Job Summary: Demonstrate culinary skills by personally performing tasks while assisting in leading employees and managing all food and beverage-related functions, ensuring compliance with sanitation and food safety standards. Key Highlights: 1. Lead and manage all food and beverage-related functions to enhance guest and employee satisfaction 2. Provide guidance and direction to foster teamwork and ensure fair implementation of policies 3. Develop and implement guidelines and control procedures for procurement and receiving areas **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 employees and managing all food and beverage-related functions. Strive to continuously improve guest and employee satisfaction while maximizing financial performance across all areas of responsibility. Assist in overseeing all kitchen areas to ensure consistent delivery of high-quality products. Responsible for guiding and developing employees, including direct reports. Must ensure compliance with sanitation and food safety standards. Where applicable, areas of responsibility include oversight 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 areas). **Candidate Profile** **Education and Experience Requirements** * High school diploma or GED; six years of experience in kitchens, food and beverage, or related professional fields. Or * Two-year degree from an accredited college/university in culinary arts, hotel and restaurant management, or related field; four years of experience in kitchens, food and beverage, or related professional fields. **Core Work Activities** **Assist in Leading Hotel Kitchen Operations** * Provide direction for all daily operations. * Maintain thorough knowledge of employee positions to assume responsibilities during absences or identify appropriate coverage. * Provide guidance and direction to subordinates, including setting performance standards and monitoring performance. * Use interpersonal and communication skills to lead, influence, and encourage others; promote 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 hotel policies are implemented fairly and consistently. * Review staffing levels to ensure guest service, operational needs, and financial goals are met. * Establish and maintain open, collaborative relationships with employees and ensure employees do the same within their teams. * Solicit employee feedback, employ an “open door” policy, and review employee satisfaction results to identify and address employee issues or concerns. * Supervise and coordinate activities of food preparation cooks and staff. * Demonstrate new cooking techniques and equipment to employees. **Set and Maintain Goals for Culinary Functions and Activities** * Develop and implement guidelines and control procedures for procurement and receiving areas. * Establish goals, including performance goals, budget goals, and team goals. * Communicate the importance of safety procedures, detail procedural specifications, ensure employees understand safety protocols, and monitor safety-related processes and procedures. * Manage department-controllable 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 food to ensure standards are met. * Determine how dishes should be presented and perform decorative food presentations. * Approve high-quality products, presentations, and flavors. * Ensure compliance with food handling and sanitation standards. * Follow proper handling methods and temperatures for all foods. * Ensure employees obtain required food handling and sanitation certifications. * Maintain food procurement, receiving, and storage standards. * Prepare and cook, or oversee preparation and cooking of, various types of food regularly or for special guests or occasions. **Ensure Exceptional Guest Service** * Exhibit and support service behaviors that exceed expectations to achieve guest satisfaction and retention. * Improve service quality through communication and assistance in helping individuals understand guest needs, providing guidance, feedback, and personal coaching as needed. * Manage daily operations to ensure quality and standards are met and guest expectations are fulfilled every day. * Exhibit leadership in guest relations, embody exceptional guest service, and foster a positive atmosphere for guest relationships. * Interact with guests and obtain feedback on product quality and service levels. * Respond to and resolve guest issues and complaints. * Empower employees to deliver exceptional guest service. Establish guidelines to clarify expectations and factors involved. Ensure employees 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 help individuals enhance knowledge or skills. * Ensure employees are treated fairly and equitably. * 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 food and beverage departments on food knowledge and recipe development training. * Observe employee service behaviors and provide feedback to individuals and/or managers. * Manage progressive disciplinary procedures for employees within areas of responsibility. * Ensure disciplinary procedures and documentation are completed per Standards of Practice (SOP) and Local Standards of Practice (LSOP), 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 choose the best solution and solve problems. *Marriott International is committed to being an equal opportunity employer and welcomes all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other legally protected basis.* St. Regis Hotels & Resorts is an industry icon blending timeless elegance with pioneering spirit, with over 50 luxury hotels and resorts located in vibrant urban centers worldwide, delivering exquisitely refined experiences. Since John Jacob Astor IV opened The St. Regis New York in the early 20th century, St. Regis has symbolized refined experiences and bespoke service—anchored by warm, extraordinary butlers and the signature St. Regis Butler Service—aiming to present guests with an unparalleled blend of classic sophistication and modern sensibility. We invite you to launch your career at St. Regis. Joining St. Regis means becoming part of Marriott International’s extraordinary portfolio of brands. Launch your journey **here**, realize your personal value, **pursue** your life goals, **join** an exceptional global team, and **showcase** your authentic self.