Thompson Savannah

We’re looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has a passion for creating unique experiences, that can quickly perpetuate a culture of great design and superlative service, with a sharp sense of humor. This candidate will have a passion for exceptional hotel service and who can express that belief in an atmosphere of spontaneity and authenticity. Manages the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to promote a consistent, high quality product is produced. Monitors sanitation and food standards. Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Manages all pastry food preparation areas.

· Leading the Discipline Teams

· Supervises and manage employees; understands employee positions well enough to perform duties in employees' absence.

· Supervises and coordinates activities of cooks and workers engaged in pastry preparation.

· Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas.

· Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

· Encourages and builds mutual trust, respect, and cooperation among team members.

· Serves as a role model to demonstrate appropriate behaviors.

· Promotes and maintains the productivity level of employees.

· Supervises pastry preparation shift operations.

· Communicates performance expectations in accordance with job descriptions for each position.

· Creates and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

· Verifies that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.

· Leads shifts while personally preparing food items and executing requests based on required specifications.

· Represents the property in media events as needed.

· Facilitates pastry classes for customers and the community.

· Verifying Culinary Standards and Responsibilities are Met

· Develops, designs, or creates new ideas and items for pastry kitchen.

· Follows proper handling and right temperature of all food products.

· Maintains food preparation handling and correct storage standards.

· Recognizes superior quality products, presentations and flavor.

· Verifies employees maintain required food handling and sanitation certifications.

· Promotes compliance with all applicable laws and regulations regulations.

· Assists the Executive Chef with menu development associated with pastry.

· Operates and maintains all department equipment and reports malfunctions.

· Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

· Assists in determining how food should be presented and creates decorative food displays.

· Maintains and demonstrates knowledge of food and beverage trends within the hospitality industry.

· Executes cooking shows and educational programs to guest audiences.

· Providing Exceptional Customer Service

· Monitors and provides service behaviors that are above and beyond for customer satisfaction.

· Manages day-to-day operations, verifying the quality, standards and meeting the expectations of the customers on a daily basis.

· Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.

· Sets a positive example for guest relations.

· Empowers employees to provide excellent customer service.

· Responds to and handles guest problems and complaints.

· Interacts with guests to obtain feedback on product quality and service levels.

· Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

· Maintaining Culinary Goals

· Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.

· Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.

· Supports procedures for food and beverage portion and waste controls.

· Purchases appropriate supplies and manage inventories according to budget.

· Trains employees in safety procedures.

· Create cost cards, recipe cards, photographs, and catalogues for utilization during taste presentations.

· Managing and Conducting Human Resource Activities

· Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

· Participates in training staff on menu items including ingredients, preparation methods and unique tastes.

· Verifies property policies are administered fairly and consistently.

· Verifies disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.

· Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

· Uses all available on the job training tools for employees.

· Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

· Additional Responsibilities

· Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

· Analyzes information and evaluating results to choose the best solution and solve problems.

· Attends and participates in all pertinent meetings.

· All other duties as assigned by leadership

Qualifications

· A true desire to satisfy the need of others in a fast paced environment

· Refined verbal communication skills

· Must have physical stamina to stand for long periods

· 3 years previous culinary experience required, prefer able in a hotel

· Shifts very days per week including weekends and holidays

· High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area.

· 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in culinary, food and beverage, or related professional area.