Jobs at Myrtle Management Consultants

Job Description

• Planning and Organising
• Participate in the preparation of the hotel's strategic and marketing plans. Prepare the Food and Beverage Department budget.
• Ensure that all Food & Beverage Standards are being adhered to.
• Keep aware of trends, systems, practices, and equipment in Food and Beverage preparation and service in the hospitality field.

Operations

• To be aware of the best external competitor offerings in the local market, and to continually work with hotel colleagues to improve our own offerings with the goal of being the best in the market for creativity, service, choice, and value for money.
• Directly responsible for all Restaurants, Culinary and Catering areas, ensuring a smooth-running, profitable operation within the framework of the Hotel.
• Supervise the functioning of all Food and Beverage employees, facilities, sales, and costs, to ensure maximum departmental profit is achieved.
• Take personal responsibility for maximizing quality levels of product and service and guest satisfaction.
• Attain high sanitation standards throughout the Food and Beverage operation by enforcing Sanitation Checklist.
• To ensure that everyone in the departments is properly looking after all hotel property and facilities.
• To ensure that departments conduct a maintenance inspection on a monthly basis.
• Supervise and co-ordinate pricing and preparation of menus, beverage and wine lists, and liaise with local suppliers.

Administration

• Establish and maintain effective employee relations.
• Liaise with HR in all employee matters including interviewing and hiring, employee orientation, performance appraisals, coaching, counselling, and dismissal if necessary to ensure appropriate staffing and productivity.
• With the hotel training manager, identify training needs and develop and deliver the required training for department employees to meet the needs of the business. Support the training of Departmental Trainers to continue to improve hotel service levels.
• To be a sales champion for the hotel, generating and following up on business referrals and potential sales leads to maximize business for the hotel.
• Above all, to lead by example through hands on approach to motivate our Team Member to excel.

Qualifications

• Culinary school Diplomain food service management or related field
• 5 years of F&B management experience preferred
• 2 years of hotel industry experience preferred
• Knowledge of food and cooking methods and wine preferred
• Have a friendly, positive attitude, with a passion for providing quality customer service;
• Have waiter/waitressing or bar experience including wine service;
• Have RSA qualifications;
• Be impeccably presented with excellent communication skills;
• Be confident and work well with other team members as well as autonomously;
• Demonstrate leadership skills;
• Be reliable and act with a sense of urgency

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Job Description

• Acknowledge, welcome and assist customers

• Live our values of Service, Teamwork, Ambition, Responsibility, and Solutions

• Collaborate and work as part of the wider hotel management team

• Recruit, train, develop and retain chefs and kitchen personnel; create plans for the team by agreed objectives and goals in appraisals and reviews

• Responsible for stock control and achieving business gross profit margins

• Schedules and organizes regular menu taste panels for the front of house team

• Manages and meets the expectations of  relevant audits

• Review of menus and feedback to the Food and Beverage team 

• All menus are delivered to brand standards and menu specification

• Manages expectations behind the pass as well as in the outlets, driving customer and employee engagement.

• Participating in constructing daily menus with new or existing culinary creations ensuring the variety and quality of the servings

• Maintain hygiene and quality standards and follow sanitary rules

• Foster a climate of cooperation and respect between coworkers

Qualifications

• Minimum three years experience as a sous chef in a reputed restaurant, pub or culinary-focused operation

• Advanced level certification in food safety, preferably at level 3 or higher

• Prior experience in a branded environment

• You have a broad experience of working in a dynamic environment, primarily in service industries

• You have a passion for cooking and food preparation with a focus on the quality of preparation, but also on the presentation of dishes

• You keep track of new culinary trends and know different types of cuisine

• You are familiar with food safety and the basics of HACCP

• You love working with people and are prone to teamwork

•  You have a professional approach to work and colleagues

• You actively use English and other local dialects in speech

• You have a strong focus on details

• You have strong time management skills

Remuneration is competitive