About the Company Hiring: Our client is a successful beverage production organization in Barker, New York! The Quality Assurance Manager will be responsible for safeguarding product safety and quality, and delegating tasks to personnel within department to assure this. As the Quality Assurance Manager , you will: Supervise the activities/performance of site QA department Oversee and continuously improve Food Safety programs Food Quality programs, Standard Operating Procedures (SOP's), Standard Sanitation Standard Operating Procedures (SSOP's), Hazard Analysis Critical Control Point (HACCP), Safe Quality Foods (SQF), FSMA, Preventive Controls and Food Defense Plans. Ensure compliant training programs are established and conducted for HACCP, most current SQF code, local and federal regulatory requirements as well as food safety and quality prerequisite programs. Responsible for developing, verifying, validating, and maintaining the SQF system. Responsible for the review of critical data and the final release of finished products. Process control and quality monitoring expert. Ensure process checks are done properly and at the correct frequency. This also includes statistical process control. Analyze food safety and food quality data including consumer complaints, customer feedback, finished product results, ingredient issues, and product and processing specifications while developing corrective actions that enhance our processes. Internal and external corrective action lead. If a problem has been identified, determine root cause, corrective action steps and validate corrective action measures. Responsible for staying abreast of new food laws and regulations and assuring the business unit is in compliant with all local, state, and federal food laws. Support the manufacturing facilities during Regulatory, Customer and 3rd Party audits and assists in corrective actions as necessary. Lead all food safety and quality non-compliance crisis situations and assure the organization has a well thought out plan of action. Corresponds with plant personnel to investigate customer and consumer issues including root cause analysis and implementation of corrective and preventative actions. Provides professionally acceptable written resolution to satisfy customer expectations regarding customer and consumer concerns. Develops a professional relationship with the Quality & Food Safety representatives of key customer accounts and supports visits as requested by Sales. Provides coaching and development opportunities to allow staff to increase their skills and grow professionally Assist in the creation of new products and any research and development projects as needed. Work with Director of Quality and Regulatory to approve any label changes, making certain all incoming labels meet existing specifications. Develop the batching procedures and ingredient batch sheets for all products produced and provide direction for fixing out-of-spec batches. Skills and Qualifications: B.S. Degree in Food Science, Biology, Chemistry, Engineering or related field 4+ years in food manufacturing quality & food safety management, supplier assurance, regulatory affairs, or related technical field. Significant experience in developing and implementing key quality and food safety programs both from scratch and from an established platform. Experience with the implementation of a GFSI scheme (preferably SQF) HACCP/HARPC manager and PCQI certified, preferred Salary: $80,000 - $130,000 based on experience Work Style: Onsite, Full Time Perm Position
Sep 20, 2023
Full time
About the Company Hiring: Our client is a successful beverage production organization in Barker, New York! The Quality Assurance Manager will be responsible for safeguarding product safety and quality, and delegating tasks to personnel within department to assure this. As the Quality Assurance Manager , you will: Supervise the activities/performance of site QA department Oversee and continuously improve Food Safety programs Food Quality programs, Standard Operating Procedures (SOP's), Standard Sanitation Standard Operating Procedures (SSOP's), Hazard Analysis Critical Control Point (HACCP), Safe Quality Foods (SQF), FSMA, Preventive Controls and Food Defense Plans. Ensure compliant training programs are established and conducted for HACCP, most current SQF code, local and federal regulatory requirements as well as food safety and quality prerequisite programs. Responsible for developing, verifying, validating, and maintaining the SQF system. Responsible for the review of critical data and the final release of finished products. Process control and quality monitoring expert. Ensure process checks are done properly and at the correct frequency. This also includes statistical process control. Analyze food safety and food quality data including consumer complaints, customer feedback, finished product results, ingredient issues, and product and processing specifications while developing corrective actions that enhance our processes. Internal and external corrective action lead. If a problem has been identified, determine root cause, corrective action steps and validate corrective action measures. Responsible for staying abreast of new food laws and regulations and assuring the business unit is in compliant with all local, state, and federal food laws. Support the manufacturing facilities during Regulatory, Customer and 3rd Party audits and assists in corrective actions as necessary. Lead all food safety and quality non-compliance crisis situations and assure the organization has a well thought out plan of action. Corresponds with plant personnel to investigate customer and consumer issues including root cause analysis and implementation of corrective and preventative actions. Provides professionally acceptable written resolution to satisfy customer expectations regarding customer and consumer concerns. Develops a professional relationship with the Quality & Food Safety representatives of key customer accounts and supports visits as requested by Sales. Provides coaching and development opportunities to allow staff to increase their skills and grow professionally Assist in the creation of new products and any research and development projects as needed. Work with Director of Quality and Regulatory to approve any label changes, making certain all incoming labels meet existing specifications. Develop the batching procedures and ingredient batch sheets for all products produced and provide direction for fixing out-of-spec batches. Skills and Qualifications: B.S. Degree in Food Science, Biology, Chemistry, Engineering or related field 4+ years in food manufacturing quality & food safety management, supplier assurance, regulatory affairs, or related technical field. Significant experience in developing and implementing key quality and food safety programs both from scratch and from an established platform. Experience with the implementation of a GFSI scheme (preferably SQF) HACCP/HARPC manager and PCQI certified, preferred Salary: $80,000 - $130,000 based on experience Work Style: Onsite, Full Time Perm Position
RDG Overview: Envisioned by Marine and Greg Galy through their travels, experiences, and thirst for discovery and adventures, the first MILA restaurant (part of RDG) opened in Miami Beach, FL, in January 2020. MILA is a restaurant, rooftop lounge, and mixology bar aiming to transport guests on a culinary journey of flavorful MediterrAsian cuisine. Balancing genuine hospitality, fine dining, and refined nightlife, MILA has quickly established itself as the go-to destination in the upscale Miami social scene. We are first and foremost a group of individuals who strive for excellence and seek to illuminate the senses. We believe in the rhythms of life and we are driven by the experience of adventure. Our principles stand for giving our customers the most transporting experience, an organic design and a refined culinary journey. D R E A M I T MILA has grown above and beyond our expectations in its first two years despite facing significant pandemic-related restrictions, and ranked of The Restaurant Business Top 100 ranking. Following the success of the original restaurant, RDG plans to expand to new concepts and locations, focusing initially on the Florida market. It has shown the quickest development rates and is anticipating some of the best economic growth worldwide. B U I L D I T Through its elevated brand portfolio, and its exclusive membership, RDG aims to create a full network of venues and experiences offering a unique lifestyle to its guests and members in Florida and to become one of the leaders of the luxury restaurant industry in the United States. G R O W I T RDG is now actively exploring other national markets such as New York City, Los Angeles and Las Vegas, as well as further afield in London, Dubai and Mexico City for potential expansion opportunities. Summary: The Bar/Floor Manager will be responsible for managing and leading daily operations of AVA MediterrAegan. In the absence of the General Manager, the Bar & Floor Manager will act as interim AGM/GM. Oversight of management and employee development, bar inventory management, bar supply purchases, and guest satisfaction are top priorities. Performance will be measured by consistent delivery of results while upholding company standards, expectations, and following systems. Holidays, late nights, and weekend hours are required, as well as flexibility with need-based shift coverage for members of the management team and hourly staff. Three years of experience in a management role are required. Experience with restaurant openings is desired, however not required. Candidate must be ServSafe & T.I.P.S. certified. RESPONSIBILITIES: Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged. Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service. Proactively visit with and interact with guests and members; build loyalty and face/name recognition. Positively handle guest requests and accept feedback. Provide sound resolution(s) to guest complaints with poise and professionalism. Understand the market and surrounding areas (i.e., restaurants, businesses, hotels) Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback. Maintain highest level of safety, security, sanitation, and cleanliness of facility. Must understand how to use basic computer applications and POS systems. Staff, train and develop guest-focused employees. Manage team accountability. Maintain good rapport with vendors to ensure quality and consistency. Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. Sound decision making capability while protecting the restaurant/Company in instances of urgency. Assist in conducting quarterly restaurant staff evaluations. Follow company guidelines to effectively manage labor. Achieve restaurant financial goals as specified to applicable area of responsibility. Control cash, credit, and other receipts by following company cash handling/reconciliation procedures. Assist GM in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity. Weekly inventory counts, costs, and maintenance. "Face" of the bar program and leading from the front lines. Watching ticket times, guest satisfaction, DOH compliance, overall operations, and quality control of beverages and bar. Intimate knowledge of schedules of all bar staff and effectively coordinates with GM. Participate in weekly reports (sales, product mix, expenditures, general operations) for review GM/management team. Should be present in all management meetings for all floors and venues. Update and maintain beverage administrative systems (Menu Matrix, FOH bar Staff training documents, costing worksheets, produce budgeting, produce, and spirit order sheets, toast requests, menu edits, cleaning schedules, etc.). Actively works with events team and marketing on cocktail shoots and filming. Actively works with members as the face of the bar program. Also helps members with their needs and preferences. From time to time helps recruit and locate new members. Fluent in LTS training and operations Responsible for bar DOH compliance on all floors May from time to time take brand meetings. Create and maintain vendor relationships to obtain deals and discounts on products with the approval of the General Manager or DOO. Leads mandatory monthly bar team meeting for each venue. Menu Maintenance and engineering to be sent to General Manager for approval. Leads the bar lead teams holding them accountable for their role in the process of running a smooth operation. Oversee all new bar hires and their training schedules, Responsible for all product in and out of building and ordering/stocking the product for all venues in the building. Maintain pouring cost goals and uphold the Executive team's standards for each space. Nighttime and primetime work is a must to supervise the health of the operation during busy nights and events on all floors/venues. Assist with Menu maintenance via Marketing (QR,Physical Menu, Golden Hour, Brunch) Occasionally flex hours based on bar manager' responsibilities. Responsible for prep and consistency Responsible for produce ordering and cost controls. Responsible for bar glassware ordering and OSE Responsible for liquor ordering, PARs, and controls Does all administrative duties for new cocktail menu launch, including menu matrix, staff education, pre-shift and tastings. Review Toast updates Responsible for JotForm quality control report Responsible for Sculpture reporting on the beverage side Responsible for communicating bar moral and issues to General Manager. Bar Auditions/Recommendations/ Certifications when leads are too busy or unable to train. Available to train and oversee new prep team physically training all new team members when leads are unavailable. Requirements/Qualifications: Minimum of 5+ years fine dining/upscale & bar management experience is required. Bachelor's degree in business administration, hotel administration or related field of study or any equivalent combination of education and/or experience is desirable. Ability to collaborate with vendors and order the correct beverage product and pars. Previous experience as a bartender and the ability to work with craft cocktails and an extensive wine list. Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged. Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service. Proactively visit with and interact with guests and members; build loyalty and face/name recognition. Positively handle guest requests and accept feedback. Provide sound resolution(s) to guest complaints with poise and professionalism. Understand the market and surrounding areas (i.e., restaurants, businesses, hotels) Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback. Maintain highest level of safety, security, sanitation, and cleanliness of facility. Must understand how to use basic computer applications and POS systems. Staff, train and develop guest-focused employees. Manage team accountability. Maintain good rapport with vendors to ensure quality and consistency. Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. Excellent communication skills required (bi-lingual in Spanish a plus) Sound decision making capability while protecting the restaurant/Company in instances of urgency. Assist in conducting quarterly restaurant staff evaluations. Physical Demands And Work Environment: General office assignments-(typing), which lends itself to repetitive motion. Sitting or standing in a stationary position for several hours within the day.
Sep 16, 2023
Full time
RDG Overview: Envisioned by Marine and Greg Galy through their travels, experiences, and thirst for discovery and adventures, the first MILA restaurant (part of RDG) opened in Miami Beach, FL, in January 2020. MILA is a restaurant, rooftop lounge, and mixology bar aiming to transport guests on a culinary journey of flavorful MediterrAsian cuisine. Balancing genuine hospitality, fine dining, and refined nightlife, MILA has quickly established itself as the go-to destination in the upscale Miami social scene. We are first and foremost a group of individuals who strive for excellence and seek to illuminate the senses. We believe in the rhythms of life and we are driven by the experience of adventure. Our principles stand for giving our customers the most transporting experience, an organic design and a refined culinary journey. D R E A M I T MILA has grown above and beyond our expectations in its first two years despite facing significant pandemic-related restrictions, and ranked of The Restaurant Business Top 100 ranking. Following the success of the original restaurant, RDG plans to expand to new concepts and locations, focusing initially on the Florida market. It has shown the quickest development rates and is anticipating some of the best economic growth worldwide. B U I L D I T Through its elevated brand portfolio, and its exclusive membership, RDG aims to create a full network of venues and experiences offering a unique lifestyle to its guests and members in Florida and to become one of the leaders of the luxury restaurant industry in the United States. G R O W I T RDG is now actively exploring other national markets such as New York City, Los Angeles and Las Vegas, as well as further afield in London, Dubai and Mexico City for potential expansion opportunities. Summary: The Bar/Floor Manager will be responsible for managing and leading daily operations of AVA MediterrAegan. In the absence of the General Manager, the Bar & Floor Manager will act as interim AGM/GM. Oversight of management and employee development, bar inventory management, bar supply purchases, and guest satisfaction are top priorities. Performance will be measured by consistent delivery of results while upholding company standards, expectations, and following systems. Holidays, late nights, and weekend hours are required, as well as flexibility with need-based shift coverage for members of the management team and hourly staff. Three years of experience in a management role are required. Experience with restaurant openings is desired, however not required. Candidate must be ServSafe & T.I.P.S. certified. RESPONSIBILITIES: Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged. Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service. Proactively visit with and interact with guests and members; build loyalty and face/name recognition. Positively handle guest requests and accept feedback. Provide sound resolution(s) to guest complaints with poise and professionalism. Understand the market and surrounding areas (i.e., restaurants, businesses, hotels) Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback. Maintain highest level of safety, security, sanitation, and cleanliness of facility. Must understand how to use basic computer applications and POS systems. Staff, train and develop guest-focused employees. Manage team accountability. Maintain good rapport with vendors to ensure quality and consistency. Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. Sound decision making capability while protecting the restaurant/Company in instances of urgency. Assist in conducting quarterly restaurant staff evaluations. Follow company guidelines to effectively manage labor. Achieve restaurant financial goals as specified to applicable area of responsibility. Control cash, credit, and other receipts by following company cash handling/reconciliation procedures. Assist GM in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity. Weekly inventory counts, costs, and maintenance. "Face" of the bar program and leading from the front lines. Watching ticket times, guest satisfaction, DOH compliance, overall operations, and quality control of beverages and bar. Intimate knowledge of schedules of all bar staff and effectively coordinates with GM. Participate in weekly reports (sales, product mix, expenditures, general operations) for review GM/management team. Should be present in all management meetings for all floors and venues. Update and maintain beverage administrative systems (Menu Matrix, FOH bar Staff training documents, costing worksheets, produce budgeting, produce, and spirit order sheets, toast requests, menu edits, cleaning schedules, etc.). Actively works with events team and marketing on cocktail shoots and filming. Actively works with members as the face of the bar program. Also helps members with their needs and preferences. From time to time helps recruit and locate new members. Fluent in LTS training and operations Responsible for bar DOH compliance on all floors May from time to time take brand meetings. Create and maintain vendor relationships to obtain deals and discounts on products with the approval of the General Manager or DOO. Leads mandatory monthly bar team meeting for each venue. Menu Maintenance and engineering to be sent to General Manager for approval. Leads the bar lead teams holding them accountable for their role in the process of running a smooth operation. Oversee all new bar hires and their training schedules, Responsible for all product in and out of building and ordering/stocking the product for all venues in the building. Maintain pouring cost goals and uphold the Executive team's standards for each space. Nighttime and primetime work is a must to supervise the health of the operation during busy nights and events on all floors/venues. Assist with Menu maintenance via Marketing (QR,Physical Menu, Golden Hour, Brunch) Occasionally flex hours based on bar manager' responsibilities. Responsible for prep and consistency Responsible for produce ordering and cost controls. Responsible for bar glassware ordering and OSE Responsible for liquor ordering, PARs, and controls Does all administrative duties for new cocktail menu launch, including menu matrix, staff education, pre-shift and tastings. Review Toast updates Responsible for JotForm quality control report Responsible for Sculpture reporting on the beverage side Responsible for communicating bar moral and issues to General Manager. Bar Auditions/Recommendations/ Certifications when leads are too busy or unable to train. Available to train and oversee new prep team physically training all new team members when leads are unavailable. Requirements/Qualifications: Minimum of 5+ years fine dining/upscale & bar management experience is required. Bachelor's degree in business administration, hotel administration or related field of study or any equivalent combination of education and/or experience is desirable. Ability to collaborate with vendors and order the correct beverage product and pars. Previous experience as a bartender and the ability to work with craft cocktails and an extensive wine list. Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged. Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service. Proactively visit with and interact with guests and members; build loyalty and face/name recognition. Positively handle guest requests and accept feedback. Provide sound resolution(s) to guest complaints with poise and professionalism. Understand the market and surrounding areas (i.e., restaurants, businesses, hotels) Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback. Maintain highest level of safety, security, sanitation, and cleanliness of facility. Must understand how to use basic computer applications and POS systems. Staff, train and develop guest-focused employees. Manage team accountability. Maintain good rapport with vendors to ensure quality and consistency. Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. Excellent communication skills required (bi-lingual in Spanish a plus) Sound decision making capability while protecting the restaurant/Company in instances of urgency. Assist in conducting quarterly restaurant staff evaluations. Physical Demands And Work Environment: General office assignments-(typing), which lends itself to repetitive motion. Sitting or standing in a stationary position for several hours within the day.
Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location One of the longest-standing hotels in Downtown L . A . , Hotel Figueroa recently completed a stunning restoration by award-winning design agency Studio Collective. Hotel Figueroa's fierce spirit is now matched with modern touches, all while respecting the property's original footprint and Spanish Colonial design. The hotel boasts 268 rooms and suites, five F&B outlets and a landscaped courtyard featuring its iconic coffin-shaped pool. Hotel Figueroa's vibrant arts program include s rotating art exhibits showcasing the works of L . A . 's most compelling female artists - an homage to its founding in 1926 as the largest project to have been financed, owned and operated by women. Overview The Housekeeping Inspector/Inspectress is responsible for overseeing the cleaning of guestrooms by the Housekeeping staff. He/she is also responsible for ensuring that rooms are maintained to set standards of cleanliness and are ready in a timely manner for guest accommodations. Responsibilities - Ensure employees are at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees. - Inspect all rooms assigned to Room Attendants on a daily basis to ensure that standards and productivity levels are being met and maintained. - Notify Room Attendant(s) of any deficiencies found in the room and note on the attendant's board. Ensure the Room Attendant returns to the room to correct the deficiency, when applicable. Re-inspect the corrected room. - Ensure records of daily assignments are completed, signed off and turned into the Housekeeping Office daily. - Maintain key control. - Supervise Laundry employees, when applicable. - Communicate with Guest Services regarding information about discrepant rooms.Physically check the room to determine status. - Handle items for "Lost and Found" according to the standards. - Carry an active pager/radio to maintain contact with the Front Office and/or Engineering. - Oversee the daily assignment of duties, ensuring each Room Attendant and House Attendant carries a work assignment. - Monitor cleanliness and orderliness of Room Attendants' carts, linen closets, control closets, stairways and landings. - Report on progress of all out-of-order rooms under the Housekeeping Department's supervision to the Guest Services Manager according to hotel standards. - Initiate work orders for repairs and maintenance; follow through on each work order until completed. - Oversee training of Room Attendants. - Ensure completion of regular maintenance and cleaning projects on a biannual basis. - Assist Housekeeping Management in preparation of Standard of the Week. - Monitor all V.I.P.'s, special guests and requests. - Ensure overall guest satisfaction.
Sep 21, 2023
Full time
Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location One of the longest-standing hotels in Downtown L . A . , Hotel Figueroa recently completed a stunning restoration by award-winning design agency Studio Collective. Hotel Figueroa's fierce spirit is now matched with modern touches, all while respecting the property's original footprint and Spanish Colonial design. The hotel boasts 268 rooms and suites, five F&B outlets and a landscaped courtyard featuring its iconic coffin-shaped pool. Hotel Figueroa's vibrant arts program include s rotating art exhibits showcasing the works of L . A . 's most compelling female artists - an homage to its founding in 1926 as the largest project to have been financed, owned and operated by women. Overview The Housekeeping Inspector/Inspectress is responsible for overseeing the cleaning of guestrooms by the Housekeeping staff. He/she is also responsible for ensuring that rooms are maintained to set standards of cleanliness and are ready in a timely manner for guest accommodations. Responsibilities - Ensure employees are at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees. - Inspect all rooms assigned to Room Attendants on a daily basis to ensure that standards and productivity levels are being met and maintained. - Notify Room Attendant(s) of any deficiencies found in the room and note on the attendant's board. Ensure the Room Attendant returns to the room to correct the deficiency, when applicable. Re-inspect the corrected room. - Ensure records of daily assignments are completed, signed off and turned into the Housekeeping Office daily. - Maintain key control. - Supervise Laundry employees, when applicable. - Communicate with Guest Services regarding information about discrepant rooms.Physically check the room to determine status. - Handle items for "Lost and Found" according to the standards. - Carry an active pager/radio to maintain contact with the Front Office and/or Engineering. - Oversee the daily assignment of duties, ensuring each Room Attendant and House Attendant carries a work assignment. - Monitor cleanliness and orderliness of Room Attendants' carts, linen closets, control closets, stairways and landings. - Report on progress of all out-of-order rooms under the Housekeeping Department's supervision to the Guest Services Manager according to hotel standards. - Initiate work orders for repairs and maintenance; follow through on each work order until completed. - Oversee training of Room Attendants. - Ensure completion of regular maintenance and cleaning projects on a biannual basis. - Assist Housekeeping Management in preparation of Standard of the Week. - Monitor all V.I.P.'s, special guests and requests. - Ensure overall guest satisfaction.
Compensation Type Yearly Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Overview The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Qualifications A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management.
Sep 12, 2023
Full time
Compensation Type Yearly Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Overview The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Qualifications A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management.
Yearly Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Job ID: 5 Address1: 4800 Spenard Road
Sep 12, 2023
Full time
Yearly Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Job ID: 5 Address1: 4800 Spenard Road
