Falls Avenue Resort

Kitchen Manager - Hotel Restaurant

CA-ON-Niagara Falls
Department
Food & Beverage - Culinary
Job Status Type
Future Opportunity

Overview

The Kitchen Manager is responsible for recruiting, developing and driving a dedicated team of culinary staff to maximize the Restaurant’s Kitchen efficiency and effectiveness. This objective is achieved through the effective and efficient business planning, budgeting, organizing, staffing, directing and controlling of both the kitchen operation and its staff.

Responsibilities

Focus and thorough attention to detail is required to ensure consistent and timely food preparation in an efficient and cost effective manner while continually looking for ways to increase food revenue, net food contribution and decreased food and associated labour cost; while maintaining compliance to all Hotel Restaurant standards and applicable Federal, Provincial and Municipal regulations (Ex. Public, Health and Safety, Fire, WHMIS etc.).

Qualifications

  • Create a great first impression of the professionalism and passion for outstanding levels of food preparation, attention to detail and service as found throughout the World at 5 diamond level hotel/resort properties
  • Commitment and passion to maximizing guest satisfaction in each stage of the guest experience, particularly with respect to food presentation and taste
  • Establish immediate credibility with guests and staff - leads all staff by example
  • Demonstrate leadership skills
  • Excellent organizational and time management skills
  • Ability to maintain professional composure at all times, while performing multiple tasks among staff, multiple guests, multiple items/products
  • Employ persuasion and influence to initiate and/or resolve matters
  • Excellent interpersonal and communication skills
  • Excellent organizational and time management skills as well as the ability to work effectively under pressure
  • Well-developed analytical and problem-solving skills in order to determine cause, effect and continuous improvement as it pertains to kitchen operations
  • Knowledge and conversational ability to train staff to effortlessly provide consistent and high levels of attention to detail in food preparation and food presentation
  • Previous experience in creating, analyzing and responding to food and beverage business plans, budgets and expenses (including labour control and utilization)
  • Progressive kitchen management experience in restaurant setting in a high volume establishment
  • Develops all staff to the best of their personal capabilities
  • Directs staff in an efficient and forthright manner
  • Demonstrate personal involvement and supervision to ensure the workplace is safe for all guests and staff
  • Enforces all health and safety/sanitation standards
  • Resolve guest complaints regarding food quality in a sincere, efficient and courteous manner
  • Demonstrate professional telephone manners
  • Excellent attention to detail and personal standards in order to set an appropriate standard to all supervisory and reservations staff
  • Post-Secondary education in a related field or the equivalent in education and experience
  • Willingness to work all shifts including days/evenings/weekends and holidays
  • Knowledgeable with Microsoft Word, Excel and Outlook

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