Browse
···
Log in / Register
Job Summary: Demonstrate culinary skills by performing tasks personally while assisting in leading team members and managing all food and beverage-related functions, continuously enhancing guest and employee satisfaction. Key Responsibilities: 1. Lead and develop team members, including direct reports 2. Ensure consistent delivery of high-quality products 3. Build and maintain open, collaborative relationships **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 performing tasks personally while assisting in leading team members and managing all food and beverage-related functions. Strive to continuously enhance 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 team members, 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., banquet, room service, restaurants, bars/lounges, and employee cafeterias) and all support areas (e.g., dishwashing and procurement rooms). **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 Work Activities** **Assist in Leading Hotel Kitchen Operations** * Provide direction for all daily operations. * Maintain thorough knowledge of team member positions to fulfill responsibilities during absences or identify appropriate coverage. * Provide guidance and direction to team members, including setting performance standards and monitoring performance. * Use interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decisions; demonstrate honesty/integrity; serve as a role model. * Encourage and build mutual trust, respect, and cooperation among team members. * Serve as a role model, demonstrating appropriate behavior. * Ensure hotel policies are applied fairly and consistently. * Review staffing levels to ensure guest service, operational needs, and financial goals are met. * Establish and maintain open, collaborative relationships with team members and ensure team members do the same within the team. * Solicit feedback from team members, employ an “open door” policy, and review employee satisfaction results to identify and address team member issues or concerns. * Supervise and coordinate activities of prep cooks and kitchen staff. * Demonstrate new cooking techniques and equipment to team members. **Set and Maintain Culinary Function and Activity Goals** * Develop and implement guidelines and control procedures for purchasing and receiving areas. * Establish goals, including performance goals, budget goals, and team goals. * Communicate the importance of safety procedures, detail procedural specifications, ensure team members 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 on menu development. * Monitor quality of raw and cooked foods to ensure standards compliance. * Determine how dishes should be presented and perform decorative food displays. * Recognize high-quality products, presentations, and flavors. * Ensure compliance with food handling and sanitation standards. * Follow proper handling methods and temperatures for all foods. * Ensure team members obtain required food handling and sanitation certifications. * Maintain food purchasing, 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 by communicating with and assisting individuals to understand guest needs, and providing guidance, feedback, and individual coaching when 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 solicit feedback on product quality and service levels. * Respond to and resolve guest issues and complaints. * Empower team members to deliver exceptional guest service. Establish guidelines so team members understand expectations and factors involved. Ensure team members 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 team members are treated fairly and equitably. * Train kitchen staff on fundamentals of excellent cooking and visually appealing plating. * Conduct performance appraisal processes for direct supervisor. * Collaborate with banquet chefs and food and beverage departments regarding food knowledge and recipe portfolio training. * Observe team member service behaviors and provide feedback to individuals and/or managers. * Manage progressive discipline procedures for team members 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 team members 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 and welcomes all individuals to apply. We strive to foster an inclusive environment that respects and celebrates the unique backgrounds of all our employees. Our greatest strength lies in the rich blend of cultures, talents, and experiences across our global workforce. We pledge zero tolerance for discrimination on any legally protected basis, including disability, veteran status, or any other category protected under applicable law.* St. Regis Hotels & Resorts is an industry icon that embodies timeless elegance and pioneering spirit, with over 50 luxury hotels and resorts located in vibrant cities worldwide, delivering refined and sophisticated hospitality 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—characterized by warm, extraordinary butlers and the signature St. Regis Butler Service—designed to offer guests an unparalleled fusion of classic sophistication and modern sensibility. We invite you to launch your career with St. Regis Hotels. Joining St. Regis Hotels 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.
