Job Vacancies at The Spanish Villa Hotel

Details:

Responsibilities

As a marketing executive, you'll need to:

• create awareness of and develop the brand you're marketing
• communicate with target audiences and build and develop customer relationships
• help with marketing plans, advertising, direct marketing and campaigns
• support the marketing manager in delivering agreed activities
• source advertising opportunities and place adverts in the press or on the radio
• work closely with in-house or external creative agencies to design marketing materials such as brochures and adverts
• write and proofread marketing copy for both online and print campaigns
• produce creative content, including videos and blog posts
• run social media channels (e.g. Twitter, Facebook and LinkedIn) to enhance audience engagement
• organise and attend events such as conferences, seminars, receptions and exhibitions
• source and secure sponsorship
• liaise with designers and printers and organise photo shoots
• arrange the effective distribution of marketing materials
• maintain and update customer databases
• conduct market research, for example using customer questionnaires and focus groups

develop relationships with key stakeholders both internal and external.

With experience, you'll need to:

• develop and implement a marketing strategy (often as part of a wider sales and marketing programme)
• evaluate and review marketing campaigns, advertising and SEO to make sure the correct mediums are being used and campaigns are effective
• track marketing performance and return on investment and prepare weekly or monthly reports for management
• monitor and report on competitor activity
• lead external agencies, when appropriate, to effectively manage events, press relationships, editorial requests, presentations, promotional materials and online activities
• oversee and manage the marketing budget.

go to method of application »

 Details:

Responsible for securing an organization's physical and digital security.

Primary responsibilities

• Devise policies and procedures regarding areas such as business continuity planning, loss prevention and fraud prevention, and privacy.
• Oversee and coordinate security efforts across the company, including information technology, human resources, communications, legal, facilities management and other groups.
• Identify security initiatives and standards.
• Oversee network of vendors and directors who secure the company's assets.
• Oversee safeguarding of intellectual property and computer systems.
• Develop procedures to ensure physical safety of employees and visitors.
• Manage the development and implementation of global security policy, standards, guidelines and procedures.
• Ensure security is maintained and updated.
• Create workplace violence awareness and prevention programs.
• Implement video surveillance.
• Prioritize security initiatives.
• Develop network access and monitoring policies.
• Maintain relationships with local, state and federal law enforcement and other related government agencies.
• Develop emergency procedures and incident responses.
• Investigate security breaches.
• Implement disciplinary procedures.
• Conduct audits to find holes in security platform.
• Develop risk management assessments.
• Create global security policy, standards, guidelines and procedures to ensure ongoing maintenance of security.

go to method of application »

 Details:

Executive 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.

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.

Education:

Culinary diploma from a recognized institution or higher.

Experience:

At least 10 years experience with 2 years in a senior management position.

go to method of application »

Responsibilities

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Put effort in optimizing the cooking process with attention to speed and quality
• Enforce strict health and hygiene standards
• Help to maintain a climate of smooth and friendly cooperation

Requirements

• Proven experience in a Chef de Partie role
• Excellent use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices
• Culinary school diploma