Head Chef at Blu Atlantic Hotel

General Summary of Duties:

• The Food & Beverage Manager will be responsible for directing, coordinating, and administering Food & Beverage service operations to ensure profitability, quality standards and services, and guest satisfaction for multiple F&B outlets throughout the hotel. They will contribute to the planning, organization, and training necessary to achieve restaurant / bar objectives in sales, costs, Internal Guest retention and satisfaction, communication and awareness, guest service, food quality and compliance.

Responsibilities:

• Ownership of the management accounts and daily Profit & Loss, maintaining cost control.
• Responsible for the day to day operation of the food & beverage department especially in relation to supporting the Brand Experience.
• Responsible for the standards of service delivered to the customers in the bars, dinning rooms, buffets and all other food & beverage outlets by F&B employees.
• Ensuring the quality of services in accordance with the company standards.
• Ensures that all the F&B areas are well organised, and have the tools to execute their duties and maintain their areas and equipment.
• Ensures that the highest level of food hygiene is maintained throughout all food and beverage areas in compliance with HACCPlegislation.
• Oversees the overall operation of the storerooms as per company policies, including but not limited to rotation, preparation, distribution and bookkeeping.
• Responsible for the overall implementation, execution of all F&B polices and procedures pertaining to employees, work manuals, sanitation requirements, costs, quality, menus, groups and others as required.
• Plays a key role in the leadership meetings.
• Demonstrate behaviors in line with our diversity and inclusion aim, which is to create and promote a diverse and inclusive culture where ideas, differences and views are respected and where all employees are encouraged to create their own personal legacy
• Ensure all stock controls are strictly adhered to.Candidate profile:
• Passionate about driving consistent, and exceptional service
• Able to manage a team effective, posses strong leadership skills, used to working with senior management team, being able to communicate well with at all levels
• A positive and driven attitude to succeed, and leadership skills to inspire and retain a team.

Examples of Duties (includes but is not limited to the following):

• Ensures point of sale operations and Cash handling practices are following standard operating procedures.
• Understand all programs, procedures, standards, specifications, guidelines and training protocols
• Collaborate with General Manager and Chef de Cuisine to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities
• Review the daily business levels, anticipate critical situations and plan effective solutions to best expedite these situations
• Prepare weekly work schedules in accordance with staffing guidelines, labor forecasts, and assign work for efficient use of equipment and personnel
• Responsible to ensure restaurants appearance meeting and exceeding standards as well as maintaining compliance with all health and safety regulations at all times
• Investigate and resolve customer complaints regarding food quality, service, or accommodations.
• Perform additional duties and projects as assigned

Position Requirements:

• Professional demeanor appropriate for a luxury environment
• Must have working knowledge of point of sale systems
• Strong customer service experience, interpersonal, and communication skills are required
• Strong analytical, decision-making and problem- solving skills
• Ability to multi-task and work in a fast-paced, dynamic environment
• Ability to be flexible, adaptable and responsive to change
• Contribute to the development of the food and beverage menus
• Ensure all team members have required certifications for food and alcohol handling
• Think critically to respond and react quickly to ever changing situations on property
• Establish and clearly communicate goals and expectations using strong interpersonal skills
• Professional in all internal and external communications
• Possess confidence in making decisions for health of the operation
• Resolve guest and team member issues quickly and efficiently
• Identify opportunities and create action plans to enhance and optimize food and beverage operation
• Be growth oriented
• Monitor financial performance to drive business decisions
• Set and deliver on goals which support company-wide goals in finance, guest satisfaction, and team member engagement
• Lead and support team members in individual growth and career advancement plans to contribute to our internal leadership pipeline
• Create positive work environment that is guest-focused
• Collaborate with other members of camp management and the corporate team
• Prioritize tasks effectively
• Submit high quality work products in a timely manner
• Promote company sustainability initiatives
• Acts as the guest service role model for the restaurant; set a good example of excellent customer service and creates a positive atmosphere for guest relations.
• Assists servers and hosts on the floor during meal periods and high demand times.
• Handles guest problems and complaints.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on the quality of food and beverage, service levels, and overall satisfaction.
• Schedules dining reservations and arrange parties or special services for diners.
• Ensures corrective action is taken to continuously improve service results.
• Schedules, trains, develops, empowers, coaches, and counsels, resolves problems, provides open communication and recommends discipline when appropriate.
• Holds daily line-up meetings and monthly departmental meetings with staff reviewing daily events, safety issues/concerns, and guest comments.
• Edits work schedules and evaluate the work performance of employees.

Training – 10%

• Ensures staff understands local, state, and Federal food and liquor laws.
• Ensures compliance with all food & beverage policies, standards, and procedures by training, supervising, follow-up, and hands-on management.
• Maintains service and sanitation standards in restaurant, bar/lounge, and room service areas.
• Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Empowers Waiters and Waitresses to provide excellent customer service.
• Monitors alcohol beverage service in compliance with local laws.
• Supervises daily shift operations
• Ensures staffare in compliance with appearance standards.
• Inspects dining room serving stations for neatness and cleanliness.

KNOWLEDGE, SKILLS, AND ABILITIES

• Excellent leadership skills
• Ability to perform all tasks for each position in FOH F&B
• Excellent guest service and interpersonal skills with the ability to relate to diverse guest types.
• Ability to remain calm and well organized under pressure while working quickly.
• Ability to prioritize and maintain multiple tasks at a time.
• Keeps emotions under control.
• Excellent time management skills.
• Strong verbal and written skills
• Strong organizational skills with attention to detail.
• Ability to properly operate the telephone and all software used for the POS system.
• Strong math skills.
• Thorough knowledge of Food and Wine, as well as Beer, liquor, and mixed drinks.
• Must demonstrate accuracy and thoroughness.
• Knowledge of elementary financial controls
• Ability to respond promptly to customer needs.
• Ability to communicate effectively with guests and Grand Performers
• Must speak clearly and persuasively in positive or negative situations.
• Proficient in Micros POS system
• Proficient in Open Table reservation system
• Computer savvy (MS Office suite)
• Basic math skills for cash handling; ability to provide change and count bank at end of shift
• Adaptable to a changing work environment.
• Local knowledge of the community (attractions activities, etc.)
• English language and professional communications skills are required.

EDUCATIONALQUALIFICATIONS

• Bsc Degree in Hospitality, Restaurant Management or other related field
• Atleast 5 years experience in an upper luxury five star hotel
• 3 - 15years experience as a Food and Beverage Manager in a luxury five star hotel
• Certification in HACCP, HSE and food safety is an added advantage