Hotel Executive Asst Chef

Westgate Las Vegas Resort & Casino; Las Vegas (NV); On-site; USD 40,000 - 80,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a dynamic Food & Beverage Manager to lead operations at a premier resort. This role involves overseeing daily food outlet operations, ensuring quality standards are met, and developing innovative menus that enhance guest experiences. You will be responsible for staff supervision, performance improvement, and maximizing profits through effective analysis of accounting information. If you thrive in a fast-paced environment and have a passion for culinary excellence, this position offers an exciting opportunity to make a significant impact in a vibrant resort setting.

Qualifications

• Strong communication skills to provide clear direction and guidance.
• Ability to analyze reports and prepare budgets effectively.

Responsibilities

• Oversee daily operations of all food outlets ensuring quality standards.
• Develop menus for special events and work with culinary teams.

Skills

Effective Communication

Staff Supervision

Mathematical Skills

Organizational Skills

Problem Solving

Tools

Computer Systems

Job description

• Property: 76201-WG Las Vegas Rsrt Casino

Company Description

ABOUT WESTGATE RESORTS
Westgate Resorts provides a diverse range of vacation experiences. From sandy beaches on the Atlantic Ocean to snow-covered Utah mountains, families can affordably experience the country's most desirable vacation destinations. A world leader in the timeshare and hospitality industry, Westgate has resorts in Florida, Tennessee, South Carolina, Missouri, Utah, Nevada, and Arizona. Westgate meets every vacation expectation, for every family, for every budget. As we continue growing, we will continue offering the best and most-affordable vacation options out there!

Job Description

General Summary Of Duties:
Directs the supervision of all Food & Beverage operations in order to ensure the highest quality standards are met for food, service, cleanliness and marketing of all operations.

Qualifications

Role and Responsibilities: (Includes but is not limited to the following)

1. Oversee the daily operation of all food outlets on property.
2. Communicate effectively to provide clear direction to staff, chefs and ensure daily quality is up to standard.
3. Oversee scheduling, staffing levels and performance of employees to ensure proper level of service.
4. Analyze outlet accounting information, cost and revenue reports. Make decisions based on that information to ensure maximizing of profits.
5. Observe food outlet operations and take needed action to ensure standards of product presentation and service are being maintained, constantly work on new trends and develop menus across the hotel.
6. Work with staff to improve performance and development.
7. Develop menus for special events across the hotel.
8. Create and cost out recipe cards.
9. Implement new menus with room chefs, develop and work closely with all Culinary chefs on test kitchens.

Performance Requirements: (Knowledge, skills and abilities)

1. Communicate effectively both verbally and in writing to provide clear direction, instruction and guidance to staff.
2. Observe performance and encourage improvement.
3. Monitor workload and make staffing adjustments accordingly.
4. Ability to read, write, speak and understand the English language clearly to ascertain and document important information.
5. Remain calm and alert, especially during emergency situations and/or heavy hotel activity, serving as a role model for other employees.
6. Resolve complications and complaints by conducting thorough research of the situation and the most effective solutions.
7. Ability to organize/prioritize work, meet deadlines, work with minimal supervision and multiple interruptions.
8. Mathematical skills necessary to analyze reports, prepare forecasts and budgets.
9. Listen & respond to guest/team member inquiries using a positive, clear speaking voice.
10. Ability to access and input information using a moderately complex computer system.
11. Supervise all staff including selection, training, counseling and discipline.
12. Ability to maintain attendance in conformance with standards.
13. Ability to maintain a neat, clean and well-groomed appearance.