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Regional Executive Operations and Office Manager - Providence, RI
Providence, Rhode Island, United States · On-site
Mid level
About Achievement First Achievement First (AF) is a non-profit 501(c)3 organization that currently supports 41 public charter schools in New York, Connecticut, and Rhode Island. AF has consistently been rated one of the …
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$75k–$95k/yr
Full-time
associate degree, bachelor degree
Posted 29d ago
Apply by Jun 19
~40 hrs/week
Responsibilities
The Executive Chef directs all hotel food production and F&B operations to ensure high quality and profitability. Key duties include managing food and labor costs, supervising kitchen staff, and coordinating with catering sales for special menus.
Requirements
Requires a culinary degree and at least 5 years of progressive experience in a hotel or related field, including supervisory experience. Candidates must be knowledgeable in F&B preparation techniques, health department rules, and liquor laws.
Full job description
Compensation Type
Yearly
Highgate Hotels
Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.
With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.
With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com
Location
Located in the heart of downtown Providence, Rhode Island, the 294-room Graduate Providence is a landmark hotel with an illustrious past. Designed by the celebrated firm Warren and Wetmore, the architects behind New York City’s Grand Central Station, the hotel debuted to widespread acclaim in 1922 and quickly became the tourist and social center of Providence. Today, deeply woven within the city’s fabric and culture and beloved by generations of guests, the Graduate Providence is an authentic Providence tradition. The Graduate Providence is a member of the Historic Hotels of America.
Overview
The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Responsibilities
Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
Oversee all aspects of the daily operation of the kitchen and food production areas.
Respond to guest complaints in a timely manner.
Ensure compliance with SOP’s in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with Highgate Hotel standards.
Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
Know and enforce all local health department sanitation laws.
Work with the Director of F&B to create and implement menus.
Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
Coordinate, supervise and direct the Stewarding Department.
Compute daily food cost.
Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
Understand daily forecasts and customer counts.
Coordinate all par stock levels.
Assess food portion size, visual appeal, taste and temperature of items served.
Direct and train all chefs to ensure adequate operation in all outlets.
Create menus for prospective clients.
Review and approve weekly payroll.
Check food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report.
Communicate to Engineering any physical maintenance problems.
Assist catering sales on all special menus and price structures.
Participate in required M.O.D. program as scheduled.
Qualifications
A 2-year, 3-year or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field.
Previous supervisor responsibility is required.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Maintain a warm and friendly demeanor at all times.
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Attend all hotel required meetings and trainings.
Participate in M.O.D. coverage as required.
Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing nametags.
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
Must be able to maintain confidentiality of information.
Perform other duties as requested by management.
Related keywords
Culinary ArtsF&B OperationsFood CostingSOPsStewardingHospitality ManagementHealth Department LawsMenu EngineeringLoss PreventionPayrollGuest SatisfactionBanquetsCatering
About Hotel Providence, Trademark Collection by Wyndham
We all have a passion. Discover yours at Hotel Providence.
Industry
Hospitality
Company size
51-200 employees
Founded
2005
Headquarters
Providence, Rhode Island
LinkedIn followers
372
With European flair and New England charm, our landmark hotel in Providence, RI is steeped in historic character dating back to the 19th century. Step inside old-world charm and let our seasoned staff impress you with our personalized service and meticulous attention to detail. As the only AAA Four Diamond luxury boutique hotel in Providence, we are passionate about providing stellar hospitality, and our personality comes through in all we do.
Located in the heart of downtown Providence's vibrant theater district, our culture and passion for the arts are reflected in everything we offer. Vintage furnishing, art, and classic novels are sprinkled throughout the hotel. Retire to your sophisticated guestroom or suite fitted with oil paintings from world-renowned artists and sleep soundly amid the city.
Offices: 139 Mathewson St, Providence, Rhode Island 02903, US
How many Management & Leadership jobs are open in Providence, RI right now?
There are currently 355 open management & leadership positions in Providence, RI listed on Clera. New openings are added daily as companies post roles.
Which companies are hiring for Management & Leadership roles in Providence, RI?
Companies currently hiring include Care New England, Domino's, Johnson & Wales University (JWU) - North Miami, Blue Cross & Blue Shield of Rhode Island, Family Service of Rhode Island, among others. Browse the listings above to see every active employer.
Are there remote or hybrid Management & Leadership jobs in Providence, RI?
Yes — 106 of the 355 open management & leadership positions offer remote or hybrid work (40 remote, 66 hybrid).
How do I apply for Management & Leadership jobs in Providence, RI?
Each listing links directly to the employer's application page. Apply early — fresh listings get the most recruiter attention in the first two weeks.