Detalle de la Oferta

Descripción de la Oferta

Additional Information: This hotel is owned and operated by an independent franchisee, Aimbridge LATAM. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Restaurant Manager
Manage the organization of the F&B operation and are responsible for achieving department revenue within budget.

Responsibilities:
• Coordinate and supervise the activities of staff members to ensure they fulfill their responsibilities and obligations.
• Oversee production preparation and implement proper procedures in the various F&B areas.
• Oversee the smooth and efficient delivery of food in terms of timeliness and presentation.
• Verify and maintain the proper arrangement of merchandise in refrigerators and on shelves.
• Control buffet costs for breakfast, lunch, and dinner.
• Prepare requisitions for supplies such as fruits and vegetables, groceries, dairy products, bread, juices, tortillas, wines and spirits, beverages, etc.
• Coordinate the production of banquets for events and coffee breaks.
• Responsible for the discipline, order, and cleanliness of the kitchen and service staff.
• Responsible for assigning production tasks to staff for different events.
• Motivate staff and maintain a work environment of respect and teamwork, offering training at all levels.
• Inspect portions and garnishes for weight, presentation, testing, and performance.
• Review, analyze, and authorize food requisitions that the cooks request from the warehouse.
• Coordinate service at all consumption centers with captains.
• Collaborate in establishing maximum and minimum quantities in the food warehouse.
• Authorize departmental transfers (kitchen, bar-kitchen).
• Oversee the setup of function rooms, event buffets, and the restaurant.
• Control service orders for scheduling food purchases and production.
• Oversee food quality improvements in the employee cafeteria.
• Control event notifications for banquet food preparation.
• Oversee banquet sales with the manager and banquet sales executive.
• Conduct market research for the area and the most competitive hotels.
• Create banquet kits and set sales prices.

Requirements:

• Minimum of 4 years' experience as Executive Chef, 5 years as a maître d', or 3 years as a Food & Beverage Manager.
• Knowledge of international cuisine, including butter, pastillage, and ice.
• Knowledge of cost and expense management and ability to forecast food production based on hotel occupancy.
• Knowledge of Program H and Official Mexican Standard 251, and computer skills, including Excel, Word, and PowerPoint.

This company is an equal opportunity employer.

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The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today's traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative – in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team,