Posted
Ref: RP714-21280
Job description / Role
Company Description
Our Vision, we make moments
Mövenpick Hotels & Resorts (MH&R) is in the "moments" business. We're intimately involved in important times in our guests lives. And you never know when a moment can be made. A simple smile in the lobby can create the positivity that turns a business trip into a new business celebration. An insider tip on the best way to spend a day can make an entire holiday. A romantic dinner for two can lead to a longer term partnership.
It doesn't take much to make a moment. Just to be genuine. And human. And warm. And take steps to do the ordinary in an extraordinary way.
We understand that this vision cannot be achieved without great people who create and support work environments designed to produce exceptional results.
Job Description
The Role
- To oversee the kitchen and stewarding operations of the Hotel
- To interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service
- To be entrepreneurial and to think beyond the boundaries is expected and not requested
- To provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction
- To take the time to get to know the hotel guests, and to be committed to service excellence
Key Deliverables and Responsibilities
Planning & Organizing:
- Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures
- Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions
- Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality
- Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
- Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
- Assist the Food & Beverage Manager with the preparation and conversion on departments promotions calendar
- Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
- In conjunction with the Food & Beverage Manager coordinate with Sales and Marketing so that all Food and Beverage Marketing collateral is prepared in advance
- Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance
- Ensure all menus are accurately costed, have standard recipes and presentation photos
- All new menu items to include service staff education and tasting
- Full compliance with local municipality HACCAP standards and certification.
- In conjunction with the Food & Beverage Manager look at new potential revenue streams including outside catering opportunities.
Requirements:
Operations:
- Train and develop the kitchen and stewarding team in the departmental operating standards
- Ensure all kitchen team members are aware of the a.l.c Housekeeping & Handyman services available to guests and are skilled in up selling them as a preferred supplier
- Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs
- To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities
- Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions
- To lead daily departmental briefings and monthly employee meetings
- To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.
- To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources
- Ensure the team work within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.
- Ensure all team members are aware of all F&B revenue targets as well as food cost targets, and are kept informed of performance results.
- Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
- Ensure you have a presence in our outlets and interact with guests during service and ensure this practice by the Executive Sous or Sous Chef in your absence
- To ensure a consistently high standard of grooming is followed and by self and team
- Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction
- Have full knowledge of all products and services provided by the property and in the local area
- Actively participate in guest events when requested.
- Ensure daily shift handovers are conducted in a professional and constructive manner.
- Regularly spot check duty shift checklists to ensure tasks are completed.
- Be committed to the company culture of natural enjoyment and be a role model for delighting our guests.
- Ensure at all times that workstations, fridges, freezers and preparation areas are well organised, equipped and properly maintained
- Monitor kitchen equipment and ensure the team reports any defects to engineering immediately
Administration:
- To work closely with the Finance department to produce monthly financial reports timely & accurately
- To review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfaction
- Oversee the implementation of a training plan for the department
- Monitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standard.
- Keep up to date and accurate HACCAP records and documentation
- Implement checks and controls for each and every food delivery for quality and proper storage
- Ensure all purchases are in line with the Hotels purchasing policy.
About the Company
A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.
We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.
From luxury to economy and in every corner of the globe, AccorHotels' more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.
Executive Chef
Big Fish Recruitment |
Saudi Arabia | 21 Oct | |
Industrial Chef
ManpowerGroup Middle East |
UAE | 17 Sep | |
Executive Chef
RTC-1 Employment Services |
Abu Dhabi | 3 Sep | |
Executive Chef
RTC-1 Employment Services |
Saudi Arabia | 16 Aug | |
Sous Chef
Louzan Fashion |
Dubai | 11 Oct |