Skills required include speaking, reading, writing and understanding the English language, computing accurate mathematical calculations, providing legible communication and directions, performing job functions with attention to detail, speed and accuracy, prioritizing and organizing, excellent knowledge of the Miami area and the beaches, thinking clearly, remaining calm and resolving problems using sound judgment, following directions thoroughly, understanding guest's service needs, working cohesively with co-workers as part of a team, working with minimal supervision, maintaining confidentiality of guest information and pertinent resort data, using a computer keyboard and possessing basic typing skills, possessing moderate to advanced computer skills, working in a dynamic and constantly changing environment, adept to multitasking, knowledge of timekeeping system, word processing, spreadsheets, internet navigation and email, ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures and government regulations, ability to write reports and procedures, effectively present information and respond to questions from internal managers, clients, customers and the general public, most have experience reading and critiquing a profit and loss statement, skilled in menu development within budgeted food cost guidelines, strong oral and written communication skills. Responsibilities include overseeing accurate execution of meal periods – quality and consistency, hiring of all the culinary staff in each of the restaurants/outlets, monitoring of productivity in the restaurants/outlets, monitoring food and labor cost, overall food quality, aid in the creation of recipes and dishes with the banquet chef and chef de cuisines, assist with the upkeep of recipes used, monitor monthly food inventories and usage with the cost controller, overall upkeep and cleanliness of the kitchens throughout the property, follow up on the overall cleanliness of all the walk-ins, reach-ins and freezers, rotation of food and food products to maximize company profitability, encourage seasonal menu redo and adjust throughout the year to help maintain quality and cost, work closely with the chefs and F&B cost controller on banquet menus and restaurant menus, responsible for setting a good positive, healthy work environment, responsible for tracking, documenting and ensuring all kitchen staff have appropriate certifications and training according to the Biltmore Policies, State and Federal Laws, excellent communication skills.