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Back-of-House Manager

Company: Nobu Hotel Palo Alto
Location: Palo Alto
Posted on: January 13, 2022

Job Description:

POSITION SUMMARYResponsible for supervising the Back-of-House Receivers and Dishwashers. Oversees ordering, inspecting, and putting away of items needed for food & beverage operation. Conducts monthly inventory process to ensure par levels are maintained and consumption is accounted for.ESSENTIAL DUTIES AND RESPONSIBILITIESManage all restaurant/kitchen invoice processingManager and oversee monthly inventory process. Provide counts to kitchen/restaurant/finance directors.Place orders for items required in the food & beverage operationOversee work of, and supervise, the Back-of-House Receivers and Dishwashers including monitoring performance, approving timecards/time off requests, scheduling, coaching/counselingWhen orders arrive, meet with vendors/suppliers, receive items, inspect and record quality of items received, put items away in proper locations and according to proper food storage guidelinesManage quality control process in respect to items being receivedCommunicate effectively with vendors/suppliers and the finance department to fix any billing discrepanciesCoordinate repairs and maintenance of kitchen equipment with Hotel's engineering department or outside vendors (when appropriate)OTHERRegular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action up to and including termination.Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel, including nights, weekends and holidays.Upon employment, all employees are required to fully comply with the hotel rules and regulations for the safe and efficient operation of the hotel facilities.SUPERVISORY RESPONSIBILITIESResponsible for the overall direction and coordination of the dishwashing department. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, training employees and planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.QUALIFICATIONSTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Ability to utilize computer software and hardware as required.Ability to learn, utilize, and communicate effectively via company issued communication devicesAdvanced ability to comprehend and speak English to understand and respond to information and address advanced guest requests, both verbally and in writing. Ability to also speak Spanish preferred.Must be customer service oriented and have excellent hospitality skills.Meets legal age requirement for position.EDUCATION/EXPERIENCEHigh school diploma or equivalent vocational training certificate required. Culinary school preferred. 2 to 3 years experience in similar operation, as well as 2 years supervisory experience required. Must have the ability to utilize computer software and hardware as required.CERTIFICATES AND LICENSESValid Food Handler Card is required. CPR/First Aid certification is preferred.PHYSICAL DEMANDSThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Significant portions of the day require prolonged standing, moving and lifting of items weighing up to 50 pounds. Employee must be able to walk or stand for extended periods of time during course of shift. Employee assignments include application of manual skills requiring motor coordination in combination with finger dexterity (ex: handling packages and deliveries, typing, handwriting, etc.) or machine operations. The employee is often required to stoop, kneel, or crouch.WORK ENVIRONMENTThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.The noise level is generally moderate to loud. The temperature can vary from cold (walk-in refrigerators and freezers) to hot (walking through the kitchen during service, etc.) May be required to work outdoors at times.GROOMINGAll employees must maintain a neat, clean and well-groomed appearance; specific guidelines can be found in the Employee Handbook.

Keywords: Nobu Hotel Palo Alto, Palo Alto , Back-of-House Manager, Executive , Palo Alto, California

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