Urwah Admin

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 
 
 Main Duties and responsibilities
 
 
 :
 
 
 
 
 Administration
 
 
 
 
 <ul>
 <li>
 To ensure that all Departmental Operations Manuals are prepared and updated weekly.
 </li>
 <li>
 To ensure that all meetings are well planned, efficient and results oriented.
 </li>
 <li>
 To attend daily operations briefing with the Front Office.
 </li>
 <li>
 To attend daily operations briefings or to ensure that Concierge/Bell is properly represented.
 </li>
 <li>
 To take an active part in the daily operations briefings by updating the team on attractions/events, restaurants and other points of interest throughout the UAE.
 </li>
 <li>
 To maintain the Daily Log Book / Handover placed on the system.
 </li>
 <li>
 To ensure that deadlines on all projects are met.
 </li>
 <li>
 To implement, maintain and constantly check a flexible scheduling based on business patterns.
 </li>
 <li>
 To ensure that every shift is properly being logged in/out on the attendance sheet.
 </li>
 <li>
 To assist with departmental vacation planning.
 </li>
 <li>
 To assist in conducting monthly inventory checks on all operating equipment and supplies.
 </li>
 <li>
 To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
 </li>
 <li>
 To ensure necessary accruals are completed.
 </li>
 <li>
 To monitor all cost and recommend / institute measures to control them.
 
 
 </li>
 </ul>
 
 
 Customer Service
 
 
 
 
 <ul>
 <li>
 To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries.
 </li>
 <li>
 To be demanding and critical when it comes to service standards.
 </li>
 <li>
 To ensure that the Concierge team projects a warm, professional and welcoming image.
 </li>
 <li>
 To constantly strive to please all guests that she/he may come in contact with during her/his work hours.
 </li>
 <li>
 To ensure through effective supervision that all services in the front office are always available and are carried out with utmost efficiency and courtesy as per the Departmental Operations Manual.
 </li>
 <li>
 To ensure that guest history records are accurately maintained and all recurring guests are pre-registered.
 
 
 </li>
 </ul>
 
 
 Financial
 
 
 
 
 <ul>
 <li>
 To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.
 </li>
 <li>
 To assist in ensuring that front office department is managed successfully as independent profit center.
 </li>
 <li>
 To assist in ensuring that each place of work in the front office department is managed by a Management Team (Assistant Manager) who are totally accountable for their profitability.
 </li>
 <li>
 To set, in close conjunction with each Assistant Manager, annual operating budgets, which will form part of the Hotel&rsquo;s Annual Business Plan.
 </li>
 <li>
 To monitor all costs and recommend measures to control them. To establish an integrated cost management plan through product lining, minimal inventories, and joint procurement with sister hotels and Delivery on Demand where possible and cost effective.
 </li>
 <li>
 To ensure that the Department Operational Budget is strictly adhered to.
 </li>
 <li>
 To monitor all cost and recommend / institute measures to control them.
 </li>
 <li>
 To prepare monthly forecasts and schedule resources accordingly.
 </li>
 <li>
 To assist in the preparation of the Departmental Budget.
 </li>
 <li>
 To analyze and report on a monthly basis the Profit and Loss statements.
 
 
 </li>
 </ul>
 
 
 Operational
 
 
 
 
 <ul>
 <li>
 To assist the Front Office Manager in efficiently managing the department according to the established concept statement providing a courteous, professional, efficient and flexible service at all times, following hotel standards of performance.
 </li>
 <li>
 To be knowledgeable of recommended restaurants, hotels, bars, night clubs and other places of interest.
 </li>
 <li>
 To be well aware of special events in the hotel.
 </li>
 <li>
 To ensure proper follow up and communication with guests, tour operators and vendors in order to guarantee an efficient personalized guest service.
 </li>
 <li>
 To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
 </li>
 <li>
 To log and update guest feedback and complaints using Hotsos.
 </li>
 <li>
 To establish a rapport with guests and maintaining good customer relationship.
 </li>
 <li>
 To implement a flexible scheduling based on business patterns and ensuring that breaks are being scheduled efficiently as well as break timings are being followed.
 </li>
 <li>
 To assign responsibilities to subordinates and to check their performance daily.
 </li>
 <li>
 To control luggage at the main entrance area and reception area in order to guarantee a professional first impression to all our arriving guests.
 </li>
 <li>
 To ensure that the cashiering procedures are strictly adhered to.
 </li>
 <li>
 To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work.
 </li>
 <li>
 To be present at Concierge &amp; Bell Desk to ensure that the area is managed well by the respective team and functions to the fullest expectations.
 </li>
 <li>
 To be demanding and critical when it comes to service standards.
 </li>
 <li>
 To be available and on duty during peak periods and to assist subordinates during Peak Hours.
 </li>
 <li>
 To assign responsibilities to subordinates implementing multi-tasking principle and to check their performance periodically.
 </li>
 <li>
 To ensure that the Concierge department is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies &amp; Procedures and Brand Standards.
 </li>
 <li>
 To ensure that the Concierge &amp; Bell desk, as well as any related systems and associated computer equipment are manned at all times and are operated in accordance with the departmental procedures.
 </li>
 <li>
 To ensure that telephone calls are answered as per the policies and procedure and telephone etiquette.
 </li>
 <li>
 To monitor a clean, orderly and business like working environment, ensuring minimal background noise and conversation.
 </li>
 <li>
 To make sure that all staff are aware and trained on the hotel emergency policy and procedure and adhered to it.
 </li>
 <li>
 To ensure that all luggage, parcels, outside deliveries and messages are delivered within 15 minutes of arriving and follow up accordingly.
 </li>
 <li>
 To ensure the luggage room is clean and tidy and all stored luggage is proper logged and tracked.
 </li>
 <li>
 To ensure that long term storage items are being tracked and followed-up on a regular basis.
 </li>
 <li>
 To ensure that 3rd party contractors such as valet attendants and drivers adhere to the hotel&rsquo;s policies and procedures.
 </li>
 <li>
 To ensure that 3rd party contractors such as valet attendants and driver who are using the back-off department facilities conduct themselves in a professional manner and follow the department&rsquo;s cleanliness and hygiene guidelines.
 </li>
 <li>
 To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to.
 </li>
 <li>
 To coordinate all Repair and Maintenance and log repair and maintenance job orders to ensure the proper maintenance of the department and related equipment.
 </li>
 <li>
 To ensure that public areas, limousine, luggage and buggy carts are clean, in working condition and up to standards. Organize in-house or 3rd party maintenance if required.
 </li>
 <li>
 To ensure that the Concierge team, Bell Attendants, Doorman and Valet Parker a warm, professional and welcoming image.
 
 
 </li>
 </ul>
 
 
 Personnel
 
 
 
 
 <ul>
 <li>
 To ensure that every staff maintains a high standard of personal appearance and hygiene at all times.
 </li>
 <li>
 To conduct staff yearly performance appraisal with Front Office colleagues, supports them in their professional development goals.
 </li>
 <li>
 Oversees the punctuality and appearance of all Front Office colleagues, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department&rsquo;s grooming standards.
 </li>
 <li>
 To ensure that every staff provides a courteous and professional service at all times.
 </li>
 <li>
 To assist in the building of an efficient team by taking an active interest in each member&rsquo;s welfare, safety and development.
 </li>
 <li>
 To supervise the staff within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department&rsquo; Operations Manual.
 </li>
 <li>
 To ensure that every member has a complete understanding of and adhere to the Hotel&rsquo;s Staff Rules and Regulations.
 </li>
 <li>
 To identify training needs and plan training programs for the staff.
 </li>
 <li>
 To liaise and inform Department Head and Human Resources Department of all training sessions.
 </li>
 <li>
 To personally conduct appropriate trainings in accordance with team and each individual needs.
 </li>
 <li>
 To attend regular on-the-job and classroom training in new Front Office techniques and systems.
 </li>
 <li>
 To be updated with the latest trends and service concepts world-wide.
 </li>
 <li>
 Assists in the recruitment and selection of all Front Office colleagues; follows hotel guidelines when recruiting and uses a competency-based approach to selecting colleagues.
 </li>
 <li>
 Supports Departmental Trainers through ongoing feedback and assistance at monthly meetings.
 </li>
 <li>
 Develops the skills and effectiveness of all Front Office colleagues through the appropriate training, coaching, and/or mentoring.
 </li>
 <li>
 Encourages colleagues to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
 </li>
 <li>
 Ensures that colleagues follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
 </li>
 <li>
 Assists to feedback the results of the Colleague Experience Survey and ensure that the relevant changes are implemented.
 
 
 </li>
 </ul>
 
 
 General:
 
 
 
 
 <ul>
 <li>
 To report for duty punctually and well groomed.
 </li>
 <li>
 To provide a courteous and professional service at all times.
 </li>
 <li>
 To maintain good working relationships with own colleagues, and all other departments.
 </li>
 <li>
 To have a complete understanding of and adhere to the Hotel&rsquo;s policy relating to Fire, Hygiene, Health and Safety.
 </li>
 <li>
 To maintain a high standard of personal appearance and hygiene at all times.
 </li>
 <li>
 To have a complete understanding of the Hotel&rsquo;s rules and regulations and adhere to them.
 </li>
 <li>
 To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Hygiene, Health and Safety.
 </li>
 <li>
 To report for duty punctually wearing the attire all times.
 </li>
 <li>
 To maintain a high standard of personal appearance and hygiene at all times.
 </li>
 <li>
 To maintain a good rapport and working relationship with your colleagues and all other departments.
 </li>
 <li>
 To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
 </li>
 <li>
 To assist in planning and organising special events, large group and festive promotions within the department.
 </li>
 <li>
 To respond to changes in the Rooms function as dictated by the industry, company and hotel.
 </li>
 <li>
 You may be required to in accordance with the occupational health and safety requirements of the hotel, evaluate working environments, develop and encourage measures that prevent injuries and illnesses. Ensuring that occupational health and safety information is shared with your associates.
 
 
 </li>
 </ul>
 
 
 Occasional Duties:
 
 
 
 
 <ul>
 <li>
 To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
 </li>
 <li>
 To carry out any other reasonable duties and responsibilities as assigned.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 We are looking for candidates who have experience in a similar operation.
 
 
 <ul>
 <li>
 Previous experience as Concierge manager with Luxury Hotels
 </li>
 <li>
 A sound pre-opening experience in large hotel operations would be advantageous
 </li>
 </ul>
</div>

Concierge Manager

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 R&eacute;sum&eacute;
 
 
 
 You will be responsible for the efficient running of the department in line with Grand Hyatt Kuwait's strategies and brand standards, whilst meeting colleague, guest and owner expectations.
 
 
 The Spa Manager is responsible to provide hands on support and guidance ensuring the spa and wellness offerings and experiences position the spa as a leading luxury wellness destination. You will also be responsible to ensure the discerning guests feel that their every need is anticipated and they have created a long lasting relationship with the spa.
 
 
 
 Qualifications
 
 
 
 We are looking for candidates who have experience in a similar role in a 5* luxury hotel and display strong traits in the following areas:
 
 
 <ul>
 <li>
 Minimum 3 years&rsquo; experience as a manager in a luxury spa.
 </li>
 <li>
 Strong leadership skills with a proven track record in similar luxury operations
 </li>
 <li>
 Completed an accredited program in massage and beauty therapy.
 </li>
 <li>
 Minimum of 2 years&rsquo; experience of performing massage and beauty treatments at a resort/hotel spa is preferable.
 </li>
 <li>
 Someone with an entrepreneurial mind-set that thrives in fast pace environments and problem solving
 </li>
 </ul>
</div>

Chef de Service : sans informations personnelles

<div>
 
 Organization- Grand Hyatt Abu Dhabi Hotel &amp; Residences
 
 
 
 
 Summary
 
 
 
 
 About Hyatt
 
 
 
 At Hyatt, care connects us. It all starts with people who care. We believe in the power of belonging&mdash;making people feel at home no matter where they are in the world. We turn trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human, connected, and sustainable. Here, everyone&rsquo;s role matters. Opportunities are yours to shape, and your individuality is celebrated.
 
 
 
 The Role
 
 
 
 We are seeking a
 
 Digital Marketing Manager
 
 to lead and execute our digital marketing strategy, driving brand awareness, engagement, and revenue across digital channels. This role plays a key part in strengthening Hyatt&rsquo;s online presence, enhancing the guest journey, and supporting commercial goals through innovative, data‑driven marketing initiatives.
 
 
 
 What We Offer
 
 
 
 At Hyatt, we open doors. There&rsquo;s a home for every stage of your career. With us, you&rsquo;ll discover a career you didn&rsquo;t know existed. We nurture curiosity and provide opportunities for professional training, development, and internal mobility across brands and geographies
 
 
 
 Qualifications
 
 
 
 
 Who You Are
 
 
 
 Bachelor&rsquo;s or master&rsquo;s degree in marketing, Digital Media, Business, or a related field, reflecting a strong foundation in strategic and digital thinking.
 
 
 Minimum
 
 4&ndash;6 years
 
 of experience in digital marketing, preferably within hospitality, luxury, or lifestyle brands.
 
 
 Strong expertise in digital channels including website management, social media, paid media, email marketing, and analytics.
 
 
 Proven ability to develop and execute integrated digital marketing campaigns that drive brand visibility and revenue.
 
 
 Experience working with agencies, content teams, and cross‑functional stakeholders.
 
 
 Strong analytical mindset with the ability to translate data into actionable insights.
 
 
 Excellent communication and project management skills.
 
 
 Ability to lead with care, creativity, and a guest‑centric mindset aligned with Hyatt values.
</div>

Digital Marketing Manager

<div>
 
 Organization- Grand Hyatt Al Khobar
 
 
 
 
 Summary
 
 
 
 To ensure the smooth and efficient running of the Personnel Department in the Human Resources Division.
 
 
 
 Qualifications
 
 
 
 Ideally with a university degree or diploma in HRM/HRD or Hospitality/Tourism management. Minimum 2 years work experience as Training Manager or Assistant Training Manager in larger operation. Good presentation, administrative and interpersonal skills are a must.
</div>

Learning and Development Manager

<div>
 
 Organization- Grand Hyatt Seattle
 
 
 
 
 Summary
 
 
 
 Join us for an incredible opportunity to be a part of our
 
 Housekeeping Team
 
 as our Room Attendant / Housekeeper at the Grand Hyatt Seattle!
 
 
 
 As a
 
 
 Great Place to Work in the U.S.
 
 
 for twelve years running, it's an award-winning culture where you can bring your whole self to work every day, coupled with benefits that empower you to defy expectations and seek excellence.
 
 
 
 The Room Attendant / Housekeeper is responsible for maintaining the cleanliness of the guest rooms assigned. This involves cleaning bathrooms, making beds, vacuuming, dusting, cleaning mirrors and windows, etc. This position requires attention to detail while working safely and efficiently. Previous cleaning experience as well as the ability to communicate to guests is preferred.
 
 
 
 
 The hourly rate range for this position is $27.50/hour - $29.05/hour. The starting hourly rate for this position is $27.50/hour. This position also has an established rate for colleagues who have remained in the position for four years with Hyatt, which is currently offered at $28.05/hour. Depending on experience, a candidate for this position may also be eligible to be hired as a lead at a &ldquo;lead rate&rdquo; of $28.50/hour. For lead colleagues who have remained in their lead position for four years, they are currently offered a rate of $29.07/hour.
 
 
 
 
 
 This position has the potential to earn additional compensation through:
 
 
 
 <ul>
 <li>
 Gratuities provided at the guest&rsquo;s discretion
 </li>
 <li>
 Extra beds made such as sofas and roll-aways
 </li>
 <li>
 Bought rooms&rdquo; when Room Attendants volunteer/request to clean extra square footage
 
 
 </li>
 </ul>
 As a colleague, we have you covered with awesome benefits and perks!
 
 
 
 Benefits
 
 
 
 <ul>
 <li>
 Medical insurance for you and your dependents for less than $123/month, after 30 days of employment
 </li>
 <li>
 Vision Insurance
 </li>
 <li>
 Dental Insurance
 </li>
 <li>
 401(k) &amp; Retirement Savings Plan (RSP)
 </li>
 <li>
 Basic Life Insurance
 </li>
 <li>
 Short Term Disability Insurance
 </li>
 <li>
 New Child Leave &amp; Adoption Assistance
 </li>
 <li>
 Paid Time Off
 </li>
 <li>
 Full-Time Colleagues:
 </li>
 <ul>
 <li>
 10 days (80 hours) vacation earned upon completing 1-4 years of service
 </li>
 <li>
 15 days (120 hours) vacation earned upon completing 5-9 years of service
 </li>
 <li>
 20 days (160 hours) vacation earned upon completing 10+ years of service
 </li>
 <li>
 (2) Floating Holidays per year
 </li>
 <li>
 (6) Paid Holidays per year
 </li>
 </ul>
 <li>
 Regular Part-Time Colleagues: Pro-rated vacation hours earned on 1-year anniversary based on average weekly hours worked during the previous 12 months of employment
 </li>
 <li>
 Compassionate Leave
 </li>
 <li>
 Jury Duty Leave
 </li>
 <li>
 Seattle Paid Sick &amp; Safe Time
 </li>
 <li>
 Extended Illness Days &ndash; unused sick and safe time in excess of 72 hours converted to Extended Illness Days at the end of each calendar year
 
 
 </li>
 </ul>
 
 Perks
 
 
 
 <ul>
 <li>
 Employee Assistance Program
 </li>
 <li>
 Free Uniforms and Cleaning of your Uniform
 </li>
 <li>
 Discounted parking
 </li>
 <li>
 Discounted Rooms at any participating Hyatt location starting on your first day of employment
 </li>
 <li>
 Up to 12 complimentary rooms at any participating Hyatt location after 90 days of service
 </li>
 <li>
 Free colleague meals during shift
 </li>
 <li>
 Hyatt Colleague discount program
 </li>
 <li>
 Tuition Reimbursement
 </li>
 <li>
 ORCA Pass subsidy
 
 
 </li>
 </ul>
 When applying for a position working at a Hyatt hotel, you are pursuing an opportunity to join a culture built on caring and attentive colleagues who have a passion for providing efficient service and creating meaningful experiences. Our values are the guiding principles for our success, giving us the opportunity to open over 1,500 properties worldwide.
 
 
 
 All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status or caste.
 
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 A true desire to satisfy the needs of others
 </li>
 <li>
 Must be able to work in a fast-paced environment
 </li>
 <li>
 Must have flexible work availability to include mornings, afternoons, evenings, weekends and holidays
 </li>
 <li>
 Refined communication skills
 </li>
 <li>
 Able to lift, pull, and push a moderate weight
 </li>
 <li>
 Able to walk and stand throughout duration of shift
 </li>
 </ul>
</div>

Housekeeping | Room Attendant ($27.50/hour)

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Resumo
 
 
 
 
 Qualifica&ccedil;&otilde;es
 
</div>

Gerente – sem detalhes pessoais

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 
 
 Main Duties and responsibilities:
 
 
 
 
 Operational:
 
 
 <ul>
 <li>
 To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times.
 </li>
 <li>
 To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
 </li>
 <li>
 To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.
 </li>
 <li>
 To be a hands-on Manager and be present at all times in the operation.
 </li>
 <li>
 To implement a flexible scheduling based on business patterns.
 </li>
 <li>
 To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.
 </li>
 <li>
 To control the requisitioning, storage and careful use of all operating equipment and supplies.
 </li>
 <li>
 To conduct daily pre-shift briefings to associates on preparation, service and menu.
 </li>
 <li>
 To liaise with the Food &amp; Beverage Department on daily operations and quality control.
 </li>
 <li>
 To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food &amp; Beverage combinations and up sell alternatives as necessary.
 </li>
 <li>
 To establish culinary standards specific for the restaurant which meet the needs of the target market.
 </li>
 <li>
 To ensure that culinary standards comply with Company and Hotel Policies &amp; Procedures and Minimum Standards.
 </li>
 <li>
 To use, wherever possible, locally and seasonally available products in Menus and Specials.
 </li>
 <li>
 To develop menus, buffets (where applicable), "specials", signature dishes that meet the needs of the target market and are in line with the operating concept for the restaurant.
 </li>
 <li>
 To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
 </li>
 <li>
 To be demanding and critical when it comes to operation standards.
 </li>
 <li>
 To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.
 
 
 </li>
 </ul>
 Financial:
 
 
 <ul>
 <li>
 To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.
 </li>
 <li>
 To assist in ensuring that each Food &amp; Beverage outlet and banquet is managed successfully as independent profit center.
 </li>
 <li>
 To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.
 </li>
 <li>
 To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel&rsquo;s Annual Business Plan.
 </li>
 <li>
 To monitor all costs and recommend measures to control them.
 </li>
 <li>
 To establish an integrated cost management plan through product lining and minimal inventories.
 </li>
 <li>
 To ensure that the Department Operational Budget is strictly adhered to.
 </li>
 <li>
 To monitor all cost and recommend / institute measures to control them.
 </li>
 <li>
 To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.
 </li>
 <li>
 To review monthly forecasts and schedule resources accordingly.
 
 
 </li>
 </ul>
 Strategic:
 
 
 <ul>
 <li>
 Bring &ldquo;Workforce of the Future&rdquo; to life; embodying our purpose by enabling your colleagues to be their best.
 </li>
 <li>
 Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.
 </li>
 <li>
 Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.
 </li>
 <li>
 Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait and implement appropriate changes to current processes where necessary.
 </li>
 <li>
 Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.
 </li>
 <li>
 Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.
 </li>
 <li>
 Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.
 
 
 </li>
 </ul>
 Guest Service:
 
 
 <ul>
 <li>
 Ensure that all associates establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.
 </li>
 <li>
 To ensure that the Outlet team projects a warm, professional and welcoming image.
 
 
 </li>
 </ul>
 Administration:
 
 
 <ul>
 <li>
 To ensure that all Departmental Operations Manuals are prepared and updated annually.
 </li>
 <li>
 To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
 </li>
 <li>
 To submit all guest / staff incident reports.
 </li>
 <li>
 To attend weekly Food &amp; Beverage Meeting and Daily Operations Meeting.
 </li>
 <li>
 To provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet.
 
 
 </li>
 </ul>
 Stewarding and Engineering:
 
 
 <ul>
 <li>
 To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.
 </li>
 <li>
 To liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.
 </li>
 <li>
 To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the Kitchen and the Kitchen Equipment.
 
 
 </li>
 </ul>
 Marketing:
 
 
 <ul>
 <li>
 To participate in the formulation of the Annual Marketing Plan and implement with each Outlet Manager and Catering Department effective sales and promotional activities to maximize revenues.
 </li>
 <li>
 To conduct monthly menu sales analysis so as to continuously tailor the menus to the customer&rsquo;s taste and preferences.
 
 
 </li>
 </ul>
 General:
 
 
 <ul>
 <li>
 To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Health and Safety.
 </li>
 <li>
 To report for duty punctually wearing the correct uniform and nametag at all times.
 </li>
 <li>
 To maintain a high standard of personal appearance and hygiene at all times.
 </li>
 <li>
 To maintain a good rapport and working relationship with staff in the outlet and all other departments.
 </li>
 <li>
 To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
 </li>
 <li>
 To fully support the Departmental Trainers function in the Department assigned.
 </li>
 <li>
 To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef/Executive Sous Chef.
 </li>
 <li>
 To project at all times a positive and motivated attitude and exercise self-control.
 </li>
 <li>
 To have a complete understanding of the Income Audit Section in the Operations Manual and Policies &amp; Procedures.
 </li>
 <li>
 To provide a courteous and professional service at all times.
 </li>
 <li>
 To prepare and participate in the Monthly Objective Review.
 
 
 </li>
 </ul>
 Associate Handling;
 
 
 <ul>
 <li>
 To identify training needs and plan training programs for the associates.
 </li>
 <li>
 To ensure that the outlet colleagues are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Annual Training Plan .
 </li>
 <li>
 To liaise and inform Kitchen Department and Human Resources Department of all training sessions.
 </li>
 <li>
 To fully support the Departmental Trainers function in the Kitchen assigned, develop Department Trainers and assign training responsibilities.
 </li>
 <li>
 To ensure that all colleagues provide a courteous and professional service at all times.
 </li>
 <li>
 To supervise the colleagues within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department&rsquo; Operations Manual.
 </li>
 <li>
 To conduct staff yearly performance appraisal.
 </li>
 <li>
 To ensure that all colleagues maintain a high standard of personal appearance and hygiene at all times.
 </li>
 <li>
 To ensure that all colleagues report for duty punctually wearing the correct uniform and nametag at all times.
 </li>
 <li>
 To assist in the building of an efficient team of colleagues by taking an active interest in their welfare, safety and development.
 </li>
 <li>
 To ensure that all colleagues have a complete understanding of and adhere to the hotel&rsquo;s policy relating to Fire, Health and Safety.
 
 
 </li>
 </ul>
 
 
 Occasional Duties:
 
 
 
 
 <ul>
 <li>
 To carry out quarterly, bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.
 </li>
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 To assume the function and responsibilities of Kitchen Duty Manager in accordance with the Kitchen Duty Roster.
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 To carry out any other reasonable duties and responsibilities as assigned.
 </li>
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 To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
 </li>
 <li>
 To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.
 </li>
 <li>
 To prepare weekly work schedules in accordance with workload and priorities withChef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs
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 <li>
 To keep Food &amp; Beverage associates up to date with seasonally available products and new products on the market.
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 To conduct yearly performance appraisal and give associates regular feedback on their job performance.
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 To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.
 </li>
 <li>
 To ensure that all associates provide a courteous and professional service at all times.
 </li>
 <li>
 To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules &amp; Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
 </li>
 <li>
 To carry out any other reasonable duties and responsibilities as assigned.
 </li>
 <li>
 To project at all times a positive and motivated attitude and exercise self-control
 
 
 </li>
 </ul>
 
 
 Marketing
 
 
 :
 
 
 <ul>
 <li>
 To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food &amp; Beverage Annual Marketing Plan.
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 To continuously seek ways to assist the Outlet management maximizing their revenues and profits.
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 To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
 </li>
 <li>
 To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
 
 
 </li>
 </ul>
 
 
 Occasional Duties:
 
 
 
 
 <ul>
 <li>
 To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
 </li>
 <li>
 To carry out any other reasonable duties and responsibilities as assigned.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 We are looking for candidates who have experience in a similar operation.
 
 
 <ul>
 <li>
 Previous experience as Chef De Cuisine with extensive banquet operations expertise.
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 An inspirational and engaging leader with exceptional communication and interpersonal skills.
 </li>
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 A relentless and infectious passion for foods and restaurant trends.
 </li>
 <li>
 A sound pre-opening experience in large hotel operations would be advantageous
 </li>
 </ul>
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Chef De Cuisine - Banquets

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