Kitchen Operations Manager at The St. Regis Washington D.C.

This full-time management position is located at The St. Regis Washington D.C., located at 923 16th and K St NW, Washington, District of Columbia, United States, 20006. This role is not remote.

The successful candidate will be responsible for the overall success of the daily kitchen operations. This includes leading and managing all food-related functions, while personally performing tasks to enhance guest and employee satisfaction and maximize financial performance.

Key responsibilities include: supervising all kitchen areas to ensure high-quality products; guiding and developing staff, including direct reports; and ensuring adherence to sanitation and food safety standards.

The scope of responsibilities spans overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge, and employee cafeteria) and all support areas (e.g., dish room and purchasing).

Candidate Profile

• Education and Experience Requirements:
• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
• OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Key Responsibilities

• Leading Kitchen Operations: Leading kitchen management team; providing direction for daily operations; performing employee duties in their absence; guiding and directing subordinates; setting performance standards; monitoring performance; utilizing interpersonal and communication skills to influence and encourage others; advocating sound financial decisions; leading by example; fostering trust, respect, and cooperation among team members; ensuring fair and consistent administration of property policies; reviewing staffing levels to meet guest service, operational, and financial objectives; establishing collaborative relationships with employees and ensuring reciprocal collaboration within the team; soliciting employee feedback; reviewing employee satisfaction results; supervising and coordinating food preparation activities; demonstrating new cooking techniques and equipment to staff.
• Setting and Maintaining Goals: Developing and implementing purchasing and receiving guidelines; establishing performance, budget, and team goals; communicating safety procedures; monitoring processes and procedures related to safety; managing controllable expenses (food cost, supplies, uniforms, and equipment); participating in budgeting for areas of responsibility; knowing and implementing the brand's safety standards; and ensuring compliance with food handling and sanitation standards.
• Ensuring Culinary Standards: Providing direction for menu development; monitoring food quality; determining food presentation and display; recognizing superior quality products, presentations, and flavor; following proper food handling and temperature control; ensuring employees maintain food handling and sanitation certifications; and maintaining purchasing, receiving, and food storage standards.
• Ensuring Exceptional Customer Service: Providing superior service behaviors; improving service by assisting individuals to understand guest needs; providing guidance and feedback; managing day-to-day operations to meet customer expectations; displaying leadership in guest hospitality, creating a positive atmosphere for guest relations; interacting with guests to obtain feedback; responding to and handling guest problems and complaints; empowering employees to provide excellent customer service; ensuring on-going training for employees to understand guest expectations; reviewing guest satisfaction data to identify areas for improvement.
• Managing Human Resources: Identifying developmental needs and coaching/mentoring others; ensuring fair and equitable treatment of employees; training kitchen associates; administering performance appraisals; interacting with the Banquet Chef and Catering department; observing employee service behaviors and providing feedback; managing employee progressive discipline procedures; ensuring disciplinary procedures are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supporting the Peer Review Process.
• Additional Responsibilities: Providing information to various stakeholders; analyzing information to solve problems; evaluating results; and choosing the best solutions.

Salary Range: $104,000 to $141,086 annually.

Note: Compensation and benefits information is current as of the posting date. Marriott reserves the right to modify compensation and benefits at any time.

Marriott International is an equal opportunity employer. We are committed to diversity and inclusion.

• Comprehensive health care benefits.
• 401(k) plan with up to 5% company match.
• Employee stock purchase plan at 15% discount.
• Accrued paid time off, including sick leave.
• Life insurance and group disability insurance.
• Travel discounts and adoption assistance.
• Paid parental leave and health savings account.
• Flexible spending accounts and tuition assistance.
• Pre-tax commuter benefits.
• Other life and work wellness benefits.

• Minimum 6 years of experience in culinary or related professional area.
• 2-year degree in Culinary Arts or related major is preferred.
• Leadership and team management skills.
• Strong communication skills.
• Knowledge of food handling and sanitation standards.
• Budget management and financial acumen.
• Ability to mentor and develop staff.