General Manager- Courtyard Marriott

Position: General Manager- Courtyard by Marriott
This position is accountable for the overall success of daily kitchen operations. You'll showcase your culinary talents by personally performing tasks while leading staff and managing all food-related functions. A key focus is on continually improving guest and employee satisfaction while adhering to the operating budget. You'll supervise all kitchen areas to ensure a consistent, high-quality product is produced, and you'll be responsible for guiding and developing staff, including direct reports.

Ensuring sanitation and food standards are achieved is also crucial.
Candidate Profile   

Education and Experience
High school diploma or GED with 4 years of experience in culinary, food and beverage, or a related professional area. OR
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 2 years of experience in culinary, food and beverage, or a related professional area.
Core Work Activities   Ensuring Culinary Standards and Responsibilities are Met
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
Estimates daily production needs weekly and communicates them to kitchen personnel daily.
Assists the Executive Chef with all kitchen operations and preparation.
Prepares and cooks all types of food, for regular service or special guests/functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Assists in determining food presentation and creates decorative food displays.
Maintains purchasing, receiving, and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products, presentations, and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and correct temperature for all food products.
Operates and maintains all department equipment and reports malfunctions.
Checks the quality of raw and cooked food products to ensure standards are met.
Leading Kitchen Operations
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Ensures property policies are administered fairly and consistently.
Communicates performance expectations in accordance with job descriptions for each position.
Recognizes successful performance and produces desired results.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring quality, standards, and meeting customer expectations daily.
Sets a positive example for guest relations.
Empowers employees to provide excellent customer service.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.
Maintaining Culinary Goals
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
Trains employees in safety procedures.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Participates in the employee performance appraisal process, providing feedback as needed.
Brings issues to the attention of the department manager and Human Resources as necessary.
Additional Responsibilities
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluates results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.