Executive Assistant Manager of Culinary and Food and ...

Additional Information Job Number 26023873 Job Category Food and Beverage & Culinary Location The Ritz-Carlton Charlotte, 201 E Trade St, Charlotte, North Carolina, United States, 28202VIEW ON MAP (Ritz-Carlton Charlotte, 201 E Trade St, Charlotte, North Carolina, United States, 28202) Schedule Full Time Located Remotely? N Position Type Management Pay Range: $103,000 - $142,800 annually Bonus Eligible: Y JOB SUMMARY Functions as the strategic business leader of the propertyu2019s food and beverage/culinary operation, including Restaurants/Bars, Room Service, Purchasing, Banquets/Catering, Stewarding and employee cafeteria, where applicable. Position monitors the development and implementation of departmental strategies and verifies implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brandu2019s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brandu2019s target customer and property employees and provides a return on investment. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience u2022 High school diploma or GED; 6 yearsu2019 experience in the culinary, food and beverage, or related professional area. OR u2022 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Developing and Maintaining Food and Beverage/Culinary Goals u2022 Develops and implements guidelines and control procedures for purchasing and receiving areas. u2022 Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. u2022 Manages department controllable expenses including food cost, supplies, uniforms and equipment. u2022 Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. u2022 Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the departmentu2019s financial performance. u2022 Establishes challenging, realistic and obtainable goals to guide operational performance, service excellence and desired leadership behaviors. Developing and Maintaining Budgets u2022 Develops and manages Food and Beverage budget. u2022 Monitors the departmentu2019s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. u2022 Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. u2022 Focuses on maintaining profit margins without compromising guest or employee satisfaction. Ensuring Culinary Standards and Responsibilities are Met u2022 Provides direction for menu development. u2022 Monitors the quality of raw and cooked food products to ensure that standards are met. u2022 Determines how food should be presented, and create decorative food displays. u2022 Recognizes superior quality products, presentations and flavor. u2022 Ensures compliance with food handling and sanitation standards. u2022 Follows proper handling and right temperature of all food products. u2022 Ensures employees maintain required food handling and sanitation certifications. u2022 Maintains purchasing, receiving and food storage standards. u2022 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Leading Food and Beverage/Culinary Team u2022 Leads kitchen management team and ensures proper supervision and coordination activities of cooks and workers engaged in food preparation. u2022 Demonstrates new cooking techniques and equipment to staff. u2022 Encourages and builds mutual trust, respect, and cooperation among team members. u2022 Achieves and exceeds goals including performance goals, budget goals, team goals, etc. u2022 Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. u2022 Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. u2022 Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team). u2022 Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage and culinary team by soliciting employee feedback, utilizing the

Created: 2026-03-07