Qureos Mentor

Swiss-Belresidences Juffair

Duties and Responsibilities&middot; Develop and oversee all functions of the Kitchen Division.&middot; Maintain current licenses and permits as prescribed by your jurisdiction for your division.&middot; Assist with the development and implementation the Hotel sales and marketing plan.&middot; Develop the annual budget and targets for areas under your supervision.&middot; Prepare and produce detailed financial reports as required in a timely fashion.&middot; Use various financial management skills to analyse performance results to identify profitability shortfalls or opportunities to increase revenues, reduce costs, improve overall profitability and meet budget goals.&middot; Regularly monitor market performance, penetration, trends, practices and systems in the Hotel industry to help project future supply and demand, and identify business opportunities.&middot; Develop a knowledge base of existing competitor strategies, and analyse their strengths and weaknesses to successfully direct marketing activities against each.&middot; Build market share by developing short and long-term strategies for the Food &amp; Beverage Division including the identification of business opportunities, promotions and areas where products and services can be improved.&middot; Develop and implement the Food &amp; Beverage marketing plan including the development of menus, promotions and pricing strategies as appropriate.&middot; Coordinate with Food &amp; Beverage to develop cross promotions as appropriate.&middot; Ensure your division is managed to control costs, increase revenues and meet budget goals.&middot; Provide ongoing communication to all areas within your division regarding policies, programmes and procedures.&middot; Ensure all operating procedures are properly implemented within your division.&middot; Review and modify operating manuals within your division as required.&middot; Create menus, specials and promotions.&middot; Ensure all dishes have standardised recipes.&middot; Work with Food &amp; Beverage to develop menus and review catering requirements of events to ensure all event specifications are properly delegated and arranged.&middot; Source and procure ingredients as required.&middot; Oversee all purchasing, receiving and inventory practices and exercise risk management skills to prevent improper handling, damage, spoilage or theft of inventory items.&middot; Ensure all dishes are prepared according to established standards and procedures.&middot; Prepare dishes as required.&middot; Conduct cooking demonstrations for Kitchen Employees as required.&middot; Ensure the strictest guidelines for food safety and handling are practiced.&middot; Conduct regular walkthroughs through all kitchen and food storage areas and coordinate preventive maintenance and general cleaning programmes with Housekeeping and Engineering.&middot; Be readily available to handle guest queries and resolve issues in a timely and professional manner.&middot; Monitor guest feedback and make recommendations for improvements or new products or services to meet guest needs.&middot; Review and negotiate tender documents and vendor contracts as necessary.&middot; Oversee all purchasing, receiving and inventory practices and exercise risk management skills to prevent improper handling, damage, spoilage or theft of inventory items.&middot; Monitor department spending and recommend corrective actions as necessary.&middot; Review and negotiate tender documents and vendor contracts as necessary.&middot; Ensure the best candidates fill vacancies by participating in the recruitment of Employees under your supervision.&middot; Develop and constantly review the succession plan within your division and develop cross training and professional development programmes for the advancement of potential Supervisors and Managers.&middot; Conduct regular performance appraisals for Managers and Supervisors to assess employment eligibility during their probation period, and opportunities for development throughout their career with the Hotel and SBI.&middot; Ensure Managers within your division are properly carrying out probationary reviews and performance appraisals as required and review all appraisals for underperforming Employees.&middot; Identify training opportunities and ensure training objectives are met within your division.Job Types: Full-time, Contract

Head Chef/Sous Chef

Duties and Responsibilities&middot; Develop and oversee all functions of the Engineering Division.&middot; Ensure all compliance issues are adhered to with regard to building inspections, safety and security, etc.&middot; Maintain current licenses and permits as prescribed by your jurisdiction for your division.&middot; Develop the annual budget and targets for areas under your supervision.&middot; Prepare and produce detailed financial reports as required in a timely fashion.&middot; Use various financial management skills to analyse performance results to identify profitability shortfalls or opportunities to reduce costs, improve overall profitability and meet budget goals.&middot; Ensure departments under your supervision are managed to control costs and meet budget goals.&middot; Provide ongoing communication to all areas within your division regarding policies, programmes and procedures.&middot; Ensure all operating procedures are properly implemented within your division.&middot; Review and modify operating manuals within your division as required.&middot; Conduct regular walkthroughs of public areas, back-of-house areas and guestrooms to ensure the proper working function of equipment and systems and to ensure all FF&amp;E are in good condition.&middot; Oversee the routine testing and maintenance of the Hotel&rsquo;s electrical, mechanical, plumbing, fire detection, fire prevention, security systems, elevators and other Hotel equipment and monitor their efficiency and utilisation.&middot; Oversee the routine maintenance of Hotel FF&amp;E.&middot; Oversee the routine service and chemical maintenance of the Hotel swimming pool, if not serviced by a contractor.&middot; Oversee the maintenance of the building exterior, if not serviced by a contractor (e.g. lawn care, painting, etc.).&middot; Prioritise, troubleshoot or schedule work as appropriate to meet business needs for ad hoc maintenance projects.&middot; Maintain accurate records of all building system maintenance and routine inspections.&middot; Work with the Housekeeping Department to develop and maintain a preventive maintenance programme for all equipment installations, building ground, furniture and fixtures to ensure maximum utilisation, minimum breakdown and high standards of quality.&middot; Monitor and evaluate Hotel energy and water use to highlight areas for inefficiencies or opportunities where resource use can be reduced to reduce utility costs and improve the Hotel&rsquo;s sustainability measures.&middot; Maintain a complete up to date file of Hotel floor plans, technical drawings, manuals for buildings, grounds and all equipment contained within the Hotel.&middot; Manage department expenses as per budget requirements by overseeing payroll and purchasing and recommending corrective actions as necessary.&middot; Oversee all purchasing, receiving and inventory practices and exercise risk management to prevent improper handling, damage, spoilage or theft of inventory items.&middot; Review and negotiate tender documents and vendor contracts as necessary.&middot; Obtain information and knowledge to keep abreast of industry practice, technological and advancement, new methods, equipment and materials.&middot; Oversee maintenance tasks of third party contractors as required.&middot; Ensure the best candidates fill vacancies by participating in the recruitment process of Employees under your supervision.&middot; Develop and constantly review the succession plan within your division and develop cross training and professional development programmes for the advancement of potential Supervisors and Managers.&middot; Conduct regular performance appraisals for Managers and Supervisors to assess employment eligibility during their probation period, and opportunities for development throughout their career with the Hotel and SBI.&middot; Ensure Managers within your division are properly carrying out probationary reviews and performance appraisals as required and review all appraisals for underperforming Employees.&middot; Identify training opportunities and ensure training objectives are met in areas under your supervision.&middot; Address issues with regard to Employee misconduct and disciplinary action as per HR procedures.&middot; Manage the schedule for Managers and Supervisors in your division to ensure proper coverage to meet business needs.&middot; Review payroll costs for your division and make recommendations where appropriate.&middot; Attend and coordinate regular meetings including Executive Committee meetings and Department Head meetings within your division.&middot; Be a lead member in the Hotel&rsquo;s Green Team with the goal of reducing resource use and utility costs.&middot; Maintain a complete understanding of the Employee Handbook and adhere to regulations contained therein.&middot; Maintain a complete understanding of the Hotel&rsquo;s policy relating to fire, safety and health, and ensure all precautions are taken to safeguard against incidents for areas under your supervision.&middot; Perform other assignments to meet business needs as directed by your superiors.Job Types: Full-time, Permanent, Contract

Chef Engineer / Maintenance Manager

Join Swiss-Belresidences Juffair and explore 2   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.

Swiss-Belresidences Juffair

ABOUT_COMPANY

Head Chef/Sous Chef

Chef Engineer / Maintenance Manager