Holiday Inn Fisherman's Wharf Seeking Executive Chef/Food and Beverage Manager

Holiday Inn Fisherman's Wharf

Aug 02, 2017 - City Of San Francisco


 

EXECUTIVE CHEF/FOOD AND BEVERAGE MANAGER

Job Overview

InterContinental Hotels Group (IHG) currently has an opening for a Chef/Food and Beverage Manager representing two IHG company-managed hotels in San Francisco: Holiday Inn Fisherman's Wharf and Holiday Inn Express Hotel & Suites Fisherman’s Wharf. As part of a dynamic food and beverage team, this exciting position is responsible for managing the operations of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. In addition to this position will have responsibilities in the front of the house in the Restaurant and Banquet operation.

InterContinental Hotels Group is a world leader in hospitality with over 3,500 hotels offering close to half a million guest rooms in nearly 100 countries. Our award-winning brands satisfy the full spectrum of accommodation needs, ranging from luxury to extended stay with properties including InterContinental, Crowne Plaza, Staybridge, Candlewood, Indigo, Holiday Inn and Holiday Inn Express. All of our hotels have one thing in common: they are “Great Hotels Guests Love.”©

IHG offers “Room to Grow”© meaning career opportunities to help talented people learn and advance. By bringing your expertise and passion to any one of our brands, you become part of our success, helping us to achieve our vision: to be the most preferred, admired and successful hotel company the world over.

Best Location: Holiday Inn Fisherman's Wharf and Holiday Inn Express Hotel & Suites are within a block of one another and are only steps from world-class attractions such as Pier 39, the famous Cable Cars, Ghirardelli Square and ferry service to Alcatraz and the Golden Gate Bridge, not to mention the unique shops, restaurants and fun spots of Fisherman’s Wharf!

Guests and event planners also enjoy proximity to Chinatown, North Beach and Union Square shopping district with plenty of public transportation options right outside the door.

Holiday Inn Fisherman's Wharf offers 585 guest rooms, with nearly 5,000 square feet of meeting and event space for up to 250 people. Amenities include Bristol Bar & Grill, outdoor heated pool and sundeck, fitness center, concierge, plus complimentary high-speed wireless internet access and onsite business center.

Holiday Inn Express Hotel & Suites offers 252 guest rooms and suites, with over 2,000 square feet of meeting and event space ideal for smaller “smart” meetings and seminars.

Amenities include complimentary buffet breakfast daily, complimentary local and toll-free calls, complimentary business center and high-speed internet, and a complimentary fitness center.

Duties & Responsibilities

• Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.

• Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues. CSM 3-2011

• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.

• Ensure that all menu items are prepared and presented according to established recipes and standards.

• Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitors and industry trends.

• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.

• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum

stocks for all food, material, and kitchen equipment.

• Maintain procedures to (1) ensure the security and proper storage of food and beverage products,

kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.

• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.

• Participate in the preparation of the hotel’s annual budget and the setting of departmental goals.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering and banquet staff with banquets, parties and other special events.

• Interact with outside contacts:

• Guests – to ensure their total satisfaction

• Vendors – to order supplies and equipment

• Health Department and other regulatory agencies – regarding safety matters and kitchen

inspections

• Other contacts as needed (professional organizations, community groups, local media)

• Serve as Manager on Duty in the Restaurant/Banquets

• Perform other duties as assigned.

QUALIFICATIONS AND REQUIREMENTS:

Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least

one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations

experience.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds

• Moving about the kitchen

• Handling food, objects, products and utensils

• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others;

demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company..

CSM 3-2011

• Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.

• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.

• Problem solving, reasoning, motivating, organizational and training abilities are used often.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

• May be required to work nights, weekends, and/or holidays.

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