Job Description

Job Location: Caravan Court - Arlington, TX 76011
Position Type: Full TimeJOB SUMMARY
Responsible for managing all aspects of the hotel’s culinary program, including menu development and design, recipe creation, standardization, and costing, ensuring high standards for food quality taste, and presentation, managing inventories, ordering supplies and controlling food cost. Actively engaging the hotel guests and the community in order to build outlets and hotel awareness and participate in promotional activities and events.   Initiates activities that drive food and beverage revenue while maintaining costs according to budget.

ESSENTIAL DUTIES & FUNCTIONS
- Operational Responsibilities
- - Maintain budgeted food costs
- - Develop all menus for the hotel, including outlet breakfast, lunch dinner, dessert menus, in-room dining, banquets/catering, and bar.
- - Thoroughly review all BEOs, communicating effectively to the culinary team and ensuring all banquet and catering meals are carried out flawlessly.
- Managerial Responsibilities
- - Maintain a menu matrix of all menu items, providing to all front-of-house staff
- - Schedule culinary staff and ensure labor expenses are maintained according to budget and forecast.
- - Ensure all standards are adhered to in the presentation of outlet service, with servers actively hitting all potential points of upselling service such as appetizers, dessert, wine, etc.
- - Ensure ticket times are managed to the benefit of the guest experience.
- - Investigate and resolve any service issues properly addressing both internally and recovering the guest as appropriate. M
- - Be on call 24/7 for any emergency situations that may arise
- - Be available to do Manager on Duty weekends as required.
- - Any other duties assigned by your immediate supervisor
- - Create and communicate weekly schedules and enter them in each system ( Hotel Effectiveness and Paycome)
- - Monitor labor productivity daily and adjust appropriately as needed
- - Monitor food preparation and service and control waste to meet or exceed budgeted food cost
- Guest Services
- - Participate in off-property culinary events to promote awareness of hotel outlets
- - Participate in media opportunities, including live/recorded TV appearances and complete interviews for print articles.
- - Initiate food and beverage promotions and see them through to completion, working with the Director of Sales and Marketing and the hotel’s PR entity
- - Visit tables and maintain an active presence on the dining room floor as appropriate.
- - Daily review guest feedback and immediately develop and execute a plan to improve food quality
- Team Support and Training
- - Relentlessly train and motivate culinary staff
- - Assist in the training and motivation of front-of-house staff
- - Consistently develop and execute new training topics based on staff and operations needs
- - Always be available to assist other departments
- - Attend and complete company-mandated training
- - Attend and participate in company-organized training
- - Participate in a book club
- - Actively work with other departments to constantly improve our food offerings
- Communication and Reporting
- - Conduct monthly food inventories and communicate with General Manager
- - Generate and communicate cost credits monthly to the General Manager
- - Report any incidents and create an incident report on the same day
- - Communicate menus and menu changes timely and effective to all departments
- - Review daily MOD pass on and communicate as needed
- - Attend Daily Stand up and Recovery meeting and communicate answers to any questions timely
- - Review and respond to emails effectively without delay
- Safety & Compliance
- - Maintain a safe, clean operating environment, ensuring compliance to all local health codes and regulations.
- - Ensure to complete all required certification, harassment, and safety and security training
- - Ensure that all culinary staff complete all required certification, harassment, and safety and security training
- - Ensure to monitor and promote a safe environment in the areas of responsibility free of any safety and security hazards
- - Ensure to provide healthy and harassment-free environment for all employees
BASICS
- Maintain cleanliness and organization in all work areas
- Display courteous behavior with guests and team members
- Report any unsafe conditions immediately
- Ensure hotel equipment is in proper working condition
- Perform any additional duties as assigned by the supervisor
- Always applies the principles of trust, honesty, respect, integrity and commitment.
- Develops working relationships with vendors, contractors, city officials and others to ensure the best interests of the hotel are a primary focus.
- Establishes confidence in the culinary team among peers throughout the hotel and throughout Valencia Group.
Physical Requirements
- Sitting: Completion of office work at an average of 2 hours a day.
- Standing/Walking: Frequent with 6 to 7 hours a day
- Lifting/Carrying: Occasionally 5lbs-50lbs
- Other Physical Requirements: physical abilities including bending, reaching, and the ability to operate food and beverage equipment safely. They must also possess good vision and dexterity.
Working Environment
- Interior: Working in a variety of interior spaces, including dining rooms, bars, and banquet halls, especially kitchen, fast pace and demanding, teamwork, working under stressful environments, dealing with guest issues.
- Exterior: Executing cooking in outdoor areas like patios, and outdoor event spaces, while also dealing with weather conditions, customer service, and staff management.

QualificationsEducation and Experience
- Minimum of 5 years in a culinary leadership position
- High School diploma or equivalent
- Formal culinary training preferred
- Manager Food Handler's Certification
- TABC Certification
ESSENTIAL SKILLS AND QUALIFICATIONS
- Strong verbal and written communication skills
- Effective time management and problem-solving skills
- Proficiency in [specify relevant software or technical skills]
- Ability to work well with a team and demonstrate attention to detail
- Excellent organizational skills and interpersonal abilities
- [Include any specific qualifications required, such as certifications or licenses.]
- Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.
- Holds self and others accountable for achieving results.
- Addresses conflict in a timely manner.
- Contributes to team results.
- Deals with change effectively.
- Makes decisions, including employees/team and commits to a course of action with available information.
- Develop an understanding of all VGSOP’s and LSOP’s pertaining to Culinary Operations, those impacted by Culinary Operations, and VGSOP’s and LSOP’s pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice.
- Establishes effective, two-way communication with all subordinates.
- Effectively coaches and develops all members of the culinary team.
- Finds opportunities to develop all members of the culinary team.
- Effectively conveys operating standards to all members of the culinary team.
- Holds all members of the culinary team accountable for performing to standards.
BENEFITS:
- Medical, Dental, Life insurance
- Paid Time Off
- Paid Community Service Days
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Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer.  Valencia Hotel Group provides equal employment opportunities to all persons. The company does not discriminate because of race, color, religion, sex, national origin, disability or ancestry in recruiting, hiring, placement, promotion or any other condition of employment and actively seeks a diverse and representative work force.
Valencia Hotel Group has been named in Newsweek’s list of America’s Greatest Workplaces in these categories:
America’s Greatest Workplaces for Women 2024
America’s Greatest Workplaces for Job Starters 2024