Bay Point Resort is currently undergoing a 30 million dollar renovation and transforming into the Sheraton Bay Point Resort This project will enhance all areas of the resort and completion is targeted for the Fall of 2016. Located on the beautiful St. Andrews Bay and Grand Lagoon, the resort is just minutes from the Gulf of Mexico and will be the only full-service luxury property in Panama City Beach, Florida. Offering 320 guest rooms, 40,000 sq. ft. of flexible indoor and outdoor event space including a private Bay beach, 3 outdoor pools, seasonal water sport rentals, 4 food and beverage outlets, a full service spa, 2 championship golf courses to include the only Nicklaus designed course in Northwest Florida, 5 clay tennis courts, and our own 49 passenger shuttle boat to the pristine and undeveloped Shell Island with access to the Gulf of Mexico. We are a hidden gem along the Emerald Coast and we invite you to check us out at www.baypointresorts.com. Our property is also among the portfolio of top ranked third-party hotel management company, Crescent Hotels and Resorts, a leader in hospitality management. At Crescent, we are deeply committed to being an employer of choice understanding the direct correlation between highly motivated associates and excellent guest service. These values enable us to provide a competitive edge for our hotels and resorts. 1. Maintain complete knowledge of and ensure associate compliance with all departmentalhotel policies and procedures. 2. Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline andor termination when appropriate. 3. Establish the days priorities and assign production and preparation tasks for staff to execute. 4. Create daily menu specials and receive feedback from Executive Chef. 5. Review banquet event orders and make note of any changes. 6. Communicate both verbally and in writing to provide clear direction to staff. 7. Take physical inventory of specified food items for daily inventory. 8. Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. 9. Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning scheduleproject status, healthsafety and sanitation follow up. 10. Ensure that staff report to work as scheduled document any late or absent employees. 11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. 12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. 13. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. 14. Monitor performance of staff and ensure all procedures are completed to the department standards rectify deficiencies with respective personnel. 15. Observe guest reactions and confer with service staff to ensure guest satisfaction. 16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. 17. Assist The Executive Chef in menu development and execution. 18. Work with catering department to ensure guest satisfaction and exceedingmeeting guest expectations. 19. Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs. 20. Ensure that excess items are utilized efficiently. 21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained. 22. Maintain hotel policies and standards. 23. Perform other job related duties as assigned. 24. Comply with attendance rules and be available to work on a regular basis.