![]() ![]() Ability to identify and delegate tasks effectively.Ability to establish and retain effective working relationships with hotel staff and clients/vendors.Excellent written and verbal communication skills.Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.English – excellent oral and written skills.Technical Diploma in Hospitality Management or related field preferred.Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.cleaned, varnished and painted or polished. Ensure all FF&E items for banquets, outside caterings and seasonal usage are adequately stored, protected and reviewed before using.Coordinate all repair and maintenance reports for the respective departmental areas.Supervise contractors in kitchen and back of house areas of the Food & Beverage division.Ensure that all outlets and departments are supplied with clean and dry operating equipment.Monitor operating supplies, equipment and reduce spoilage and wastage successfully.Assist in preparation of the outlet’s budget. ![]() Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.A courteous, professional and efficient service is provided at all times ensure that all employees of the assigned outlet follow the example.Assist in conducting and participate in daily pre shift briefings with regards to outlets and banquets activities.Ensure control and supervision on the requisitions of operating equipment, the storage and careful handling of operating equipment.Implement flexible schedules based on required business patterns.Assist in the preparation of the Annual operating budget for operating expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan. ![]() Strictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled.Ensuring that breakage is administrated as well as to provide constant feedback to the operation as a tool to reduce breakage and losses.Have the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.Ensure that all garbage regulations i.e separation of items as well as the assigned garbage runs.Be able to clean and wash pots, pans and other kitchen equipment according to the established standards of performance.Conduct monthly inventory of operating supplies and equipment together with the stewarding department.Report incidents that require disciplinary actions immediately to the Head of Department.Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.Ensure that all required operating equipment is listed correctly with all detailed product specifications, purchase specifications and in line with the budget before handing to the purchasing department.Plan the weekly and monthly duty roster, ensuring that stewarding is adequately staffed and manpower is efficiently handled and part time labor expenses are controlled.Assist to produce reports for the Executive Chef including Monthly outlet report Monthly breakage and loss report, Chemical consumption per area, Trainers report.Maintain daily checks and log reports of all areas responsible. ![]()
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