Senior Kitchen Operations Manager

Sheraton Hotels & Resorts; Philippines; On-site; PHP 900,000 - 1,500,000; Full time

Job summary

Sheraton Hotels & Resorts in Cebu, Philippines seeks a Hotel Management professional to oversee daily kitchen utility operations, dish room, night cleaning, back dock cleaning, banquet plating and food running. The role supervises non-cooking staff and aims to continually improve guest and staff satisfaction while keeping within the operating budget.

Responsibilities include managing day-to-day operations, inventories and sanitation, enforcing safety and cost controls, and leading a kitchen team

Qualifications

• High school diploma or GED with 4 years relevant experience in F&B or culinary fields.
• Alternative: 2-year degree in Hospitality/Business with 2 years related experience.

Responsibilities

• Manages daily kitchen utility operations and staff including dish room, night cleaning, back dock cleaning, banquet plating and food running.
• Supervises kitchen employees not actively engaged in cooking and ensures guest and employee satisfaction while maintaining the operating budget.
• Leads day-to-day operations, inventories, loss prevention, sanitation, and compliance with laws and standards.
• Develops leadership within the kitchen team and strives to meet budget and service goals.

Education

High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.

2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.

Job description

Sheraton Hotels & Resorts in Cebu, Philippines seeks a Hotel Management professional to oversee daily kitchen utility operations, dish room, night cleaning, back dock cleaning, banquet plating and food running. The role supervises non-cooking staff and aims to continually improve guest and staff satisfaction while keeping within the operating budget.

Responsibilities include managing day-to-day operations, inventories and sanitation, enforcing safety and cost controls, and leading a kitchen team