Responsible for all aspects of managing the restaurant and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards.
Internal: Kitchen Staff, Stewarding Staff, F&B; Staff, Purchasing Department, Storeroom, Engineering, Sales Staff, Accounting, Housekeeping and Executive Committee Members.
Hotel Guests/Visitors, Food Vendors, Health Department Inspectors.
Ability to direct performance of kitchen staff and follow up with corrections where needed.
Ability to promote positive work relationships with service personnel and other departments
Ability to ascertain staff training needs and provide such training.
Ability to work well under pressure of organizing and attaining production schedules and timelines.
Ability to operate, clean and maintain all equipment required in job functions.
Ability to perform job functions without direct supervision.
Maintain complete knowledge of and ensure staff’s compliance with all departmental/hotel policies and procedures.
Establish the day’s priorities and assign production and prep task to staff to execute.
Communicate additions or changes to the assignments as they arise throughout the shift. Requisition the day’s supplies and ensure that they are received and stored correctly. Ensure quality of products received.
Ensure that staff report to work as scheduled; Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
ensure they are in working order and there is enough paper available for the shift.
Observe guest reactions and confer with service staff to ensure guest satisfaction.
Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.




Maintain proper storage procedures as specified by Health Department and hotel requirements.
Oversee and direct training of new hires in specified phases of the restaurant operation. Maintain an on-going training program for existing staff. Reevaluate positions in the restaurant and make changes wherever necessary.
handle disciplinary problems and counsel employees according to hotel standards.
Conduct scheduled performance appraisals.
Interview and hire new personnel according to hotel policies and standards.
Prepare weekly work schedules for all personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
Document pertinent information in the log book and follow up on items noted during other shifts.
Successful completion of the training/certification process.
Attend weekly staff meetings, F&B; meetings, pre-convention meetings
Return business telephone calls.
Schedule and conduct month-end inventories.
Prepare menu analysis and recipe costing.
Employees will be required to perform any other job-related duties assigned by their supervisor.
This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Developed in partnership with jeweler and luxury products designer Bulgari, our select Bulgari Hotels & Resorts are located in major cosmopolitan cities and luxury resort destinations. In joining Bulgari Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,?

📌 Food & Beverage Supervisor- Bvlgari Hotel Milano
🏢 Hotel Milano Scala
📍 Milano