*job number* 22163557
*job category* food and beverage & culinary
*location* the st. Regis punta mita resort, lote h-4, punta de mita, nayarit, mexico
*schedule* full-time
*located remotely?
* n
*relocation?
* n
*position type* management
*job summary*
*candidate profile*
*education and experience*
- high school diploma or ged; 4 years experience in the culinary, food and beverage, or related professional area.
or
- 2-year degree from an accredited university in culinary arts, hotel and restaurant management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
*core work activities*
*leading a restaurant driven by culinary distinction (e.g., third party vendor, mi inspired concept* *, etc.
)*
- supervises restaurant kitchen operations.
- recognizes superior quality products, presentations and flavor.
- plans and manages food quantities and plating requirements for the restaurant.
- communicates production needs to key personnel.
- assists in developing daily and seasonal menu items for the restaurant.
- monitors compliance with all applicable laws, regulations, policies and procedures.
- follows proper handling and right temperature of all food products and correct storage standards.
- estimates daily restaurant production needs.
- prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- checks the quality of raw and cooked food products to promote the meeting of standards.
- determines how food should be presented and creates decorative food displays.
- supervises and coordinates activities of cooks and workers engaged in food preparation.
*creating a prominent i* *mage for the restaurant and driving business through significant marketing/public relations/media activities*
- oversees the restaurant marketing plan in partnership with the restaurant general manager/manager and hotel/brand marketing teams.
- supports on-site/off-site public relations opportunities to promote the restaurant.
- contributes to restaurant-related social media posts and public event communications.
- serves as the primary point of contact for events or culinary-related community activities.
- participates in local networking activities, which are often off property, in support of the restaurant.
*building relationships with a focus on creating exciting and memorable guest experiences*
- interacts with guests to obtain feedback on product quality and service levels.
- provides services that promote customer satisfaction and retention.
- monitors quality and standards in order to meet the expectations of the customers on a daily basis.
- improves service by communicating and assisting individuals to understand guest needs and providing guidance, feedback, and individual coaching when needed.
- sets a positive example for guest relations.
- emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- empowers employees to provide excellent customer service.
- handles guest problems and complaints.
*achieving financial goals*
- responsible for restaurant-specific profit & loss.
- takes an entrepreneurial approach in partnership with the restaurant manager/general manager to meet financial goals.
- understands financial opportunities by surveying culinary trends within their market.
- drives top line revenue opportunities by being actively involved in the sales process.
- sets and supports achievement of kitchen goals including performance, budget, team, etc.
*managing and conducting human resource and talent management activities*
- participates in recruiting efforts focused on identifying a talent pipeline.
- participates in high-profile recruiting activities.
- actively engages in the interviewing and hiring of employee team members with appropriate skills.
- maintains authority over staffing decisions, within corporate policies.
- prepares monthly labor forecasts and weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
- adjusts schedules throughout the week to meet business demands.
- identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- manages employee progressive discipline procedures.
- participates in the employee performance appraisal process, providing feedback as needed.
- advocates employee cross-training to support successful daily operations.
- uses all available on-the-job training tools for employees.
- encourages and builds mutual trust, respect, and cooperation among team members.
- serves as a role model to demonstrate appropriate behaviors.
- monitors and maintains the productivity level of employees.
- facilitates employee understanding of expectations and param