Company DescriptionOur Vision, we make momentsMövenpick 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 DescriptionThe RoleTo oversee the kitchen and stewarding operations of the HotelTo interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of serviceTo be entrepreneurial and to think beyond the boundaries is expected and not requestedTo provide service that is sincere, warm and enthusiastic, ensuring guest satisfactionTo take the time to get to know the hotel guests, and to be committed to service excellenceKey Deliverables and ResponsibilitiesPlanning & Organizing:Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel proceduresConduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptionsDaily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product qualityAdhere 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 calendarCoordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonalityIn conjunction with the Food & Beverage Manager coordinate with Sales and Marketing so that all Food and Beverage Marketing collateral is prepared in advanceEnsure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advanceEnsure all menus are accurately costed, have standard recipes and presentation photosAll new menu items to include service staff education and tastingFull 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.Operations:Train and develop the kitchen and stewarding team in the departmental operating standardsEnsure 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 supplierMaintain 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 programsTo 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 activitiesFoster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestionsTo lead daily departmental briefings and monthly employee meetingsTo 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 ResourcesEnsure 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 absenceTo ensure a consistently high standard of grooming is followed and by self and teamActively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfactionHave full knowledge of all products and services provided by the property and in the local areaActively 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 maintainedMonitor kitchen equipment and ensure the team reports any defects to engineering immediatelyAdministration:To work closely with the Finance department to produce monthly financial reports timely & accuratelyTo 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 satisfactionOversee the implementation of a training plan for the departmentMonitor 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 documentationImplement checks and controls for each and every food delivery for quality and proper storageEnsure all purchases are in line with the Hotels purchasing policy.Additional InformationCore BehavioursCore behaviours are our actions: what we say, what we do, and how we interact with one another. Our behaviours come from what we believe in, what we value. At Mövenpick Hotels & Resorts, we call these value-based behaviours. The following statements provide indicators of the types of behaviours we expect employees in our company to display.Trust: Operates with fairness and integrity, fostering an environment of transparency and sincerity through open and honest communication and by honouring commitments.Relationships: We build and maintain strong connections with colleagues and guests, valuing diversity in people and perspectives whilst overcoming potential obstacles to increase cooperation and collaboration.Drive: We are action-oriented, setting direction for self and others, clarifying goals and objectives and overcoming barriers and challenges to produce results.Entrepreneurship: We fully understand the business and market context, identifying and seizing opportunities for continuous improvement and supporting change.Mövenpick Hotels & Resorts reserves the right to revise all job descriptions from time to time as business needs demand. Other duties may be assigned as & when necessary. The above-mentioned job description attempts to outline key aspects of the role, however, does not limit its right to assign other duties to an employee in this position. This job description does not constitute a written or implied contract of employment.I commit to the above requirements of my position and will strive to demonstrate our Values and Core Behaviours in my daily work and confirm I am able to perform the essential function of the role as identified.
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