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About the Role

Garrison is an award-winning, Michelin Guide restaurant that unites global flavors and local ingredients touched by fire and smoke to offer a uniquely Texas dining experience. Reporting to the Hotel Executive Chef, this role involves leading culinary operations, menu design, team training, and ensuring food safety and guest satisfaction.

Responsibilities

• Showcasing artistic culinary talents through menu design
• Leading the local market restaurant industry with trend-setting food offerings
• Advancing knowledge, skills, and abilities and consistently sharing them with others
• Making key operating decisions that impact the F&B offering for the restaurant
• Training a team of diverse and professional colleagues to deliver on our dining experience
• Responsible for the food culture and food safety of the restaurant
• Being a key leader in the hotel operations team
• Overseeing daily culinary operations and setting the direction of the team
• Working in conjunction with the PR and Marketing team to grow Garrison revenues via social and other marketing campaigns
• Preparation of financial forecasts and budgets for the Restaurant team including ordering of product and scheduling of team members
• Ensuring proper inventory control and ordering practices are utilized
• Setting and overseeing goals as identified through employee engagement surveys
• Leading initiatives to guarantee Guest Satisfaction Scores are achieved
• Training and development of culinary team members with emphasis on team leads, food presentation, and preparation methods
• Ensuring the kitchen is maintained in optimum condition
• Running a department that meets Health & Safety committee objectives
• Supporting and providing direction for menu development and implementation of menus with consideration to banquet concept, food trends, guest satisfaction results & food cost
• Actively involved in kitchen and department head meetings
• Other duties as assigned

Requirements

• Creative, self-motivated, detail-oriented, and well-organized
• Product and quality obsessed with good knowledge in menu engineering and design
• A team player with the ability to train, coach, and motivate employees
• Experience leading a fast-paced culinary operation
• Strong leadership and communication skills
• Previous experience scheduling of a large culinary team
• Understanding of labor costs and productivity
• Versed on calculation of food cost
• Experience with conducting food inventories and understanding of inventory turn-over
• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 50 lbs
• Occasional kneeling, pushing, pulling
• Occasional ascending or descending ladders, stairs, and ramps

Skills

• Menu engineering
• Menu design
• Team training
• Coaching
• Motivating employees
• Leadership
• Communication
• Scheduling
• Labor cost management
• Productivity management
• Food cost calculation
• Inventory management
• Food safety

Location

• Austin

Work Type

• Full-Time
• Permanent

Experience Level

• Experience leading a fast-paced culinary operation
• Previous experience scheduling of a large culinary team

About the Company

• Austin's largest luxury property, Fairmont Austin offers 1,048 guestrooms and suites, along with over 140,000 square feet of meeting and event space.
• Accor is a worldwide leader in hospitality.
• Accor supports employees to grow and learn every day, making sure that work brings purpose to life.
• Accor offers limitless possibilities for career journeys.

Equal Opportunity

• Fairmont Austin is proud to be an Equal Opportunity Employer. EEO/M/F/D/V
• We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
• We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization.