Marriott Chef and B (Chef in Charge of Food and Beverage) - Marriott Executive Apartments Sukhumvit 50 and 101 in Bangkok, Thailand
Job Number 23167606
Job Category Food and Beverage & Culinary
Location Bangkok Sukhumvit 101 - Marriott Executive Apartments, 3029 Sukhumvit Road, Bangkok, Bangkok, Thailand
Located Remotely? N
Position Type Management
Accountable for all the food and beverage operations including all culinary, restaurant, beverage and room service operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food and beverage related functions. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage standards, laws, and regulations. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing associates including direct reports. Develops and implements business and marketing plan for food and beverage.
Education and Experience
- High school diploma or GED; 4 years' experience in the food and beverage, culinary, or related professional area.
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years' experience in the food and beverage, culinary, or related professional area.
CORE WORK ACTIVITIES
Developing Goals and Maintaining Budgets
Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
Maintains a positive cost management index for kitchen and restaurant operations.
Utilizes budgets to understand financial objectives.
Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
Schedules employees to business demands and tracks employee time and attendance.
Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
Ensuring Culinary Standards and Responsibilities are met.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
Demonstrates knowledge of high-quality food products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Knows and implements brand’s Safety Standards.
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains purchasing, receiving and food storage standards.
Operates and maintains all department equipment and reports malfunctions.
Supports procedures for food & beverage portion and waste controls.
Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in determining how food should be presented and creates decorative food displays.
Leading Food and Beverage Team
Manages the Food and Beverage departments (not catering sales).
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Oversees all culinary, restaurant, beverage and room service operations.
Ensures that menu items are prepared and presented according to use record standards.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
Provides excellent customer service to all employees.
Responds quickly and proactively to employee's concerns.
Provides a learning atmosphere with a focus on continuous improvement.
Provides proactive coaching and counseling to team members.
Encourages and builds mutual trust, respect, and cooperation among team members.
Monitors and maintains the productivity level of employees.
Develops specific goals and plans to prioritize, organize, and accomplish work.
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Responds quickly and proactively to guest's concerns.
Understands the brand's service culture.
Drives alignment of all employees, team leaders and managers to the brand's service culture.
Sets service expectations for all guests internally and externally.
Takes ownership of a guest complaint/problem until it is resolved, or it has been addressed by the appropriate manager or employee.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Serves as a role model to demonstrate appropriate behaviors.
Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.
Helps employees receive on-going training to understand guest expectations.
Managing and Conducting Human Resource Activities
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Participates in the employee performance appraisal process, providing feedback as needed.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Identifies the educational and developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
Complies with all corporate accounting procedures.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluates results to choose the best solution and solve problems.
Drives effective departmental communication and information systems through logs, department meetings and property meetings.
Attends and participates in all pertinent meetings.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
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