Reports To: Director of Food and Beverage

Supervises: Yes

Job Summary:

To oversee the direction of the kitchen’s daily activities in accordance with Global Spectrum policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for overall kitchen operations, including food and labor cost controls.

Essential Job Functions:
 

• Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
• Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees.
• Ensures that the purchasing and preparation of all food products meet Global Spectrum standards of quality and consistency. Assist in the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Provides accurate costing on all menu items for banquets and concession food items.
• Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
• Meets with suppliers to keep abreast of changes taking place in the market.
• Assists with the delivery and set-up of catered services and food service areas as needed.
• Responsible for kitchen staff skills training and development, including departmental orientation of new employees. Conducts subordinate performance review and counseling sessions. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
• Maintains a positive and compliant employee relations climate. Assists in the staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems.
• Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Responsible for fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
• Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.

Knowledge, Skills and Abilities:

• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling.
• Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.

Education and Experience:

• Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation required.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Maintains a current Food Handler’s card and alcohol service permit if required by state or local government.
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to obtain and maintain certification in a nationally recognized sanitation program.
   

Physical Dimensions:

Performing the duties of this position involves extensive and continuous standing and walking. Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl. The employee is frequently required to lift up to 75 pounds. The vision requirements include the ability to adjust focus, peripheral vision and close vision.
 

EOE. DFWP.

REPORTS TO: Director of Sales & Marketing

ENTITY: Global Spectrum

SUMMARY: To book events and generate revenue at the facility through aggressive sales and marketing efforts. To build facility’s customer base. To identify customer needs and effectively relay the information to pertinent staff.

QUALIFICATIONS:

• Minimum of 2-4 years of increasingly responsible experience in sales in a related industry
• Bachelor's Degree from an accredited college or university with major course work in marketing, public relations, hospitality, business administration, sports management or other related field is preferred; equivalent work experience will be considered
   

ABILITY TO:

• Represent the facility as its primary sales representative both locally and regionally
• Research, identify and qualify the appropriateness of groups for the facility
• Initiate contact with prospective user groups and individuals
• Assist in developing and implementing the sales and marketing activities of the facility including budget development, marketing initiatives with respect to sales generation, follow through systems and departmental procedures
• Initiate and articulate the sales and marketing message of the facility through written and oral communications in the English language
• Communicate challenges with proposed solutions to the Director of Sales and Marketing
• Manage and participate in the development and implementation of goals, objectives, policies, and priorities of all sales programs and activities
• Establish and foster positive, cooperative working relationships with contacts and co-workers
• Work a flexible schedule, including early mornings, evenings, weekends and holidays
• Calculate basic arithmetic (addition, subtraction, multiplication and division)

SPECIAL KNOWLEDGE OF:

• Industry sales principals and terminology
• Marketing and advertising/sponsorship program development
• Public Relations
• Microsoft Office applications and Internet proficiency is required
• Basic Knowledge of Publishing software such as Microsoft Publisher and Illustrator is a benefit
• Basic Knowledge of Delphi, Breeze or EBMS is a plus
• Creating and executing presentations to potential groups
   

JOB FUNCTIONS:

• Book the following types of event at the facility: Trade Shows, Conventions, Consumer Shows, Family Shows, Concerts, Banquets, Meetings/Seminars, Sporting Events, Association Business, Social Events, Banquets and various other Special Events
• Meet or exceed sales goals and objectives by successfully negotiating and closing contracts
• Effectively close business and sell products including but limited to, room rental fees, food and beverage services, marketing services, audio visual services and ancillary services and equipment
• Handle incoming sales calls with a professional greeting and properly inform clients of date availability and scope of services
• Respond to all customer calls and requests within 24 hours
• Participate in and prepare for weekly sales meetings
• Submit weekly sales activity reports and perform related duties as required
• Conduct regular site tours for potential groups
• Collect and effectively communicate customer correspondence to related internal departments
• Perform outside sales and solicitation calls monthly
• Maintain relationships with CVB, DDA and other hospitality related establishments
• Participate in community organizations, events and networking opportunities
• Explore non-traditional marketing opportunities for the facility and its events
• Implement all aspects of sales plan assigned
• Help develop, edit and issue press releases
• Prepare written proposals; reevaluate potential business value of various events and clients; initiate contractual arrangements
• Work directly with customers to ensure success and customer satisfaction
• Promote corporate HYD culture and principles within department and facility
• Minimal travel may be required
• Manage and participate in the development and implementation of goals, objectives, policies, and priorities of all sales programs and activities
• Perform all other duties as required by the Director of Sales and Marketing

EOE. DFWP.

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