-beverage-related functions, with a commitment to enhancing guest and employee satisfaction. Key Responsibilities: 1. Assist in leading hotel kitchen operations 2. Set and maintain goals for culinary functions and activities 3. Ensure exceptional customer service **Additional Information** **Job Number**26035233 **Job Category**Food and Beverage \& Culinary **Location**The St. Regis Punta Mita Resort, Lote H\-4, Punta de Mita, Nayarit, Mexico, 63734 **Schedule**Full Time **Located Remotely?**N **Position Type** Management **Job Summary** Demonstrate culinary skills by personally performing tasks while assisting in leading staff and managing all food-and-beverage-related functions. Strive continuously to improve guest and employee satisfaction while maximizing financial performance across all areas of responsibility. Assist in supervising all kitchen areas to ensure consistent delivery of high-quality products. Responsible for guiding and developing staff, including direct reports. Must ensure compliance with health and food safety standards. Where applicable, areas of responsibility include supervision of all food preparation areas (e.g., banquets, room service, restaurants, bars/lounges, and employee cafeterias) and all supporting areas (e.g., dishwashing and procurement). **Candidate Profile** **Education and Experience Requirements** * High school diploma or equivalent (GED); six years of experience in kitchens, food and beverage, or related professional fields. Or * Two-year degree in culinary arts, hotel and restaurant management, or related field from an accredited college/university; four years of experience in kitchens, food and beverage, or related professional fields. **Core Job Activities** **Assist in Leading Hotel Kitchen Operations** * Provide guidance for all daily operations. * Maintain thorough knowledge of staff positions to fulfill duties or identify appropriate coverage during absences. * Provide direction and instruction to subordinates, including setting performance standards and monitoring performance. * Use interpersonal and communication skills to lead, influence, and motivate others; advocate sound financial/business decisions; demonstrate honesty/integrity; lead by example. * Encourage and build mutual trust, respect, and cooperation among team members. * Set a positive example by demonstrating appropriate behavior. * Ensure fair and consistent application of hotel policies. * Review staffing levels to ensure alignment with guest service, operational needs, and financial objectives. * Establish and maintain open, collaborative relationships with staff, and ensure staff do the same within the team. * Solicit staff feedback, uphold an “open-door” policy, and review employee satisfaction results to identify and resolve staff issues or concerns. * Supervise and coordinate activities of food preparation cooks and staff. * Demonstrate new cooking techniques and equipment to staff. **Set and Maintain Goals for Culinary Functions and Activities** * Develop and implement guidelines and control procedures for receiving and procurement areas. * Establish goals, including performance, budgetary, and team goals. * Communicate the importance of safety procedures, detail procedural specifications, ensure staff understand safety protocols, and monitor safety-related processes and procedures. * Manage controllable departmental expenses, including food cost, supplies, uniforms, and equipment. * Participate in the budgeting process for areas of responsibility. * Understand and implement brand safety standards. **Ensure Culinary Standards and Responsibilities Are Met** * Provide guidance for menu development. * Monitor quality of raw and cooked foods to ensure adherence to standards. * Determine how dishes should be presented and execute decorative food presentations. * Recognize quality products, presentation, and flavor profiles. * Ensure compliance with food handling and sanitation standards. * Follow proper handling methods and temperatures for all foods. * Ensure staff obtain required food handling and sanitation certifications. * Maintain standards for food purchasing, receiving, and storage. * Regularly prepare and cook—or prepare and cook for special guests or occasions—a variety of food items. **Ensure Exceptional Customer Service** * Exhibit and support service behaviors that exceed expectations to achieve guest satisfaction and retention. * Improve service quality through communication and assistance in understanding guest needs, providing guidance, feedback, and individual coaching as needed. * Manage daily operations to ensure quality and standards are met and guest expectations are fulfilled every day. * Demonstrate leadership in guest reception, embody exceptional customer service, and foster a positive atmosphere for guest relations. * Interact with guests and solicit feedback on product quality and service levels. * Respond to and resolve guest questions and complaints. * Empower staff to deliver exceptional customer service. Establish guidelines clarifying expectations and influencing factors. Ensure staff receive ongoing training to understand guest expectations. * Review comment cards, guest satisfaction results, and other data to identify areas for improvement. **Manage and Conduct Human Resources Activities** * Identify developmental needs of others and coach, mentor, or otherwise assist them in enhancing knowledge or skills. * Ensure fair and equitable treatment of employees. * Train kitchen staff on fundamentals of excellent cooking and visually appealing plating. * Execute the performance appraisal process for direct supervisor managers. * Collaborate with banquet chefs and F\&B departments on food knowledge and menu composition training. * Observe staff service behaviors and provide feedback to individuals and/or managers. * Manage progressive disciplinary procedures for staff within areas of responsibility. * Ensure disciplinary procedures and documentation are completed per Standard Operating Procedures (SOPs) and Local Standard Operating Procedures (LSOPs), and support peer review processes. **Other Responsibilities** * Provide information to the Executive Team, managers and supervisors, colleagues, and subordinates via telephone, written correspondence, email, or in person. * Analyze information and evaluate results to select the best solution and solve problems. *Marriott International is committed to being an equal opportunity employer, welcoming all applicants and providing equal employment opportunities. We strive to cultivate a work environment that values and celebrates the unique backgrounds of our employees. The interplay of our employees’ cultures, talents, and experiences is our greatest strength. We pledge not to discriminate against anyone based on any protected characteristic, including disability, veteran status, or any other characteristic protected under applicable law.* The St. Regis Hotels \& Resorts is an industry benchmark that seamlessly blends timeless elegance with pioneering spirit, with over 50 luxury hotels and resorts located in vibrant global cities, delivering refined and sophisticated hospitality experiences. Since John Jacob Astor IV opened the first St. Regis hotel in New York City in the early 20th century, St. Regis has symbolized refined experiences and personalized service—its warm, extraordinary butlers and signature St. Regis Butler Service strive to deliver unforgettable experiences that harmoniously blend classic sophistication with modern sensibilities. We invite you to launch your career with The St. Regis. Joining The St. Regis means becoming part of Marriott International’s extraordinary portfolio of brands. **Set Sail From Here**, realize your personal value, **Pursue** your life goals, **Integrate** into an outstanding international team, and **Express** your authentic self.
