Job Openings at Lilygate Hotel

Reports To: Housekeeping Manager

Position Summary

• A Laundry Manager is responsible for running laundry department’s day to day operations and also to deliver an excellent Guest experience while managing stock ordering and supplier relationships.
• Additional responsibilities include, up keeping training, performance evaluations, scheduling and supervising the personnel within the department.

Duties and Responsibilities

• Developing and putting into operation the current system and technical advancement in the field of Laundry operations.
• Formulating washing formula for stained loads.
• Ensuring the washing of linen and uniform as per standard.
• Maintenance and upkeep of all laundry equipment.
• Co-ordinating with the Engineering Department about their routine maintenance of the equipment.
• Preparing Annual Laundry Budget.
• Develop new methods for increasing laundry efficiency.
• Coordinate with the maintenance team for outstanding repairs of machinery.
• Overall controlling and supervision of the Department.
• Training and coordination with supporting Departments.
• Record and monitor laundry cost.
• Make reports and recommendations when required.
• Oversee the laundry equipment preventive maintenance program.
• Approve distribution of linen to guestrooms and food and beverage department areas.
• Direct all Laundry staff.
• Approve the Laundry staff duty roster.
• Organizing training for the staff.
• Hire and train new laundry staffs.
• Experience in team management.
• Should be familiar with computers and hotel applications.
• Plan and judge for uniform replacement.
• To ensure the uniform room inspects all uniforms daily for replacement and damage.
• Provide other duties and services as assigned by the Executive housekeeper.
• Conduct weekly departmental meetings with supervisors.

Education

• Education High school or equivalent qualification required. Bachelor’s Degree is preferred.

Experience:

• Two to three years of experience managing entry-level employees.
• Minimum of two years housekeeping/laundry management experience in hotel industry.

Prerequisites:

• Excellent communication and organizational skills with Strong interpersonal and problem solving abilities.
• Highly responsible & reliable and also ability to work cohesively with fellow colleagues.

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Reports To: Laundry Manager/Housekeeping Manager

Position Summary

• As a Laundry Supervisor you are responsible to oversee the team of Linen and uniform attendants towards achieving the operational objectives while ensuring that the hotels operational standards are met.
• Additionally responsible for managing overall daily operations of the Linen and laundry rooms. Also ensure quality controls are in place and manage customer service inquiries.

Duties and Responsibilities

• Manage overall daily operations of the Linen Room.
• Ensure quality controls are in place for all linen processes, rejecting any exceptions.
• Responsible for maintaining cleanliness of the linen area.
• Assist the Laundry Manager on his day today duties.
• Oversee the loading of carts and place accurately as requested.
• Oversee in getting filled linen carts to designated areas.
• Ensure linen and laundry supplies are ordered and controlled in line with Business and Events.
• Ensure a clean and tidy linen room at all times and report to the management if any items have been damaged (linen as well as uniforms).
• Report to Laundry Manager in case any uniforms need to be discarded or replenished.
• Ensure that linen and uniforms are properly stored and recorded.
• Ensure that the proper procedure is followed when linen or uniform needs to be discarded.
• Ensure that all uniforms are ready for special events as well as for any seasonal events.
• Ensure proper loading and unloading of dryers, and also setting proper temperature for different items that require drying.
• Receive records and oversee sorting of clean uniform from laundry and arrange them properly on the shelves and racks.
• Ensure team members adhere to all Health and Safety Regulations.
• Keep and update the Laundry / linen productivity report on a daily basis.
• Take linen which is spotted out and place separate for re-washing or special treatments.
• Any linen which is torn is placed separately and returned to the Linen room for repair.
• Keeps linen for all different departments separate.
• Issue linen to Food & Beverage outlets as per requisitions.
• Issue uniform to all employees and maintain uniform records.
• Oversee the issuing of linen via hotels requisition system.
• Check all uniform for any loose buttons and hems and give to the tailor for mending.
• Attends and participates in in-service education classes, on-the-job training programs, etc.
• Schedules preventative maintenance of laundry equipment and co-ordinate with the engineering department for any maintenance issues.
• Recommends equipment, linen and chemical purchasing needs to Department Head in budget preparation.
• Assists in standardizing the method in which laundry tasks will be performed.
• Makes recommendations to the Laundry Manager / Executive Housekeeper.
• Manage customer service issues quickly and effectively.
• Responsible for proper running of equipment and proper amounts of chemicals.
• Train, develop, and appraise the laundry team and Carry out stock takes as per management policy.
• Assists in the recruitment and selection of laundry personnel.
• Assigns schedules and duties to laundry staff as per business needs.
• Assists in determining staffing requirements necessary to meet the Laundry Department's needs.
• Performs other duties as assigned and able to carry out any other reasonable task set by the hotels management.

Education

• Intermediate or Equivalent or Diploma or vocational training in hospitality. Computer literacy in using Ms office along with experience in using inventory management software and Hotel Management systems like Opera / Fidelio etc.

Experience:

• 2 to 5 years of experience in Laundry operations in 5 Star or full service hotels or other large scale laundry service operations.

Prerequisites:

• Good command of written and spoken English communication skills, along with strong interpersonal and problem solving abilities are essentials.
• You should ideally have a with previous minor supervisory experiences within the Housekeeping Department of a hotel. Computer literacy and previous experiences with Opera are an advantage.

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Reports To: Executive Chef

Position Summary

• The Sous Chef is responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
• Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.

Sous Chef Duties and Responsibilities

• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Able to make recommendations to the Executive Chef regarding succession planning.
• To be aware of all financial budgets and goals.
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Ensure that associate meals and associate dining services are of a consistently high standard.
• Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that the Department’s overall operational budgets are strictly adhered too.
• Ensure that the culinary department adheres to all company and hotel policies and procedures.
• Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
• Ensure that meetings are well planned and results-orientated.
• Creative menu planning and correct food preparation for each outlets including banquets.
• To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.
• Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
• Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
• To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• To manage associates fairly and take a personal interest in knowing all culinary associates.
• To project a positive and motivated attitude among-st all associates.
• To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
• To frequently verify that only the highest quality products are used in food preparation.
• To ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• To delegate responsibilities to subordinates as required.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• To act as manager on duty for the hotel as scheduled.
• To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.
• Identify strengths and weaknesses and provide timely feedback to the individual.

Education

• Culinary Diploma from a recognized institution or higher.

Experience:

• At least 5 - 10 years’ experience with 2 years in a senior management position.

Prerequisites:

• Fair and firm management abilities with high influencing skills.
• Strong administration skills.
• Creative and innovative.
• Strong knowledge of food and beverage.
• Hands-on approach to all operational aspects.
• Excellent communication skills and computer skills.
• Initiative and Self-motivated.
• Ideal training and coaching skills.

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Reports To: Chief Steward / Executive Chef

Position Summary

• Primarily responsible for Operating and maintain cleaning equipment and tools. Also responsible for washing dishes, china ware, flatware, cutlery, crockery, kitchen vessels, sweeping and mopping floors, cleaning and detailing equipment's etc.
• Maintains the kitchen, dish washing and back area in an inspection-ready condition in accordance with local authority and hotel guidelines.

Duties and Responsibilities

• Ensure the kitchen is clean, well maintained and organised at all times.
• Ensure floors are dry and clean at all times.
• Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
• Adhere to all sanitation guidelines.
• Assist the Cooks and Servers as and when necessary.
• Collects and removes trash from all areas of the operation following established procedures.
• Dispose of waste as per the hotel and authority standards and Adhere to recycling guidelines.
• Ensure waste bin area is kept clean and tidy.
• Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers
• Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.
• Cleans and maintains floors and walls in kitchen and dish washing area by following standard procedures.
• Cleans and sanitizes dishes and related service ware following established procedures.
• Cleans large equipment as assigned, following established procedures.
• Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.
• Knowledge and proficiency to operate industrial dish washers.
• Ensure all equipment is clean and in good working order.
• Check all chemical levels and inventory.
• Wash, Wipe, Sort, stack dishes, and load/unload dishwasher
• Wash, Wipe, Sort, stack and store all cleaned items in an organised and safe manner.
• If any breakages or chipped items found then remove them from circulation and update the breakage and inventory register.
• Clean, sanitise and close workstations.
• Uses and maintains all equipment's according to manufacturer and department guidelines.
• Report any maintenance or hazard issues to the chief steward / stewarding manager.
• Assist in light food preparation as directed by manager or chef on duty.
• Assist in serving food and beverages to the residents in the dining room.
• The Kitchen Steward, upon demonstrated job performance excellence, will be considered for numerous growth opportunities.
• Always maintain a clean and safe work environment.
• Other duties as assigned.

Prerequisites

• The right candidate should have a positive attitude, Communicates effectively, work under pressure and Priorities and works efficiently with limited supervision.

Education:

• High school or equivalent diploma.

Experience:

• Previous experience in similar role and Knowledge of Basic Food Hygiene.