LaPlaya Beach & Golf Resort - Naples FL

Banquet Chef

Responsible for all aspects of managing the Culinary department, including personnel, goods and work environment.. Coordinates the purchase of all food and food related items, purchase and maintenance of kitchen equipment, menu development, staff training and maintenance of budgeted food and labor cost margins.

Essential Job Functions:

Excellent understanding of multi-outlet resort management with the necessary balance of cooking and administration

“Hands-on” Chef who is active in all kitchens and accessible to staff


-  Attend BEO, Precon, Staff and F&B meetings and communicate to direct reports as necessary


- Be familiar with all Resort services/features and local attractions/activities to respond to guest/member inquiries accurately.

- Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

- Work with direct reports to maintain health, safety and sanitation standards as specified by Health Department and Resort requirements.

Work with Front of House Management to maintain and improve quality of food and service in outlets and catering

Develop and maintain relationships with Director of Catering, Restaurant General Manager and Banquet Director in order to build communication and maintain excellence throughout the Food and Beverage Operation.

- Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs.

-          Monitor purchasing, storage and requisitions of food items to insure proper food cost percentage is achieved and maintained

Work with F&B Director, Sous Chefs, Restaurant GM and appropriate parties to achieve proper Guest Satisfaction Survey scores.

 

 

TIKI Food Runner

JOB OVERVIEW:

Assist server in providing quality food and beverage service to guests courteously and efficiently.  Maintain cleanliness of tables, service areas and equipment.  Stock all wares and equipment needed for service.

 

 

 

1.       Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

2.       Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.

3.       Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

4.       Maintain positive guest relations at all times.

5.       Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.

6.       Resolve guest complaints, ensuring guest satisfaction.

7.       Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

8.       Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation and proper table set ups.

9.       Maintain knowledge of and strictly abide by state liquor regulations.

 

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