Urwah Admin

SWISSOTEL

Prepare and delegate daily tasks to Housekeeping Attendants and provide Housekeeping Attendants with necessary resources such as keys and supplies to ensure efficient service on the floors <ul> <li>Handle Guest requests and complaints with care and follow up effectively to enhance Guest satisfaction</li> </ul> <ul> <li>Inspect Guest rooms to ensure cleanliness and compliance to the Leading Quality Assurance standards of the Hotel</li> </ul> <ul> <li>Monitor room status i.e VIP/DND etc and effectively communicate room status and release rooms to the Front Office Department to maintain a efficient operation</li> </ul> <ul> <li>Report damaged items in the room and broken equipment to the Engineering Department as well as any lost and found items by following the set procedures</li> </ul> <ul> <li>Order Housekeeping supplies on time and ensure inventory procedures are followed to maintain sufficient stock levels for the operational demands</li> </ul> <ul> <li>Evaluate Housekeeping Attendant performance throughout the year and provide effective feedback when needed. Report any performance issues to the Assistant Housekeeper/ Assistant Director of Housekeeping</li> </ul> <ul> <li>Train Room Attendants on Standards of Performance (SPI s) to maintain the desired level of performance and Leading Quality Assurance standards</li> </ul>

Housekeeper Supervisor

Provide a warm welcome to the guests, register and process check in for all arrivals and update the guest information in the system. <ul> <li>Assist Guest with general enquiries, providing accurate and detailed information.</li> <li>Provide prompt, attentive and friendly service at all times (in line with LQA standards), constantly reviewing guest feedback (direct, online reviews or surveys), performance and operations.</li> <li>Keeps abreast of all product knowledge, ranging from daily functions, services and facilities available, and marketing and promotional activities.</li> <li>Maintain personal presentation and hygiene as per the grooming standards issued by Swiss tel Hotels &amp; Resorts.</li> <li>Projects a favorable image of the hotel, through a positive and professional attitude, manner, and presentation.</li> <li>Is aware of and abides by all hotel policies, procedures &amp; relevant legislations.</li> <li>To follow the Hotel set Safety standards, and adhere to all rules and regulations as set out by the Occupational Health and Safety Act and to take reasonable care at work so as not to put self or others at unnecessary risk.</li> <li>Always remain professional in attitude, manner and presentation providing guest with a 5* star heartfelt service.</li> <li>Maintains a positive relationship with guests and colleagues by meeting and exceeding their expectations.</li> </ul>

Front Desk Agent

Greets consistently and professionally our guest to provide a warm welcome or farewell. Assists our guests promptly, enhancing our reputation for excellence and delivers courteous and efficient services in order to meet and exceed guest expectations and creates a lasting impression of warmth and hospitality
Ensures the uniform provided is kept in good condition clean, presentable and ensures standards of personal appearance and hygiene are an example for the team and a professional image for our guest
Maintains and ensures cleanliness is to the maximum throughout the entrance area and lobby. No clutter or other debris is found along the escorting routes or anywhere on the hotel premises
Ensure to provide prompt, courteous and efficient service to all guests, so as to achieve a high level of customer satisfaction through personalized service from arrival till departure and invites them to return
Ensure guests are personally greeted by name (if known), directs / escorts guests to the reception (as per LQA standards) and assists guests with directions or inquiries about hotel events, functions or services to make them feel expected and welcomed
Mans the main entrance door to welcome and bid farewell to guests, while maintaining a smooth traffic flow at curb side as well as driveway. Coordinates guests in lobby and main entrance to ensure smooth entry and exit of guests to and from the hotel
Opens car doors for arriving and departing guests. Assists guests with luggage or belongings and escorts them to the lobby or any pre-arranged transport
Assists guests in providing taxis on request
Checks the arrivals and departures reports for a better handling and anticipation of our guests needs. Maintains awareness of guest profile through Opera PMS guest history
Actively elicits guest feedback and preferences, regarding hotel services and ensures action is initiated on the same to maximize guest satisfaction
Forwards all guest complaints or problems to the guest relations manager
Maintains an up to date knowledge of hotel information and local services, including operating hours, promotions, events, attractions and any allied information to supply information respond to guest queries
Establishes, promotes and maintains good public relations and enhances sales for the hotel at every opportunity
Raises/Lowers national flags and/or hotel flag when required
Ensures in liaison with the valet drivers that cars are delivered within 10 minutes upon guest request
Adheres to all company and hotel rules &amp; regulations at all times
Cooperates in the performance of any reasonable task requested by company manager, executives and guests

Doorman

The GRO must ensure that all the Hotel licenses, visa and work permit of all expatriates work under Swissotel Al Ghurair, health card and food handler card are valid at all time.
To represent the management and staff to the Authorities if required.
Maintains accurate filing system.
Keeps records of all visa, work permit and licenses and renew them before their expiry dates.
Maintains a weekly cost overview with detailed justification
Able to advise the management in term of visa and work permit application, rules and regulations of the immigration and labor office in related to the visa and work permit.
Understands the laws related to Hotel business and Hotel employees.
Applies visa for Hotel guests.
Assures consistent quality of service provided to all hotel guests and staff.
Cancels the residence visa of the leaving staff.
Translates the official letter or guest letter from Arabic-English or English-Arabic for the management if requested.
Assists the staff in application for driving license.
Keeps good relations with the government officials of the Immigration Department, Labour Department, Local Police Station and the Dubai Municipality etc.
Assists the Sales Department with leads from local companies and Government institutions.
Performs other related duties and special projects as assigned by superiors.

Government Relations Officer

Company Description "Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" <div>Job Description</div> The Role Under the general guidance and supervision of the executive chef, and within the limits of established Swiss tel policies, assists in the overseeing and directing of all aspects of the hot meal production. Key Deliverables and Responsibilities Planning &amp; Organizing: <ol> <li>The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning. </li> <li>The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or Senior Chef on duty.</li> <li>The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.</li> </ol> Operations: <ol> <li>The ability to motivate, supervise and be a role model for employees to follow and learn from.</li> <li>The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty.</li> <li>The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li> <li>The ability to distribute work equally to employees and follow up instructions as per hotel standards.</li> <li>The ability to expedite the food pass for a la carte restaurants.</li> <li>The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li> <li>The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.</li> <li>The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li> <li>The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.</li> <li>Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.</li> <li>The ability to prepare stocks and sauces, meats and seafoods.</li> <li>To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li> <li>The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.</li> <li>The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.</li> <li>To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li> </ol> <div>Qualifications</div> Essential Qualifications and Experience: <ul> <li>Minimum of 2 years' experience in a Commis 1 role or currently in Demi Chef de partie role within a high-volume, quality-focused culinary environment</li> <li>Demonstrated proficiency in managing large kitchen teams and fostering professional development</li> <li>Extensive knowledge of food safety standards, allergen management, and health and safety regulations</li> <li>Proven track record in menu development, with a focus on innovative, seasonal cuisine</li> <li>Strong financial acumen, particularly in inventory management and food cost control</li> <li>Excellent organisational and time management skills</li> </ul> Professional Attributes: <ul> <li>Exceptional leadership abilities, with a commitment to mentoring and developing kitchen staff</li> <li>Unwavering dedication to maintaining brand standards and culinary excellence</li> <li>Ability to thrive in a fast-paced, dynamic environment while ensuring consistent quality</li> <li>Strong problem-solving skills and adaptability to changing situations</li> <li>Commitment to delivering exceptional guest experiences through culinary expertise</li> <li>Willingness to embrace new concepts and contribute to the continuous improvement of kitchen operations</li> </ul> The ideal candidate will possess a genuine passion for the hospitality industry and demonstrate a steadfast commitment to upholding the highest standards of culinary excellence. They will be expected to contribute significantly to the restaurant's success through their culinary expertise, leadership skills, and dedication to guest satisfaction. <div>.</div>

Demi Chef de Partie - Arabic Cuisine

<div>Job Description</div> The Chef de Partie - In Room Dining is entrusted with critical responsibilities that directly impact the success of our culinary operations and guest satisfaction. The role demands a high level of professionalism, expertise, and commitment to excellence. <ul> <li>Oversee and manage team members within the designated area of responsibility, ensuring optimal performance and adherence to organizational standards.</li> <li>Rigorously monitor all kitchen activities to enforce compliance with internal policies, federal and state laws, regulations, and property-wide controls.</li> <li>Collaborate with management to uphold and elevate the department's service standards, consistently delivering exceptional guest experiences.</li> <li>Facilitate crucial interdepartmental communication by organizing and presiding over structured meetings with team members and other departments, ensuring seamless property-wide information flow.</li> <li>Manage internal and external guest relations with the utmost professionalism, demonstrating exceptional patience, tact, and diplomacy when addressing concerns.</li> <li>Effectively prioritize multiple tasks and meet stringent deadlines in high-pressure situations, maintaining composure and efficiency.</li> <li>Contribute to menu planning and meal preparation for various group sizes, ensuring consistent quality and presentation.</li> <li>Uphold rigorous sanitary standards and maintain optimal operating conditions for kitchen appliances, equipment, and food storage areas.</li> <li>Oversee the procurement of food and kitchen supplies, meticulously verifying quality and quantity to meet daily operational needs and special functions.</li> <li>Conduct precise estimations of food requirements, considering event specifications and guest numbers to ensure optimal inventory management.</li> <li>Develop and implement strategic plans for budgeting, provisioning, and inventory control.</li> <li>Perform essential culinary tasks, including mixing, chopping, and cooking, to support kitchen operations and maintain efficiency.</li> <li>Guarantee exceptional meal quality and guest satisfaction through rigorous quality control measures.</li> <li>Prioritize safety in all operations, strictly adhering to departmental and company safety protocols.</li> <li>Commit to ongoing professional development through continuous education and training to maintain industry relevance.</li> <li>Execute any additional job-related duties as assigned with diligence and professionalism.</li> </ul> <div>Qualifications</div> <ul> <li>Minimum 2-4 years of professional culinary experience, with exposure to diverse kitchen stations and all-day dining services</li> <li>Mastery of various culinary techniques for breakfast, lunch, and dinner menu preparation</li> <li>Exceptional creativity, adaptability, and commitment to culinary excellence</li> <li>Strong communication, teamwork, and organizational skills</li> <li>Dedication to maintaining high standards of quality and presentation across all meal periods</li> </ul> <div> </div>

Chef de Partie - In Room Dining

<div>Job Description</div> Strategic Planning &amp; Development - Develop and execute a comprehensive Food &amp; Beverage strategy aligned with the hotel's overall vision and business goals. 
- Analyze market trends, guest preferences, and competitor activities to identify opportunities for innovation and growth. 
- Collaborate with the General Manager and senior leadership to establish performance objectives and KPIs for the department. Operational Excellence - Ensure seamless daily operations across all Food &amp; Beverage outlets, including restaurants, bars, in-room dining, and banqueting services. 
- Maintain the highest standards of food quality, presentation, and service in line with Swiss tel's brand values. 
- Oversee inventory management, procurement, and cost control to maximize profitability while minimizing waste. 
- Implement and regularly review standard operating procedures (SOPs) to enhance efficiency and compliance with health, safety, and hygiene regulations. Guest Experience &amp; Satisfaction - Foster a culture of personalized and anticipatory service, exceeding guest expectations at every interaction. 
- Handle guest complaints and special requests promptly and professionally, ensuring total satisfaction. 
- Regularly review guest feedback through surveys, reviews, and direct interactions to identify areas for improvement. 
- Collaborate with the culinary team to design innovative menus and curate memorable dining experiences. Financial Management - Prepare and manage the Food &amp; Beverage department's budget, ensuring alignment with financial goals. 
- Monitor revenue performance, operational costs, and profitability metrics, implementing corrective actions when necessary. 
- Develop strategies to drive revenue growth through promotional activities, special events, and partnerships. 
- Conduct regular financial analysis and forecasting to identify trends and opportunities for optimization. Team Leadership &amp; Development - Recruit, train, and mentor a high-performing team of Food &amp; Beverage professionals. 
- Conduct regular performance evaluations, providing constructive feedback and career development opportunities. 
- Promote a collaborative and inclusive work environment that aligns with Swiss tel's core values. 
- Organize regular training sessions to ensure the team is equipped with the latest industry knowledge and skills. Marketing &amp; Branding - Collaborate with the Sales &amp; Marketing team to develop targeted campaigns for Food &amp; Beverage promotions. 
- Enhance the hotel's brand image by curating signature dining events, themed nights, and unique culinary experiences. 
- Build relationships with local and international media to promote the hotel's Food &amp; Beverage offerings. 
- Ensure consistency in branding and messaging across all outlets and promotional materials. Health, Safety &amp; Compliance - Ensure strict adherence to local and international health, safety, and hygiene regulations. 
- Conduct regular audits and inspections to maintain compliance with standards. 
- Train staff on safety protocols, including emergency response and safe handling of equipment and food. 
- Lead initiatives to promote sustainability and eco-friendly practices within the Food &amp; Beverage operations. Administrative Responsibilities - Maintain accurate records of financial performance, inventory, and staff schedules. 
- Prepare detailed reports on department performance for senior management. 
- Oversee the implementation of technology and systems to streamline operations and enhance efficiency. 
- Ensure all departmental documentation complies with company policies and regulatory requirements. <div>Qualifications</div> Qualifications &amp; Requirements - Bachelor's degree in Hospitality Management, Business Administration, or a related field. 
- Minimum 5 years of experience in Food &amp; Beverage management, preferably in a luxury or five-star hotel environment. 
- Exceptional leadership, communication, and organizational skills. 
- In-depth knowledge of international cuisines, wines, and mixology. 
- Proficiency in financial management, revenue analysis, and budgeting. 
- Strong commitment to guest satisfaction and service excellence.

Food & Beverage Manager

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