Since 1987, Pacific Hospitality Group has maintained a strategic vision and strong core values as guiding principles for business success. With luxury hotel properties from Napa Valley to Southern California, PHG's growing portfolio of hotel and resort investments reinforces the company's cohesive vision and ensuing success.
PHG manages, develops, finances, and owns hotels and resorts located in California, Hawaii, Arizona and Louisiana. We currently own and manage 11 hotels and resorts, representing over 2,676 rooms and 203,650 square feet of premier indoor meeting and event space.
Directs and oversees all culinary operations for the hotel including planning, preparation,
production, food quality, and food presentation. Delivers outstanding guest service and
financial profitability. Ensures compliance with all safety and sanitation standards and
Duties & Responsibilities
Primary Responsibilities/Essential Functions:
1. Provides guidance and direction to ensure overall departmental success.
Manages subordinate managers, supervisors/lead personnel who supervise
team members in the assigned culinary areas. Is responsible for the overall
direction, coordination, and evaluation of these units. Carries out supervisory
responsibilities in accordance with the organization's policies and applicable
laws. Responsibilities include interviewing, hiring, and training team members;
planning, assigning, and directing work; appraising performance; rewarding and
disciplining team members; addressing complaints and resolving problems.
Responsible for planning department goals and directing team members to
2. Monitors day-to-day culinary operations to ensure standards of product quality,
presentation and service exceed guest expectations and meet or exceed
property standards. Takes corrective action as needed.
3. Achieves budgeted revenues, controls expenses and maximizes profitability
within assigned areas. Utilizes corporate approved computer programs to
analyze forecasts, cost and revenue reports. Makes decisions and takes action
based on that information to maximize profitability. Ensures quality and portion
control while minimizing waste or loss of supplies to maintain profitability.
4. Ensures guests receive outstanding, consistent, exceptional food by circulating
through each preparation, banquet or dining area. Seeks opportunities to
improve satisfaction and immediately handles any guest concerns or complaints.
5. Plans and manages the procurement, production, preparation and presentation
of all food in the hotel in a safe, sanitary, cost effective manner.
6. Interacts with guests to monitor and assess satisfaction trends, evaluate and
address issues and make improvements accordingly. Works with Food &
Beverage managers to create and implement new menus and individual menu
items based on current food trends and regional tastes.
7. Follows all standard food handling, sanitation and health department guidelines.
Ensures compliance with federal, state, local and company health, safety,
8. Performs general management duties including, but not limited to, systems
management, budget and forecasting, report generation, department
management and meeting participation and facilitation.
9. Resolves customer complaints and anticipates potential problems by reviewing
and monitoring complaints, operational issues, business flow and team member
performance to ensure high levels of customer satisfaction and quality. Notifies
Management and/or Security of all unusual events, circumstances, missing
items, or alleged theft.
10. Follows all safety policies and procedures. Reports potential safety issues to
manager whenever observed and takes immediate action to resolve in
emergency situations. OSHA laws require the use of Personal Protective
Equipment (PPE) when performing work duties that have the potential of risk to
your health or safety. Team members will be trained in the proper use and care
of assigned PPE if applicable. The hotel provides the required PPE. Team
member has responsibility to report defective, damaged or lost PPE or
equipment that does not fit properly to their Manager. Maintains strict
compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes
self with current MSDS.
11. Reporting to work as scheduled (on time and on regular basis) is an essential
function of the job.
Other Responsibilities/Supportive Functions: