---

---

Location

Dallas, TX | United States

---

Job description

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories.

Job Description

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. Review the daily activities; check the following:
9. Establish the day's priorities and assign pr
10. Plan and conduct monthly departmental meetings and safety huddles.
11. Return business telephone calls/e-mails.
12. Be familiar with all emergency procedures (i.e. fire alarms, inclement weather, etc.) and be able to assist when situation arises.
13. Be familiar with procedures for attending to injured or ill guests or colleagues.
14. Answer correspondence.
15. Research local farm products, new suppliers, and special markets.
16. Attend gourmet shows, food and wine meetings.
17. Perform at special events and off-premise functions.
18. Schedule and conduct month-end inventories.
19. Take physical inventory of specified food items for daily inventory, to do ordering.
20. Prepare menu analysis and recipe costing.
21. Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.
22. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
23. Review sales and food cost daily; resolve any discrepancies with the Controller.
24. Maintain complete records on Attendance Calendars of attendance and any performance/disciplinary conversations with staff.
25. Interview and hire new personnel according to Hotel policies and standards.
26. Prepare weekly work schedules for all Main Kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
27. Prepare daily/weekly payroll reports
28. Production and prep task to staff to execute.
29. Review daily menu and offer feedback to Sous Chefs.
30. Attend Department Head meetings, F&B meetings, pre-convention meetings, and Banquet Event Order (B.E.O.) review meetings.
31. Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
32. Meet with Sous Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
33. Communicate additions or changes to the assignments as they arise throughout the shift.
34. Review the purchase order list.
35. Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
36. Meet with the Executive Steward to review equipment needs, such as, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
37. Ensure that staff reports to work as scheduled; document any late or absent employees.
38. Coordinate breaks for staff.
39. Inspect grooming and attire of staff; rectify any deficiencies.
40. Check and ensure that all opening duties are completed to standard.
41. Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
42. Ensure that recipes, production schedules, plating guides, photographs are current and posted.
43. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
44. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
45. Work on line during service and assist wherever needed.
46. Be aware of any shortages and make arrangements before the item runs out.
47. Observe guest reactions and confer with service staff to ensure guest satisfaction.
48. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
49. Inspect the cleanliness of the line, floor, and all Kitchen stations. Direct staff to rectify any deficiencies.
50. Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
51. Maintain proper storage procedures as specified by Health Department and Hotel requirements.
52. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
53. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
54. Develop new menu items, test and write recipes.
55. Assist Catering Department with developing special menus for functions; meet with clients as requested.
56. Supervise and direct the organization and preparation of food for the Colleague Cafeteria.
57. Minimize waste and maintain controls to attain forecasted food and labor costs.
58. Ensure that excess items are utilized efficiently.
59. Monitor and ensure that all closing duties are completed to standard before staff clocks out.
60. Foster and promote a cooperative working climate, maximizing productivity and colleague morale.
61. Provide feedback to staff on their performance; handle disciplinary problems and counsel colleagues according to Hotel standards.
62. Conduct performance reviews in a timely basis.
63. Document pertinent information in the logbook and follow up on items notated during other shifts.

Qualifications

Essential:

• High school diploma or equivalent vocational training certificate.
• 5 years experience in a similar position at a Full service Hotel or Restaurant.
• Work all stations in Kitchen.
• Fluency in English, both verbal and non-verbal.
• Compute basic arithmetic.
• Provide legible communication.
• Knowledge of food cost controls.
• Previously worked with all products and food ingredients.
• Operate, clean and maintain all equipment required in job functions.
• Plan and develop menus and recipes.
• Expand and condense recipes.
• Ability to:
• perform job functions with attention to detail, speed and accuracy.
• prioritize and organize.
• be a clear thinker, remaining calm and resolving problems using good judgement.
• follow directions thoroughly.
• understand guest’s service needs.
• work cohesively with co-workers as part of a team.
• work with minimal supervision.
• maintain confidentiality of guest information and pertinent hotel data.
• ascertain departmental training needs and provide such training.
• direct performance of staff and follow up with corrections when needed Desirable:
• Culinary college degree or apprenticeship.
• Valid drivers license.
• Fluency in a second language, preferably Spanish.
• Sanitation certificate (Food Service Manger).
• Maintain good coordination.
• Certification in CPR.
• Ability to input and access information in the property management system/computers/point of sales system.
• Previous guest relations training.
• Artistic talent.
• Previous experience in management training and supervision

PHYSICAL ABILITIES

Essential:

• Exert physical effort in transporting miscellaneous items (i.e. cases of produce, plated food items on food carts, containers of food, etc.) (30-60 pounds) from storage areas throughout hotel kitchens/service areas.
• Endure various physical movements throughout the work areas.
• Reach 1-2 feet.
• Remain in stationary position for 30 minutes to 6 hours throughout work shift.
• Satisfactorily communicate with guests, management and co-workers to their understanding.

Additional Information

What’s in it for you:

• Paid time off
• Medical, Dental and Vision Insurance
• 401K Retirement Plan
• Complimentary Shift Meal
• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academy designed to sharpen your skills.
• Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21
• Career development opportunities with national and international promotion opportunities.

 

 

---

Job tags

---

---

Salary