To manage the overall operations of all the Kitchens in Adagio Aparthotel , Ibis Styles and soon to open Mercure Dubai Deira , following established objectives for the highest standards in professional management and administration as well as in effective and fair personnel development.
Business Performance
Set periodical budget & forecast
Analyze monthly P&L and month-end reports, identify deviation from business plan goals
Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.
Operation
Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel\xe2\x80\x99s policies, standards and municipality requirements
Work with Culinary team of all properties and will be responsible for the teams development , new menus and product development supported by detailed analysis and accurate costing
Supervise Culinary team of all properties to run their kitchens at high quality level whilst maintaining acceptable food cost
Oversee the planning and implementation of effective food promotions
Work closely with Stewarding Team to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
Working closely with Cluster Food and Beverage Manager to monitor the food standards in each Outlets of all properties
Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
Identify market needs and trends in terms of food menus for both hotel guests and the local market
Monitor and analyze menus and products of competitive restaurants .
Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
Meet and interact with representatives of the local community and potential guests as required
Other Responsibilities
Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Be well versed in hotel fire & life safety/emergency procedures
Attend all briefings, meetings and trainings as assigned by management
Maintain a high standard of personal appearance and hygiene at all times
Perform other reasonable duties assigned by the assigned by the Management of the Hotel
Work Experience
Knowledge and Experience
Diploma from a reputable Hospitality Management / Culinary school preferred
Additional certification(s) in Food & Beverage will be an advantage
Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally
Excellent reading, writing and oral proficiency in English language
Ability to speak other languages and basic understanding of local languages will be an advantage
Good working knowledge of MS Excel, Word, & PowerPoint
High degree of professionalism with sound human resources management and business acumen capabilities
Competencies
Strong leadership, interpersonal and training skills
Good communication and customer contact skills
Results and service oriented with an eye for details
Ability to multi-task, work well in stressful & high-pressure situations
A team player & builder
A motivator & self-starter
Well-presented and professionally groomed at all times