Job Description: Responsible for managing all aspects of the hotel’s culinary program, including menu development and design. Actively engaging the hotel guests and the community to build outlet awareness, participating in promotional activities and events. Initiates activities that drive food and beverage revenue while maintaining costs according to budget.
Interior of hotel in all areas of hotel.
Primarily working in a kitchen environment: hot dishes, sharp objects, knives, boiling water, hot stoves/surfaces, potential was floors, slip resistant footwear required.
Exposure to hot and cold temperatures, non-climate-controlled office.
Exterior of hotel with exposure to weather conditions during certain promotional events.
Standing/Walking: Frequently. Standing on line
Crouching (bend at knees): Frequently, retrieving, storing supplies.
Climbing: Frequently. Climb stairs, employee entrance, lobby.
Reaching (overhead/extension: Occasionally, retrieving, storing supplies.
Handling/Grasping: Frequently. Processing, preparing food, plating, cooking, cutting food products.
Pushing/Pulling: Average weight occasionally 10 lbs. Maximum weight occasionally 30 lbs.
Lifting/Carrying: Average weight frequently 10 lbs. Maximum weight occasionally 50 lbs. Luggage
Sitting: Working on computer, completing paperwork, attending meetings, driving to offsite events
Talking on telephone
Driving to/from offsite events
Duties and Responsibilities:
Relentlessly train and motivate culinary staff.
Assist in the training and motivation of front of house staff.
Maintain budgeted food costs.
Develop all menus for hotel, including outlet breakfast, lunch dinner, dessert menus, in room dining, banquets/catering and bar.
Maintain a menu matrix of all menu items, providing to all front of house staff.
Schedule culinary staff and ensure labor expenses are maintained according to budget and forecast.
Participate in off property culinary events to promote awareness of hotel outlets.
Participate in media opportunities, including live/recorded TV appearances and complete interviews for print articles.
Initiate food and beverage promotions and see them through to completion, working with the Director of Sales and Marketing and the hotel’s PR entity.
Manage the presence of the hotel’s Food and Beverage outlets in the social media realm, maintaining a positive presence.
Visit tables and maintain an active presence on the dining room floor as appropriate.
Ensure all standards are adhered to in the presentation of outlet service, with servers actively hitting all potential point of upselling service such as appetizers, dessert, wine, etc.
Ensure ticket times are managed to the benefit of the guest experience.
Thoroughly review all BEO’s, communicating effectively to the culinary team and ensuring all banquet and catering meals are carried out flawlessly.
Investigate and resolve any service issues properly addressing both internally recovering the guest as appropriate.
Maintain a safe, clean operating environment, ensuring compliance to all local health codes and regulations.
Be on call 24/7 for any emergency situations that may arise.
Be available to do Manager on Duty weekends as required.
Any other duties assigned by your immediate supervisor.
Knowledge and Skills:
Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.
Holds self and others accountable for achieving results.
Addresses conflict in a timely manner.
Contributes to team results.
Deals with change effectively.
Makes decisions, including employees/team and commits to a course of action with available information.
Develop an understanding of all VGSOP’s and LSOP’s pertaining to Culinary Operations, those impacted by Culinary Operations, and VGSOP’s and LSOP’s pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice.
Establishes effective, two-way communication with all subordinates.
Effectively coaches and develops all members of the Culinary team.
Finds opportunities to develop all members of the Culinary team.
Effectively conveys operating standards to all members of the Culinary team.
Holds all members of the Culinary team accountable for performing to standards.
Always applies the principles of trust, honesty, respect, integrity, and commitment.
Develops working relationships with vendors, contractors, city officials and others to ensure the best interests of the hotel are a primary focus.
Establishes confidence in the Culinary team among peers throughout the hotel and throughout Valencia Group.
Experience and Qualifications:
Minimum of 6 years in the culinary industry, full-service hotel experience preferred.
Minimum of 5 years in a culinary leadership position
High School diploma or equivalent
Formal culinary training preferred.
Manager Food Handlers Certification
Steeped in history and charm, Hotel Valencia Riverwalk blends Spanish Colonial and Modern Mediterranean design with contemporary ideals. Our San Antonio downtown hotel's location on the quiet part of the River Walk keeps you in the middle of the action without sacrificing tranquility. Surround yourself with dining, entertainment, and shopping offered along the vibrant banks of San Antonio's famed River Walk or visit nearby local attractions. Embrace the romance of the downtown architecture as you tour by horse-drawn carriage or river cruise. However you choose to spend your time in San Antonio, we’ll ensure it’s unforgettable.
We take pride in delivering an impeccable experience rather than a routine hotel stay. The architectural craftsmanship and opulent finishes throughout the design of our hotel envelop your senses while our luxury amenities cater to your every need. With world-class dining and in-room spa services, you may find it difficult to leave at all during your stay, but when you do a bevy of options are just steps away.
From meetings, groups and weddings on the River Walk, to romantic getaways, or business trips—whatever your reason for visiting, we’re here to make your San Antonio stay one you’ll remember.