Back Of The House Manager - The Lake Como Edition - Season 2026

Job Number: 26049541Job Category: Food and Beverage & CulinaryLocation: Via Regina 41, Cadenabbia di Griante, Como, Italy, 22011Schedule: Full TimePay Range: €26,837.44 - 38,000.00Job SummaryManages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.G., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.Candidate ProfileEducation and Experience
High school diploma or GED;
4 years experience in procurement, food and beverage, culinary, or related professional area.2‑year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major;
2 years experience in procurement, food and beverage, culinary, or related professional area.
Job Family Core Work ActivitiesManaging Day‑to‑Day Operations
Orders and manages necessary supplies, ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.Schedules events, programs, and activities, as well as the work of others.Monitors the inflow of ordered materials and the maintenance of current materials.Informs and/or updates executives, peers, and subordinates on relevant information in a timely manner.Supervises dish room shift operations and performs all duties of utility employees as necessary.Manages all equipment, china, glass and silver and ensures adequate clean supplies of each.Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd.Operates and maintains all department equipment, reports malfunctions and enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria.Conducts china, glass and silver inventories;
purchases appropriate supplies and manages inventories according to budget.Interacts with vendors and Health Department representatives as required.Ensures employees maintain required food handling and sanitation certifications.Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of the department.Schedules employees to meet business demands and tracks employee time and attendance.Manages payroll administration and ensures compliance with all Food & Beverage policies, standards and procedures.Inspects supplies, equipment, and work areas to ensure efficient service and conformance to standards.Controls inventories of food, equipment, smallware, and liquor, and reports shortages to designated personnel.
Leading Kitchen Team
Utilizes interpersonal and communication skills to lead, influence, and encourage others;
advocates sound financial/business decision making;
demonstrates honesty and integrity;
leads by example.Supervises and manages employees, manages all day‑to‑day operations, and understands employee positions well enough to perform duties in their absence.Provides leadership, vision, and direction to bring together and prioritize departmental goals efficiently and effectively.Ensures and maintains the productivity level of employees and serves as a role model to demonstrate appropriate behaviors.Achieves and exceeds performance goals, budget goals, and team goals.Encourages and builds mutual trust, respect, and cooperation among team members.Ensures regular, ongoing communication occurs with employees to create awareness of business objectives, communicate expectations, recognize performance, and produce desired results.Participates in the management of the department's controllable expenses to achieve or exceed budgeted goals.Understands the impact of departmental operations on overall property financial goals and objectives, and manages to achieve or exceed those goals.
Ensuring Exceptional Customer Service
Attends meetings and communicates with executive, peers, and subordinates to improve quality of service.Manages day‑to‑day operations, ensuring the quality, standards, and meeting the expectations of customers on a daily basis.Empowers employees to provide excellent customer service and emphasizes guest satisfaction during all departmental meetings, focusing on continuous improvement.
Managing and Conducting Human Resource Activities
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.Recruits, interviews, selects, hires, and promotes employees in the organization.Assists as needed in the interviewing and hiring of employee team members with appropriate skills.Participates in the employee performance appraisal process, providing feedback as needed.Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.Participates in employee progress discipline procedures.Observes service behaviors of employees and provides feedback to individuals.
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. 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.#J-18808-Ljbffr