Huntington Beach, California Pacific Hospitality Group
Annual Salary Range: $85,000 plus annual incentive Position Summary: Directs and oversees all culinary operations of Tanner's restaurant and Treehouse lounge located at the hotel/resort property that generates more than $3.5 Million in annual revenues, is perceived as a stand alone restaurant with a specific concept or identity and has a unique or dedicated entrance apart from the hotel. Responsibilities include planning, preparation, production, food quality, and food presentation. Delivers outstanding guest service and financial profitability. Ensures compliance with all safety and sanitation standards and regulations.Duties & Responsibilities Primary Responsibilities/Essential Functions: Provides guidance and direction to ensure overall restaurant success and profitability. Manages subordinate managers, supervisors/lead personnel who supervise team members in the restaurant's culinary areas. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Responsible for planning department goals and directing team members to achieve results. Monitors day-to-day culinary operations to ensure standards of product quality, presentation and service exceed guest expectations and meet or exceed property standards. Takes corrective action as needed.Achieves budgeted revenues, controls expenses and maximizes restaurant profitability. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Makes decisions and takes action based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.Ensures guests receive outstanding, consistent, exceptional food by circulating through each preparation, banquet or dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.Plans and manages the procurement, production, preparation and presentation of all food in the restaurant in a safe, sanitary, cost effective manner.Interacts with guests to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly. Works with Food & Beverage managers to create and implement new menus and individual menu items based on current food trends and regional tastes.Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, sanitation standards.Performs general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation.Resolves customer complaints and anticipates potential problems by reviewing and monitoring complaints, operational issues, business flow and team member performance to ensure high levels of customer satisfaction and quality. Notifies Management and/or Security of all unusual events, circumstances, missing items, or alleged theft.Follows all safety policies and procedures. Reports potential safety issues to manager whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.Reporting to work as scheduled (on time and on regular basis) is an essential function of the job. Qualifications (relevant experience, education and training): Completion of an approved Culinary Program or Apprenticeship. Associates/Bachelors degree in Culinary Arts preferred.At least two years experience with increasing responsibility in culinary management as Chef (or comparable position), responsible for high quality food production and related food and beverage operations. Possess solid knowledge of high quality culinary operations and management, luxury hotel service standards, guest relations and etiquette. Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.Knowledge of culinary operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.Completes required training as scheduled.Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Requires attention to detail. Must be able to solve problems and remain calm and alert if dealing with difficult guest, during busy activity periods or in an emergency situation.Requires ability to learn and use telephone and computer systems used at the hotel. Working knowledge and experience with Microsoft Word, Excel and Outlook. Proficiency in Micros and other systems used in the hotel desirable.Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, team members, guests and the general public. Must be able to speak, read, write and understand English to communicate with management, team members and guests. Bilingual Spanish a plus.Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment. Must obtain Serve Safe Certificate within 90 days of employment.Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.Must maintain a clean appearance and professional demeanor. Pasea Hotel and Spa is an equal opportunity employer.