1. Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
2. Establish the day's priorities and assign production and preparation tasks for staff to execute.
3. Create daily menu specials and receive feedback from Executive Chef.
4. Review banquet event orders and make note of any changes.
5. Communicate both verbally and in writing to provide clear direction to staff.
6. Take physical inventory of specified food items for daily inventory.
7. Meet with the Steward to review equipment needs, banquet plate up
assistance, cleaning schedule/project status, health/safety and sanitation
follow- up.
8. Ensure that staff report to work as scheduled; document any late or
absent employees.
9. Ensure that each kitchen work area is stocked with specified tools,
supplies and equipment to meet the business demand.
10. Ensure that recipe cards, production schedules, plating guides,
photographs are current and posted.
11. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
12. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
13. Observe guest reactions and confer with service staff to ensure guest satisfaction.
14. Conduct frequent walk- through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
15. Assist The Executive Chef in menu development and execution.
16. Work with catering department to ensure guest satisfaction and
Exceeding and/or meeting guest expectations.
17. Review sales and food cost with the Executive Chef to ensure the
department is meeting budgeted costs.
18. Ensure that excess items are utilized efficiently.
19. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained.
20. Maintain hotel policies and standards.
At Crescent Hotels & Resorts, we believe success is the product of direct contact and experience. This guiding principle drives every aspect of hotel operations throughout Crescent. Recognized as one of the industry's top third-party hotel management companies, Crescent is committed to delivering excellence in hotel operations, profitability, and guest service through a hands-on approach and practical experience.
Crescent’s foundational service offering is third-party hotel management of upper upscale full-service and luxury hotels and resorts in the US and Canada. The portfolio includes luxury lifestyle assets as well as hotels and resorts within the premier brands by Marriott, Hilton, and Hyatt. At Crescent, we are more than just a collection of hotels, we are a progressive company determined to be the employer of choice in the hospitality industry. Strong core values related to customer service and associate satisfaction account for the continued success of our company. Crescent seeks and recruits energetic, innovative individuals who have a desire to work in a results-driven environment. Our success is the direct result of everyone working together toward a common goal: To deliver exceptional service to our valued guests and provide a high quality work environment for our associates.
At Crescent Hotels & Resorts, we expect our leaders to embrace an entrepreneurial spirit, strive to execute flawlessly and recognize our most important asset is our PEOPLE. We know our associates look to their leaders to embody the corporate culture. Our leaders’ passion and dedication will inspire you who, in turn, will share that enthusiasm with our guests.
