Assists in the management of the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Strives to continually improve guest and employee satisfaction while maintaining the operating budget.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 3 years experience in the procurement, food and beverage, culinary, or related professional area.
OR
• 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the procurement, food and beverage, culinary, or related professional area.
CORE WORK ACTIVITIES
Assisting in Managing Day-to-Day Operations
• Orders and manages necessary supplies. Verifies that workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Schedules events, programs, and activities, as well as the work of others.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Conducts china, glass and silver inventories.
• Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Inspects supplies, equipment, and work areas in order to verify efficient service and conformance to standards.
• Investigates reports and follows-up on employee accidents.
• Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
• Follows loss prevention policies to prevent accidents and control costs.https://careers.marriott.com/asst-kst-manager/job/94BFB900750DE18D08A8116E8D9A6F91
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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