Total 394 Director/C-Level F&B / Tourism / Hospitality job vacancies

Position Overview

The Assistant Director of Catering Sales & Conference Service Manager is responsible for all areas of the Catering Sales & Conference Services department. The individual provides our guests with specialized and personalized service for events and group accommodation management with responsibilities revolving around ensuring a smooth transition Pre-Sales to Post Event Phase through efficient coordination and communication.

The Role

Sales Activities

• Maximize sales and upselling/cross-selling opportunities through soliciting new catering accounts and maintaining relationship with existing accounts
• Conduct site inspections
• Prepare and present sales contract to clients for Catering & Social Events
• Execution of Group Contracts
• Collaborate and communicate with relevant departments to meet guests' requirements
• Ensure high level of customer satisfaction is achieved through professionalism in all aspects of event delivery
• Booking of function spaces, follow up on room attrition and timeline for rooming lists
• Timely and accuracy preparation of Group Resumes, Banquet Event Orders, Internal Reports and Billing
• Meet or exceed individual and group catering sales target set by the management
• Determines availability of space based on yield management principles
• Lead participation in relevant industry events, trade exhibitions and sales trips for networking and lead generation
• Preparations of department reports
• Attends and chairs meetings

Manage Team

• Supervise and support Catering Sales & Conference Services Team
• Present sales reports and recommendations for management updates and decision-making
• Be involved in career progression and succession planning of team members

Talent Profile

• Diploma in Hospitality Management
• Minimum 8 year working experience in Catering & Conference Services for an upscale property
• Prior experience in managing a team
• Knowledge in Microsoft Office including words, excel, power point
• Knowledge in Opera Cloud
• Basic knowledge of AV equipment
• Understanding of room space, entertainment options, menus, floral options
• Able to lead and train new team members

1. Able create a recipies for Indian Cuisine

2. Able to prepare food cost report

3. Able to Work with Team and manage Team

4. Able to prepare cleaning checklist and execute

5. Need to prepare reports for Management

6. Comply with all regularity requirements

7. Prepare dishes with full of taste manner

8. Able to work in Weekends

9. Must work extra works.

10. Able to supervise and maintaning the kitchen cleaniliness

11. Must prepare budget and forecast for the kitchen procurement

12. Negotiate with suppliers

13. Getting the correct ingredients and quality check

14. Able to attend and competent FSMS regulation requirements.

15. Able to work break shift and overtime if required.

Functions as the strategic business leader of Market Strategy for a cluster of properties. Responsible for maximizing revenue and profit associated with rooms and function space in cluster properties. Position is accountable for pricing, positioning and inventory management of transient, group and catering in a given cluster. Oversees all the processes associated with demand, revenue, forecasting, inventory management and opportunity analysis. Works with the sales strategy team to develop the hotel(s)’ sales strategy and ensure implementation. Identifies future revenue opportunities and effectively communicates strategies to the sales organization.

Education and Experience

• 2-year degree from an accredited university in Business Administration, Finance and Accounting, Economics, Hotel and Restaurant Management, or related major; 6 years experience in the revenue management, sales and marketing, or related professional area.

OR

• 4-year bachelor's degree in Business Administration, Finance and Accounting, Economics, Hotel and Restaurant Management, or related major; 4 years experience in the revenue management, sales and marketing, or related professional area.

CORE WORK ACTIVITIES

Analyzing and Reporting Revenue Management Data

• Compiles information, analyzes and monitors actual sales against projected sales.

• Identifies the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.

• Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.

• Analyzes information and evaluates results to choose the best solution and solve problems.

• Translates or explains what information means and how it can be used.

• Evaluates effectiveness of property participation in electronic sales channels.

• Analyzes competitive sets, price positioning, seasonality, mix and displacement on a continuous basis.

• Assists hotels with pricing and provides input on business evaluation recommendations.

• Analyzes period end and other available systems data to identify trends, future need periods and obstacles to achieving goals.

• Generates updates on transient segment each period.

• Works with Market VP, Market GM and GM’s to assist in pricing analyses for all products in Market cluster.

• Assists with account diagnostics process and validates conclusions.

Managing Revenue Management Projects and Strategy

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Understands and meets the needs of key stakeholders (owners, corporate, guests, etc.).

• Updates market knowledge and aligns strategies and approaches accordingly.

• Establishes long-range objectives and specifies the strategies and actions to achieve them.

• Works closely with Sales and Marketing for business opportunities, aims to increase profitability of the organization.

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Takes a predetermined strategy and drives the execution of that strategy.

• Thinks creatively and practically to develop, execute and implement new business plans.

• Attends meetings to plan, organize, prioritize, coordinate and manage activities and solutions.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Develops the Business Outlook Strategy.

• Determines sales strategies and communicates to market sales leadership, marketing communications teams and property leadership.

• Establishes and maintains effective and rational pricing strategies for rooms and function space.

• Develops and executes the hotel(s) strategic plan(s).

• Oversees the annual pricing process for transient, group and catering rooms, function space and audio-visual.

• Provides critical input to market leaders for development of property and overall market sales strategy.

• Ensures hotel strategies conform to brand philosophies and initiatives.

• Ensures that sales strategies and rate restrictions are communicated, implemented and modified as market conditions fluctuate.

• Prepares sales strategy meeting agenda, supporting documentation and leads property and/or cluster meetings.

• Conducts sales strategy analysis and refines as appropriate to increase market share for all properties.

• Develops 6-month, 12-month and 2-year strategic action plans for management of cluster transient revenues.

• Manages inventory to maximize cluster rooms revenue.

• Ensures property diagnostic processes (PDP) are used to maximize revenue and profits.

• Initiates, implements and evaluates revenue tests.

Building Successful Relationships

• Provides market strategy expertise and leadership to general managers, property leadership teams and market sales leaders.

• Identifies and communicates revenue and profit opportunities to property leadership teams and sales organization.

• Develops and manages internal key stakeholder relationships.

• Provides targeted and timely communication of results, achievements and challenges to the stakeholders.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

We are looking for an experienced Food Science and Innovation Director with passion for food, people and innovation, who can generate and manage major innovation projects.

This critical role oversees the development of innovative products from conceptualization to commercial launch. They oversee all aspects of the NPD process including identifying market trends and opportunities, managing projects and teams, developing intellectual property, bringing new products and services to market, and evaluating opportunities for licensing or acquisition.

Accountabilities:

• Managing the end-to-end NPD process including prototyping, sensory testing, and process scaling
• Partnering with leading global food companies on co development of innovating new products that unlock consumer demand
• Driving cross-functional NPD projects in partnership with representatives from marketing, manufacturing, quality assurance, procurement, and finance
• Monitoring food science and nutrition trends, ingredients innovations, and emerging technologies for product development opportunities
• Ensuring NPD portfolio delivers on revenue growth, margin, and launch timing goals.
• Protecting intellectual property related to proprietary ingredients, product formulations, and process technologies.
• Building partnerships with universities, research institutes, and other companies

Minimum Skills Required:

• 10+ years of management experience directing food product development projects that have successfully launched into retail or foodservice markets.
• Advanced degree in food science or technology
• Supervisory/managerial experience required.
• Familiarity with food science equipment required.
• Project Management experience required.
• Experience with consumer insights, culinary innovation, and nutrition.
• Successful track record developing and implementing category growth strategies
• Strong leadership, communication, presentation, and interpersonal skills
• Ability to simplify complex ideas and present strategic recommendations.
• Knowledge of alternative protein industry including supply chain and pricing dynamics
• Required To Travel: up to 25% of time

For a well-known Chinese restaurant group.

Main Responsibilities

- Report to the Restaurant Manager.

- Uphold the brand image of the restaurant.

- Educate, guide and mentor Hostess 1 & 2.

- Keep the stand or reception desk clean and organised at all times.

- Attend to walk-in restaurant patrons.

- Greet restaurant patrons cheerfully and on the telephone.

- Offer appropriate seating arrangements.

- Take customers to their table and provide them with a menu.

- Monitor the customer waiting list and ensure that the needs of the customers are met while they are waiting.

- Need to monitor the table rotation and make sure that each member of the wait staff gets a fair amount of tables without giving them too many at once.

- Need to know which servers you can count on to take extra tables when encountered with overwhelming customers.

- Need to keep track of which tables are cleaned and available for new customers.

- Answer and attend to all customer’s phone calls, ensure all customer concerns are met.

- Carry company’s assigned mobile phone at all times to attend to customer’s phone reservations.

- Co-ordinate, organise and make reservation arrangements.

- Improve the restaurant’s return patrons’ rate.

- Work closely with the service staff to ensure the smooth operations of the restaurant.

- Greet good-bye to all the customers. Check and ensure their dining experience has been pleasant.

- Adhere to company’s standard operating procedures.

- Any other appropriate duties and responsibilities as assigned.

Requirements

- Minimum 3 years of relevant experience.

- Candidate must possess and be able to adhere to strict grooming standards set for the role.

- Must be able to represent the professional image of the Group in his/her role.

- Able to connect to customers/call-ins and ensure that their dining requirements are met.

- Strict sense of hygiene and safety standards.

- Candidate must have strong command of both Mandarin & English in order to communicate and introduce menu items to customers.

- Strong public relations skills.

- Excellent interpersonal & communication skills. A strong leader & team player.

>>>>> You may also email us your resume directly to: kaylene.tok@yycircle.com

Purpose of the Role: To lead Food & Beverage Design and Facility planning for both existing and pipeline hotels across all brands with a primary focus on Luxury and Lifestyle brands within the IHG portfolio, and liaise with internal and external stakeholders and report on progress of projects.

Back of House Planning Scope of works include but are not limited to the following:

• Create a detailed F&B Facility Area Plan(“FAP”) per hotel based on brand, country, Gross Floor Area(“GFA”), business case etc. for all InterContinental Hotels Group (“IHG”) hotel brands excluding the Holiday Inn Express brand
• Review back of house (“BOH”) facility design across all phases. Zoning, Concept, Schematic, Detailed Design, tender documentation value engineering, for Luxury & Lifestyle up to Installation of F&B equipment & commissioning of F&B Outlets
• The following would be constantly reviewed / calibrated / protected for all IHG branded hotels:

1. Review Design for Food Safety Management Systems (“FSMS”) principles;
2. Review clean and dirty paths within the design of the F&B outlets;
3. Review storage facilities ensuring they match location / supplier chain etc;
4. Review refuse area ensuring it matches municipality requirements;
5. Review BOH areas for adjacencies;
6. Review BOH and front of house (“FOH”) drawings, sections and elevations etc;
7. Review BOH drawings, sections and elevations to ensure show kitchens / bars have integrated design between kitchen consultant & Interior designer;
8. Review basic function equipment to deliver brand & concept;
9. Review to ensure optimal efficient & ergonomic work flows are achieved;
10. Review architectural, interior designs and equipment designs to ensure areas are not over designed either by way of equipment brand / specification / capacity / space planning;

Front of House Scope of works include but are not limited to:

• Review and validate proposed concepts by 3rd party consultants with F&B Operations leaders and/or propose existing concepts that could be utilized
• Review of FOH Facility design across all phases. Concept, Schematic & Detailed Design Phases (all IHG hotel brands are included)
• Review FOH circulation, adjacencies, and spatial planning
• Review FOH facilities to ensure the following has been integrated into the design; Point of Sale (“POS”), side stations etc.
• Facility matches and supports concepts / number seats / number of bars FOH & BOH
• Facility matches brand and projected manning.

The following would be constantly reviewed / calibrated / protected for all IHG hotel brands:

• Review number of seats as per Facility Area Program(“FAP”);
• Review table sizes, side station – clean & dirty, POS stations;
• Review all F&B outlets ensuring they have sufficient associated pantry support;
• Review FOH storage requirements;
• Review to ensure sufficient FOH beverage areas / storage etc. across acholic & non-alcoholic requirements matching an F&B outlet’s concept & facility;
• Review plans to ensure areas are not over designed either by way of equipment brand / specification / capacity;
• Review plans to ensure areas are not over designed by way of space planning
• Review coffee & tea equipment to ensure all equipment are IHG brand compliant and fit for purposes / fit for facility / outlet or concept.

Education

• Bachelor’s Degree or Equivalent in Hotel Management, Culinary Services or equivalent operational experience

Experience

• Minimum 10 years related experience in either:
• F&B operations and or proven successes in key operating hotel, multi hotel units and/or restaurant operations & pre-openings.
• F&B Design and/or development
• Regional experience with a good understanding of local markets, F&B trends etc.
• Hotel working experience and experience in a multi-national environment is considered an added advantage.

Technical Skills and Knowledge

• Understanding of brand differentiation and standards
• Possess leadership competencies; a focused leader with a high level of motivation
• Possess strategic, analytical, problem solving and project management skills
• In-depth knowledge of hotel operations to include F&B, kitchens, operations and hotel openings
• Effective communications and presentations skills
• Strong influencing, negotiating and consensus-building skills to deal with broad spectrum of stakeholders
• Good computer application skills in Word, Excel, Salesforce, Outlook
• Ability to read and work with architectural, kitchen, MEP, interior design drawings

*To apply via IHG Careers, you can go to https://www.ihg.com and enter code 122025

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Join Our Site Senior Leadership Team as a Chief Engineer at our Crewe Bakery.




The Compleat Food Group, are one of the UK's leading chilled food production companies, we're on a mission to create great
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Our Crewe Bakery is proudly the home of our famous Wright's pies, and also frozen sweet and savoury bakery products. With
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At The Compleat Food Group, we don't just create food; we create food to make you feel good, tastes good, and do good for
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Why Join Our Team:

* Innovation: We are passionate about understanding our consumers and continually pushing the boundaries of innovation. We
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Together, we aim to become number one for culture.

* Safety: Health & Safety is our top priority. We promote and ensure Health & Safety awareness across the site to create a safe
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The Role: Chief Engineer

As our Chief Engineer, you will play a pivotal role in ensuring the smooth running, efficiency, safety, and continuous improvement
of our operations. Your responsibilities will include:

1. > Managing the asset care program for the site, ensuring it meets safety, technical, and legislative standards.
2. > Leading and challenging activities related to safety, including site refrigeration, fixed wiring, asbestos, water treatment,
effluent management, boilers, equipment safety, and power.
3. > Ensuring compliance with all legal and legislative obligations relating to our people, plant safety, environmental
standards, and energy efficiency/emissions.
4. > Continuously improve our comprehensive asset care/maintenance system, with a focus on cost control, manpower, planned
preventative maintenance (PPM), and stock management.
5. > Drive profitability, service excellence, and quality standards through a culture of continuous improvement and operational
excellence.

Qualifications and Skills:

* Time served apprenticeship background or equivalent. BSc, HND, or HNC in Electrical, Mechanical, or dual-skilled engineering.
* Specialisation in either mechanical or electrical engineering with detailed knowledge of:
* • PLC/computer-controlled equipment
* • Servo motors and drives
* • Inverter control systems
* • Hydraulic powered systems
* • Pneumatic control systems
* Provide up to date specialist machinery and technical knowledge to enable the business to continuously improve manufacturing
capabilities
* Strong written, numerical, and verbal communication skills. Proficient in English language.
* Computer proficiency in MS Office and CMMS systems.
* Experience with world-class manufacturing processes and methodologies, such as Lean, Kaizen, Kanban, 5C, 5S, and TPM.
* Strong leadership, motivational, and organisational skills.
* Business acumen with a deep understanding of key performance indicators (KPIs) and their relation to engineering.
* Ability to communicate effectively at all levels in the business, with a focus on presenting continuous improvement project
work.
* A can-do attitude with a strong sense of ownership.
* Proven ability and the desire to drive change and make a difference.
* Excellent multitasking, prioritisation, and deadline management skills.
* Driving Licence

Join Our Team: If you are a passionate and experienced senior engineer looking for an opportunity to drive innovation, maintain
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invite you to join us.

We offer a highly competitive salary and benefits, a supportive work environment, and the chance to contribute to a beloved brand
in the UK food industry.




* 2 Employee Volunteering Days per year
* Online and High-street retailer discount scheme
* Employee well-being and community support groups
* Charity Initiatives and Team events
* 24/7 Access to Grocery Aid




We are proud to build an inclusive and respectful culture where all our colleagues feel safe, supported and valued. A place where
they can bring their whole selves to work to achieve exceptional results and thrive. We continue to attract diverse talent into
our teams, because we know greater diversity leads to exceptional results and provides a better working life. That’s why we’re
committed to ensuring Fairness, Equity, Inclusivity, and Respect in all that we do.


Recruitment Agencies We have an active and trusted Preferred Supplier List to assist us if required. We do not acknowledge any
speculative CVs or unsolicited candidate introductions from agencies.




Apply today and be part of a team that believes in making food that not only tastes good but also feels good and does good for
everyone!

Job Description & Requirements

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

Primary Responsibilities :

• To prepare the hotel’s annual maintenance budget and submit to management for approval. The annual budget should include manpower requirement, capital requisition, alteration works, etc. On budget’s approval, the imcumbant rolls out the maintenance plan.
• To supervise the whole process of engineering works which will include specificiations, design, tender, evaluation, recommendation and award of contracts. Once the contracts are awarded, the imcumbent monitors the project completion and ensures that the works are carried out according to specifications.
• To ensure that the engineering installations and constructions meet government rules and regulations.
• To be responsible for the hotel’s Fire Emergency Plan which sets out procedures in putting out fire and the proper and orderly evacuation of hotel’s guests and staff. The incumbent carries out periodic training drills and administers fire safety standards.
• To oversee the daily operation of the Engineering department and ensure that all requests for maintenance services requested by the hotel’s operational departments are expeditiously attended to. In this respect, the incumbent maintains proper records of Engineering works carried out and to prepare such reports of maintenance activities, stock inventory, etc.
• To prepare and recommend for approval purchases pertaining to Engineering equipment, materials and supplies.
• To supervise the inventory control of engineering parts to ensure that stocks are maintained at the appropriate level to meet the hotel’s needs
• To oversee the implementation of preventive maintenance and repair schedules of all hotel machinery, equipment and facilities.
• To ensure that the hotel’s engineering leases, contracts and bids are in accordance with the established standards and guidelines and they are in supportive of the hotel’s interests.
• To review the maintenance and repair cost of the hotel and recommend / implement cost reduction program.
• To plan and manage the duty roster of Engineering personnel ensuring that there are adequate Engineering staff providing services to the hotel at all times.
• To conduct performance review of department staff and provide honest feedback on their respective performance, the aim being to guide and improve performance where there is shortfall in performance and reinforce if performance has reached an acceptable level of competency.
• To pay close attention to the training requirements of department staff and to further develop those who show greater potential.
• To be responsible for staff retention and take appropriate measures in futherance of staff stability.
• To liaise with hotel tenant include F&B, shopping arcade for any M&E related issues and follow up

Financial

• To take necessary and appropriate action to protect hotel’s equipment, facilities and property against lost, wastage through mishandling, negligence or dishonesty.
• To ensure that hotel’s engineering leases, contracts and bids are in accordance with established standards and guidelines and that they are supportive of the hotel’s interests.
• To review maintenance and repair cost of the hotel and recommend and implement cost reduction program.

Customers

• To ensure that hotel management is satisfied with the quality of services rendered by the Engineering department.
• To ensure that the hotel’s guests receive an adequate level of engineering services this satisfies their concerns and needs.
• To ensure all guest room maintenance program are in place and meet the brand standards requirement

Human Resouces Management

• To ensure that the department is properly staffed and the staff are properly trained and supervised to meet the needs of the hotel.
• To plan the deployment of Engineering staff to meet the daily engineering service requirement of the hotel.
• To be responsible for staff retention in the department and to take appropriate measures in furhterance of staff stability.

Corporate Assets

• To ensure that the hotel’s properties, facilities, etc are keep in good working condition thereby protecting it’s long term investment values.

Responsibilities of Fire Safety Manager:

• Supervise the maintenance of all fire safety works in the workplace
• Conduct daily checks within the premises and remove or cause to be removed any fire hazard that is found within the workplace
• Prepare and execute the Emergency Response Plan
• Prepare fire safety guidebooks
• Train, coordinate and supervise the Company Emergency Response Team for the premises in first-aid, fire-fighting and evacuation in the event of a fire or other related emergencies
• Co-ordinate and supervise the occupants within the premises in firefighting and in evacuation in the event of a fire or other related emergencies
• Organize campaigns, training courses, competitions, contests and other activities that will develop and maintain the interest of the occupants within the premises in establishing a fire-safe environment.

SPECIFIC DUTIES & RESPONSIBILITIES

• Minimum 3 years as a Chief Engineer or similar capacity preferably in a hotel environment with experience in Building Maintenance
• Able to deal with suppliers / contractors / government bodies
• Exposure to purchasing cost control beneficial.
• With fire safety knowledge. Preferable Fire safety manager certified

Job Requirements:

• Minimum Diploma / Bachelor Degree in Building Engineering / Mechanical / Electrical

JOB DESCRIPTION:

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 500 to 1500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

Job Description & Requirements

1) operate and manage kitchen equipment to assist with food preparation

2) prepare food products the night before and morning of food services

3) ability to operate a wok and use a wide variety of culinary techniques and culinary arts

4)take instructions from the sous-chef, head chef and executive chef

5) follow the instructions of food preparation, food safety, and food quality control as mandated by the restaurant manager

6) assist with prepping food and plating dishes according to a restaurant's menu specifications.

7) ensure food storage areaa mmet health and safety standards.

Summary

Responsible for the formation and implementation of the Food & Beverage annual business plan and medium term strategies, as well as establishing key performance objectives and plans to ensure the hotel meet its business targets and drives sustainable profitable growth.

Job Responsibilities

• Responsible for the conceptual and operational design of the restaurant and bar concepts in the Hotel.
• Be an active participant in the strategic marketing approach to ensure exposure the Food & Beverage of the Hotel.
• Create active strategies to maintain a strong social media capture.
• Daily monitoring of Food & Beverage performance and assume responsibility for its achievement.
• Leading the restaurants, bars and events team in proper expenses and cost control with required services and standards and monitoring the performance of all the outlets in this process.
• Proven track record in the ability to conceptualize, promote and deliver innovative promotional events.
• Overall responsibility of all operational components of the division to ensure efficiency and effectiveness of operations and maintain high standards of operations in all restaurants, bars and events.
• Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates.
• Collaborate with the Executive Chef to continually review and refresh menu offerings as deemed by locality and region.
• Create an operational environment of education and empowerment that energizes the team to focus on guest preferences and aspirations, allowing for the creation of memorable guest experiences.
• Continuous focus on employee satisfaction and ensures continuous improvement action plans are executed effectively, and as need, with a focus on a team and succession planning culture.
• Cultivate a positive culture surrounding the guest feedback platform and formulate strategies to continually improve the guest experience.
• Cultivate a culture of exploring new strategies on how revenue streams can be developed.
• Create revolutionary new standards.
• Liaise with all outlet and kitchen management to improve service and product efficiency.
• To conduct regular hygiene audits in conjunction with the Executive Chef and Stewarding.
• Develop the Annual Department Business Plan and Financial Budget.
• Implement T&C activities within budgeted guidelines and time frame, controlling expenditure during the financial year.
• Ensure payroll for the department is run in accordance with statutory regulations and company guidelines.
• Facilitate the smooth running of the department through adequate supply of materials and equipment.
• 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.
• Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
• Plan, develop and grow the food& beverage team through leadership, mentorship and coaching to fuel the growth of the team.
• Conduct departmental orientation; ensure that all new hires and existing colleagues are trained in the on-the-job training of the Food& Beverage Division
• Collaborate with Talent & Culture team that lead to efficient and effective recruitment process and also the team in the education plans to increase colleagues’ knowledge and skills in service and culinary excellence.
• Lead and facilitate the performance review process for the division, adhering process schedule and follow up.
• Have regular brainstorming sessions that includes all colleagues to create a flow of new and ‘improved’ ideas.
• Be fully conversant with hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform other duties as directed by the management.

Qualifications / Requirements

• Minimum 5 years experience of similar capacity in the hospitality industry.
• Able to lead and motivate the team.
• Able to work under pressure.
• Possess good leadership and supervisory skills.
• Able to work in a fast paced environment, with a keen eye for quality control.

JOB DESCRIPTIONS:

• To cook and prepare different varieties of North, South Indian Dishes and Bangladeshi dishes inclusive of breakfast, lunch and dinner items
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Check the quality of raw and cooked food products to ensure that the standards are met
• Prepare culinary dishes and meals as per orders and ensure that it is ready at the right time for packing
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Ensure highest levels of guest satisfaction, quality, operating and food costings on an ongoing basis
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum 4-5 years of hands on cooking experience in a Bangladeshi and Indian (North & South) Kitchen
• Preferably with experience in Indian Restaurant/Catering industry and handling in high volume service operations
• Must be able to cook for atleast 3000 to 3500 pax on a daily basis
• Highly skilled in cooking techniques and comprehensive knowledge and understanding of both Indian cuisines and Bangladeshi food culture and techniques
• Must be able to work on weekends and public holidays if necessary (off days on a off peak periods)
• Must be able to do overtime whenever required.
• To be able to cook and prepare different types of South Indian dishes such as Briyanis, dosai, idly, poori, upma, chutneys, pratas, South Indian Meals, etc
• To be able to cook and prepare different types of North Indian dishes such as Tandoori items, Naans items, Chappati, khichadi, North Indian Meals etc including Bangladesh dishes
• Hands-on experience with various types kitchen equipment (e.g. Hot Plate and Thandoor, etc)
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian / Bangladeshi dishes in a traditional way
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

• Ensuring guest and employee satisfaction, while maintaining market competitiveness and exceptional financial performance.
• Ensuring appropriate hiring, training, motivating, coaching, and developing of department’s team members.
• Responsible for ensuring the smooth daily operation of the Food and Beverage Department.
• Develop and administer the F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses.
• Surveying, reviewing and analyzing competition, market trends, customer needs and comments in order to be proactive and adapt with business intelligence.  
• Evaluating changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary.
• Attend and actively participate in weekly Head of Department meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Manage the service of food and beverage within the restaurant, café, bar, and in room dining.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas.
• Regular liaison with the Engineering Department ensuring that maintenance requests are completed quickly focusing on guest needs as a priority.
• Coordinate between Conference and Events, Food & Beverage and Front Office to ensure that preparations for conference events involving Front Office/ Housekeeping have been made.
• Assist in the preparation monthly restaurant, bar, and cafe reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Managers, Food & Beverage Supervisors/ Team Leaders and Food and Beverage Attendants.
• Prepare weekly and monthly forecasts for restaurant, bar room service and cafe areas.
• Be knowledgeable of and operate within appropriate outlets and hotel liquor licensing guidelines and House Management Policies.
• Any other duties as assigned.

Job Responsibilities:

• Ensuring guest and employee satisfaction, while maintaining market competitiveness and exceptional financial performance.
• Ensuring appropriate hiring, training, motivating, coaching, and developing of department’s team members.
• Responsible for ensuring the smooth daily operation of the Food and Beverage Department.
• Develop and administer the F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses.
• Surveying, reviewing and analyzing competition, market trends, customer needs and comments in order to be proactive and adapt with business intelligence.
• Evaluating changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary.
• Attend and actively participate in weekly Head of Department meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Manage the service of food and beverage within the restaurant, café, bar, and in room dining.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas.
• Regular liaison with the Engineering Department ensuring that maintenance requests are completed quickly focusing on guest needs as a priority.
• Coordinate between Conference and Events, Food & Beverage and Front Office to ensure that preparations for conference events involving Front Office/ Housekeeping have been made.
• Assist in the preparation monthly restaurant, bar, and cafe reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Managers, Food & Beverage Supervisors/ Team Leaders and Food and Beverage Attendants.
• Prepare weekly and monthly forecasts for restaurant, bar room service and cafe areas.
• Be knowledgeable of and operate within appropriate outlets and hotel liquor licensing guidelines and House Management Policies.
• Any other duties as assigned.

Position Requirements:

• Minimum 5 - 8 years of experience in a similar role, preferably in a five star luxury setting.
• Proven experience in meeting budgeted and forecasted for costs for payroll/wage costs and department costs.
• Experience in managing and developing a team, including performance management, performance reviews, disciplinary procedures, creating learning and development plans, coaching etc.
• Has a good understanding of luxury guest expectations and desire to meet these expectations.
• Hold legislative qualifications to be eligible for the position.
• Good understanding of Micros, Opera, and other relevant applications.
• Project professional image at all times through personal presentation/ interpersonal skills.
• Desire and ability to mentor, train and develop staff.
• Has awareness of industry trends in service, product and presentation.
• Initiates contacts and establishes rapport easily.
• Ability to assert point of view directly yet tactfully.
• Organize time and work efficiently.
• Excellent numeracy, verbal and written communication skills, English essential
• Appreciates and maintains an effective outlet for stress.
• Aptitude for developing promotions and marketing.
• Willingness to work weekends and public holidays as part of the job role.
• A passion for food, wine and the culinary arts that is knowledgeable and effusive.
• Has the aptitude and willingness to undertake further development with Sofitel.