Executive Chef - Franchised

Job Number 24058336
Job Category Food and Beverage & Culinary
Location Marriott New York JFK Airport, 135-25 142nd Street, Jamaica, New York, United States VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management

Additional Information: This hotel is owned and operated by an independent franchisee, Chartwell Hospitality. 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.

JOB SUMMARY

Measurement:

Submit a monthly report of the business to the F&B Director. This should include general information from the focused meal periods including sales, COGS, general staff feedback, operational feedback and relevant notes.

Job Purpose:

Responsible for ensuring that all guests have an Engaging, Dynamic Experience. Manager will drive the Company’s vision by utilizing the culture guide and leadership tools available. The Manager will be responsible for the entire venue. 

Key Responsibilities:

Administration

• Create and implement procedures for new programs.
• Assist in conducting weekly/monthly departmental meetings.
• Ensure attendance at the weekly meetings.
• Prepare, implement and compile data for the strategic marketing budget, forecasts, and other reports as directed/required 
• Conduct and attend review meetings, weekly strategic sales meetings, management meetings, and other meetings as required/requested
• Manage all advertising, public relations, and promotional activities
• Prepare communication plans to ensure that all new initiatives are rolled out effectively
• Create and implement a Marketing Strategy at for Food and Beverage at all properties
• Organize and submit invoices for promotions & entertainment
• Update calendars and disseminate information to operations and hotel teams.
• Manage weekly update(s) to the corporate team on your properties' marketing efforts and results. 
• Monthly ROI report on initiatives to the Director of Food and Beverage and Concrete/IGC Hospitality team
• Assist in the execution of any marketing initiatives in property marketing plans.
• Manage the creative request process ensuring that the creative is authentic and on brand.

Financial Aspects

• React with urgency to any forecasted sales and profit shortfalls to budget.
• Recommend and assist in implementing activity to stimulate short-term sales revenue where required
• Maintain budget Food Cost.
• Maintain budget Beverage Cost.
• Ensure that payroll is signed off and submitted on time for FOH Departments.
• Ensure Vacation / Holiday / Sick and Personal days are tracked and logged with HR for Record.
• Ensure labor costs are in line, work to remove OT hours, and maintain productivity levels throughout all FOH positions
• Work to constantly increase average check and drive more covers

 

Employee Relations

• Monitor and identify training needs within the FOH.
• Assist/Ensure the development of formal training plans and service standards 
• Ensure all new employees are fully inducted into each department.
• Conduct performance feedback for all relevant staff as and when required.
• Ensure that disciplinary interviews and counseling sessions are executed appropriately and be involved when necessary.
• Ensure that TIPS Training is conducted and each staff member remains in compliance
• Develop and mentor all staff when possible.
• Establish and monitor effective employee relations.

Miscellaneous

• Monitor FOH personnel to ensure guests receive prompt, cordial attention and personal recognition.
• Communicate with BOH
• Schedule and regularly conduct routine inspections of equipment and areas under the control of FOH Management Staff.
• Advise and implement the policy of Recruitment, Scheduling, Menu development, Drinks Development, Staff Training and Opening procedures concerning focused meal periods.

General Duties

• Responsible for ensuring that all guests have an engaging, dynamic experience. 
• Create, manage, and execute a programming strategy for restaurant, lounge, and entertainment areas at hotel
• Manage third-party software relationships with programs including but not limited to Triple Seat, Delphi, Open Table, Seven Rooms, Resy, etc. 
• Prepare and execute annual marketing plans
• Manage and execute promotional events, be present and coordinate events
• Manage & market special events Sales and Marketing – eg. NYE, Halloween, Fashion Week, pop ups & other relevant events
• Manage Social Media in conjunction with partners for guest engagement. 
• Manage and disseminate event calendars to employees and guests, within rooms.
• Establish and foster new relationships that drive revenue and increase brand awareness for the properties
• Manage F&B VIP services program for all venues. 
• Guest follow through with all reservations 
• Perform neighborhood outreach to surrounding businesses to create a base local clientele.
• Develop strategies to increase share from competitors
• Attend any meetings or training sessions or courses as required.
• Attend weekly manager meetings
• Assist fellow employees to perform similar or related jobs as and when necessary.
• Ensure guest satisfaction by performing such duties as attending to their requests and inquiries courteously and efficiently, and accepting changes or additions in work hours, which are necessary for the maintenance of uninterrupted service to our guests.
• Continuously seek opportunities to learn and improve knowledge of the job.
• Undertake any reasonable request made by a member of management.
• Ensure all purchasing is taken care of inside current budgeting.
• Oversee Staff Schedules to minimize overtime where possible
• Open and close the restaurant ensuring the highest standards are achieved.
• Create and maintain employee banks, ensuring 100% accuracy
• Collect employee cash-outs with focus on accuracy.
• Perform basic duties for tip pool

Guests and Public Relations

• Meet regular and VIP guests as needed.
• Create and maintain a personal and respectful rapport with regular guests.
• Entertain existing and potential clients to maintain customer loyalty.
• Create and implement a Marketing Strategy
• Maintain relationship with our PR company

 

Events

• Drive local business; develop Neighborhood Outreach Program by mapping out and tracking targeted companies/businesses, utilizing Incentive cards, etc. Track event team members outreach efforts.
• Coordinate Food and Beverage Room Packages. 
• Act as main point of contact for all venues in securing large party groups, private and semi-private events, table reservations, bar minimums and bottle service for all venues.
• Manage all incoming inquiries, calls and voicemails. Ensure clients receive responses in a timely manner. 
• Liaise with clients, perform walk throughs and site visits.
• Draft proposals and issue price quotes. 
• Produce and update Event Menus in coordination with department heads. Ensure all events/reservations are accurate for host and management team; one sheets and turnover details. Send weekly events and venue summaries to proper team members.
• Complete monthly recap of bookings and revenue generation.
• Grow existing contacts. Track client contact information and build F&B database. 
• Function as POC for CRM and Reservations systems; set up all CRM profiles and webmail tracking. Initiate post-event follow up emails with all clients

Health and Safety

• Ensure that all potential and real hazards are reported immediately and rectified.
• To be fully conversant with all fire and emergency procedures.
• Ensure that all staff within the division works in a manner, which is safe and unlikely to give risk of harm or injury to themselves or others.
• Stimulate and encourage a general awareness of health and safety in relation to all tasks and activities undertaken in the division.
• Maintain appropriate standards of conduct, dress, hygiene, uniforms and appearance of all employees.
• Maintain a Health Department Grade A Health Code
• Hold an NYS Sanitation Certification in good standing

 

JOB REQUIREMENTS

To be fully conversant with:

• Must have a vehicle to commute to work 
• Available and willing to close a minimum 5 nights 
• Restaurant fire & security procedures.
• Restaurant health and safety policy and procedures.
• Current licensing regulations
• Short and long-term marketing promotions.

 

Salary: 70-75K

 

This company is an equal opportunity employer.

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