**Additional Information** **Job Number**25104260 **Job Category**Food and Beverage & Culinary **Location**W Bogota, Avenida Carrera 9 #115 - 30, Bogota, Capital District, Colombia **Schedule**Full Time **Located Remotely?**N **Position Type** Management **JOB SUMMARY** **CANDIDATE PROFILE** **Education and Experience** - High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. **CORE WORK ACTIVITIES** **Leading a restaurant driven by culinary distinction (e.g., Third Party vendor, MI inspired concept** **, etc.)** - Supervises restaurant kitchen operations. - Recognizes superior quality products, presentations and flavor. - Plans and manages food quantities and plating requirements for the restaurant. - Communicates production needs to key personnel. - Assists in developing daily and seasonal menu items for the restaurant. - Monitors compliance with all applicable laws, regulations, policies and procedures. - Follows proper handling and right temperature of all food products and correct storage standards. - Estimates daily restaurant production needs. - Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. - Checks the quality of raw and cooked food products to promote the meeting of standards. - Determines how food should be presented and creates decorative food displays. - Supervises and coordinates activities of cooks and workers engaged in food preparation. **Creating a Prominent I** **mage for the Restaurant and Driving Business through Significant Marketing/Public Relations/Media Activities** - Oversees the restaurant marketing plan in partnership with the Restaurant General Manager/Manager and Hotel/Brand Marketing teams. - Supports on-site/off-site public relations opportunities to promote the restaurant. - Contributes to restaurant-related social media posts and public event communications. - Serves as the primary point of contact for events or culinary-related community activities. - Participates in local networking activities, which are often off property, in support of the restaurant. **Building Relationships with a Focus on Creating Exciting and Memorable Guest Experiences** - Interacts with guests to obtain feedback on product quality and service levels. - Provides services that promote customer satisfaction and retention. - Monitors quality and standards in order to meet the expectations of the customers on a daily basis. - Improves service by communicating and assisting individuals to understand guest needs and providing guidance, feedback, and individual coaching when needed. - Sets a positive example for guest relations. - Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. - Empowers employees to provide excellent customer service. - Handles guest problems and complaints. **Achieving Financial Goals** - Responsible for Restaurant-specific Profit & Loss. - Takes an entrepreneurial approach in partnership with the Restaurant Manager/General Manager to meet financial goals. - Understands financial opportunities by surveying culinary trends within their market. - Drives top line revenue opportunities by being actively involved in the sales process. - Sets and supports achievement of kitchen goals including performance, budget, team, etc. **Managing and Conducting Human Resource and Talent Management Activities** - Participates in recruiting efforts focused on identifying a talent pipeline. - Participates in high-profile recruiting activities. - Actively engages in the interviewing and hiring of employee team members with appropriate skills. - Maintains authority over staffing decisions, within corporate policies. - Prepares monthly labor forecasts and weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. - Adjusts schedules throughout the week to meet business demands. - Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. - Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes. - Manages employee progressive discipline procedures. - Participates in the employee performance appraisal process, providing feedback as needed. - Advocates employee cross-training to support successful daily operations. - Uses all available on-the-job training tools for employees. - Encourages and builds mutual trust, respect, and cooperation among team members. - Serves as a role model to demonstrate appropriate behaviors. - Monitors and maintains the productivity level of employees. - Facilitates employee understanding of expectations and paramet