Lead/Events Breakfast Attendant

JOB SUMMARY 

As Breakfast Lead, you will manage the operations of the AC Kitchen. This includes food preparation and quality, staff management, and inventory functions to ensure hotel quality standards and revenue goals are met and food supply costs are controlled.  The ideal candidate would have previous team management and cooking experience and will demonstrate initiative with process management and improvement.  

RESPONSIBILITIES 

• Conduct proper food and supply inventory procedures to determine minimum and maximum stocks for all food, material, and equipment. 
• Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste. 
• Work with Assistant General Manager to ensure appropriate staffing levels in the AC Kitchen by interviewing, selecting, training, scheduling, evaluating, promoting, assisting with career development, disciplining, team members, as needed. 
• Educate and train all team members/new hires according to brand and management standards as well as in compliance with federal, state and local laws and safety regulations. 
• Ensure that all brand standards are met within the AC Kitchen department.  
• Ensuring food safety is a top priority and implemented by each team member. 
• Responsible for implementing and maintaining excellent products and service to achieve guest satisfaction; respond in a courteous and prompt manner to all guest questions or requests. 
• Resolve issues with irate customers and work with Assistant General Manager to solve any employee conflicts that arise. 
• Assist with breakfast service and support team members throughout each shift.  
• Notify engineering of any maintenance and repair needs. 
• Create new recipes that are in line of our brand standards 
• Communicate with team members of any changes, shortage of and/or availabilities of products not being in stock from vendor deliveries 
•  Work with Lounge staff to ensure communications between each department runs smoothly of operations 
• In put End of Day Sales report from Micros into Teams before end of pay period 
• Collaborate with the lead bartender and/or Assistant General Manager to ensure lounge food supplies are sufficient for business needs. 

With a culture of constant improvement, Brandt Hospitality Group is working to grow our business by growing our people. 

Our corporate office is headquartered in Fargo, North Dakota, and supports the construction and management of our hotels.  BHG currently manages 18 hotels, both newly constructed and acquired, with two more slated to open in 2023.

We are building hotels from Oregon to Maine and can offer a wide range of opportunities at every level of the hotel business.  There will never be a better time to join an inspired, growing company than right now.