Overview

Omni Grove Park Inn & Spa

The AAA Four-Diamond Omni Grove Park Inn & Spa is noted for understated elegance and southern charm; ten U.S. Presidents and countless luminaries from the worlds of art, entertainment, sports and politics have stayed at this hotel. The property offers sweeping views of the Blue Ridge Mountains, delectable restaurants, a Donald Ross golf course, tennis and fitness center, award winning spa and spacious convention facilities.

Omni Grove Park Inn and Spa’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Grove Park Inn & Spa may be your perfect match.

Job Description

Overall responsibility for the efficient and effective results of the kitchen and food production outlets.

Responsibilities

To assist the Food and Beverage Director in budgeting i.e. food cost/payroll/etc.. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
Work closely with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product.
In conjunction with the Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
To work with the Food and Beverage Director with capital expenditure items for the food and beverage department.
Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
To maintain control of the standards for purchasing and receiving items.
Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
To create recipes and production methods.
To compile new banquet menus when required.
Constantly inspect all food service sections during service time to ensure that the correct standards are maintained!!!
Responsible for control of equipment and scheduling maintenance.
To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets
Maintain an up-to-date knowledge of competitors food production/offering.
Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions.
To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime!!!
To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director.
To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out!
Be aware of state legislation in employment and industrial relations.
To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.
To perform all duties applicable to a department manager within the hotel.
To actively participate in the critical path task sheet for the food and beverage department.
To conduct/attend all required department meetings.

Qualifications

Bachelor’s Degree or Equivalent
Candidate must have at least 5 years experience in a Executive Chef kitchen management capacity and excellent knowledge of current culinary trends.
Must have experience in high volume hotel business.
Must be competent in culinary creativity as demonstrated by cooking test.
With strong knowledge of food cost and inventories.
Must possess the ability to handle stressful and busy hotel.
Candidate must have good knowledge of computers (i.e: Excel & Word).
Clear, concise written and verbal communication skills.
Candidate must be comfortable to speak to guests and conduct meeting.
Must have a good understanding of cost control.
Candidate must be a leader and a mentor.
Candidate will need to have hotel business experience.

Omni Grove Park Inn Resort & Spa

ASHEVILLE, NORTH CAROLINA

EXPERIENCE OUR HISTORIC ASHEVILLE RESORT

HOTEL REOPENING UPDATES

The Omni Grove Park Inn & Spa has been welcoming travelers for over a century. Located in the foothills of the Blue Ridge Mountains, close to Blue Ridge Parkway - America’s Favorite Drive, our historic Asheville resort provides a serene, meaningful escape. Recalibrate, reconnect with family and celebrate with loved ones at our resort. Spend leisurely days relaxing in mineral pools of a subterranean spa, enjoying rejuvenating treatments or golfing on a Donald Ross-designed championship course. Our Asheville, NC hotel restaurants and bars cater to every taste, offering a variety of culinary experiences. Guest rooms are family, ADA and pet-friendly, decorated with romantic charm and modern touches. Our resort in North Carolina is not to be missed.