.
*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