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Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties. It is the largest hospitality company in Europe, and the sixth largest hospitality company worldwide. Accor operates in 5,300 locations in over 110 countries.
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Job Description
Responsibilities:
Communication and Conduct
- Attend daily shift briefings to keep yourself informed of daily operational requirements.
- Communicate daily with supervisors to ensure open lines of communication.
- Promote a fun/ professional and disciplined work environment.
- Actively share ideas, opinions & suggestions in daily shift briefings.
- Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements
- Support & motivate kitchen colleagues.
- To cook meals for Heartist.
- Managing kitchens' operations, planning menus/ meals accordingly.
- Maintain proper sanitary conditions, including the cleaning of utensils, equipment and facilities.
Health and Safety
- Always promote Health and Safety
- Ensure personal knives and tools are at the utmost cleanliness and always maintained.
- Ensure proper hygiene practices are always followed in line with the Food Safety Programme.
- Ensure that all areas in the Canteen kitchen are always kept clean and tidy.
- Adopt a clean as you go approach.
- To assist in clearing, within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.
Stock Management
- Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
- Ensure storeroom requisitions are accurate to minimize repeat visits.
- Ensure stock is stored and labelled correctly.
- Monitor food storage & supplies.
Training and Development
- To undergo training in both formal courses and on-the-job to develop cooking and kitchen
organizational skills.
- Actively seek tools for self-growth and development.
- Complete all assigned training on Ines.
Sustainability and Stock
- Always minimize wastage/ spoilage and record wastage on Winnow system.
- To aid stock taking within the total Kitchen Department in conjunction with the Executive Chef.
Food Quality and Control
- Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
- Record Food temperatures daily and freeze a sample bag.
- Daily checks of all mise en place to ensure freshness & quality standards.
- Complete assigned tasks in an efficient and timely manner.
- Act as an extension of kitchen managers to ensure food consistency & quality.
- Follow up tasks as dictated by business volumes and supervisors.
- Perform any other reasonable duties as and when requested by the department head.
Qualifications
- Have a strong passion for food.
- 1 year of experience in food production environment
- Food Hygiene and Safety trained.
- Strong communication skills
- Have an enthusiastic and positive attitude.
- Be driven to succeed.
- Must possess outstanding guest services skills, professional presentation and sophisticated communication skills.
- Proficient in the English language (verbal & written), second language is an asset.
- Must be able to handle a multitude of tasks in an intense, ever-changing environment.
- Previous service experience an asset.
- Available to work flexible hours that may include early mornings, weekends and/or holidays.
- Highly responsible & reliable.
- Ability to work well under pressure in a fast-paced environment.
- Ability to work cohesively with fellow colleagues as part of a team.
- positive attitude.
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Job Description
Responsibilities:
Communication and Conduct
- Attend daily shift briefings to keep yourself informed of daily operational requirements.
- Communicate daily with supervisors to ensure open lines of communication.
- Promote a fun/ professional and disciplined work environment.
- Actively share ideas, opinions & suggestions in daily shift briefings.
- Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements
- Support & motivate kitchen colleagues.
- To cook meals for Heartist.
- Managing kitchens' operations, planning menus/ meals accordingly.
- Maintain proper sanitary conditions, including the cleaning of utensils, equipment and facilities.
Health and Safety
- Always promote Health and Safety
- Ensure personal knives and tools are at the utmost cleanliness and always maintained.
- Ensure proper hygiene practices are always followed in line with the Food Safety Programme.
- Ensure that all areas in the Canteen kitchen are always kept clean and tidy.
- Adopt a clean as you go approach.
- To assist in clearing, within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.
Stock Management
- Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
- Ensure storeroom requisitions are accurate to minimize repeat visits.
- Ensure stock is stored and labelled correctly.
- Monitor food storage & supplies.
Training and Development
- To undergo training in both formal courses and on-the-job to develop cooking and kitchen
organizational skills.
- Actively seek tools for self-growth and development.
- Complete all assigned training on Ines.
Sustainability and Stock
- Always minimize wastage/ spoilage and record wastage on Winnow system.
- To aid stock taking within the total Kitchen Department in conjunction with the Executive Chef.
Food Quality and Control
- Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
- Record Food temperatures daily and freeze a sample bag.
- Daily checks of all mise en place to ensure freshness & quality standards.
- Complete assigned tasks in an efficient and timely manner.
- Act as an extension of kitchen managers to ensure food consistency & quality.
- Follow up tasks as dictated by business volumes and supervisors.
- Perform any other reasonable duties as and when requested by the department head.
Qualifications
- Have a strong passion for food.
- 1 year of experience in food production environment
- Food Hygiene and Safety trained.
- Strong communication skills
- Have an enthusiastic and positive attitude.
- Be driven to succeed.
- Must possess outstanding guest services skills, professional presentation and sophisticated communication skills.
- Proficient in the English language (verbal & written), second language is an asset.
- Must be able to handle a multitude of tasks in an intense, ever-changing environment.
- Previous service experience an asset.
- Available to work flexible hours that may include early mornings, weekends and/or holidays.
- Highly responsible & reliable.
- Ability to work well under pressure in a fast-paced environment.
- Ability to work cohesively with fellow colleagues as part of a team.
- positive attitude.
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Job Description
- Passionate about guest interaction and food and beverage? As a Food & Beverage Supervisor, you will lead your team to create unforgettable Food & Beverage experiences for our guests.
Scope of Position:
- The position of Supervisor is dedicated to exceeding expectations of both internal and external guests to ensure the highest level of service is consistently provided. Teamwork is the key to success in providing a warm and personal experience. The Supervisor’s role will be to ensure excellent guest service is rendered with the support of the Food and Beverage service team. The Supervisor will ensure, all hotel policies and procedures and standards of service are adhered to by the team. The Supervisor will also offer support to all colleagues, a team of professionals with a passion for food and beverage with regards to work and personal development.
Responsibilities:
- To promote and maintain a positive working relationship at all times with all colleagues.
- Being a leader, one needs to lead by example, therefore needs to demonstrate a complete understanding of all policies and procedures as per the Fairmont standards.
- To follow all departmental policies, procedures and set service standards as outlined in Fairmont Standards.
- To consistently offer professional, friendly and warm hospitality to all guests.
- To foster and practice teamwork and cooperation with all other positions existing in the outlet.
- To attend all required training sessions and be aware of any changes to menus, hotel and departmental policies and procedures, service standards as well as business trends and requirements.
- To take ownership and uphold the company values.
- To use empowerment to turn challenges into opportunities.
- To demonstrate a complete knowledge and understanding of the sequence of service, food and beverage service standards, and all other service standards as outlined in the Job Task List.
- To have full and complete knowledge of the food menu, dessert menu, coffee and tea menu as well as all other beverage menus and the wine list.
- To be knowledgeable about menu items, ingredients, preparation methods and garnishes for all dishes.
- To be able to guide the guest through the menu and make any suggestions or recommendations in the guests’ interest.
- To be able to answer any guest question about food items, beverages and wines in an informative and helpful way.
- To be aware of all cashiering procedures and the handling of all payment methods.
- To understand and follow all Micros procedures and policies as per the Fairmont luxury standards.
- To lead and guide the Servers and Food Runners, ensuring efficient and effective teamwork.
- To communicate all service requirements to the respective team members in an efficient and effective way.
- To be an effective speaker and pass necessary information in briefings.
- To ensure that all work areas and stations are kept clean and tidy at all times.
- To perform all opening, side and closing duties as well as all daily and weekly duties to the set standards.
- To attend pre-shift, weekly and monthly meetings to be well-informed about all events, promotions and other news.
- To understand how to operate all the equipment used in the outlet and to protect all assets in the outlet and in the hotel.
- To assist all guests (internal and external) with any enquiries or requests, in a pleasant helpful manner.
- To actively participate in and follow all health and safety policies and procedures set out for the hotel.
- Carrying out any miscellaneous duties and responsibilities as requested by your Management pertaining to total quality service delivered.
Qualifications
- Grader 12 qualification.
- Hospitality qualifications advantageous.
- 1-2 years proven experience as Food and Beverage supervisor or similar role within a luxury brand.
- Excellent people skills with a customer service orientation.
- Outstanding leadership abilities.
- Up-to-date with food and beverages trends and best practices.
- Ability to stay calm under pressure.
- Excellent communication and interpersonal skills.
- Excellent interpersonal skills and a team player attitude.
- Willingness to learn new concepts and ideas.
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Job Description
Scope of Position:
- As a Guest Liaison, you will be responsible for handling all incoming calls as well as treating all in house guests’ requests 24 hours a day, 7 days a week, in order to ensure their stay at the Fairmont Hotel becomes a memorable moment.
Job Requirements and Qualifications:
- Proficiency in the English including written and verbal communication.
- Outstanding communication and interpersonal skills
- Experienced in Property Management Systems, i.e. Opera Cloud, Office Suite (Word, Excel and PowerPoint) and Midas
- Previous experience would be advantageous.
- Developing and nurturing interpersonal relationships (with guests, suppliers and colleagues alike)
- Experience in the hospitality and tourism industry preferable.
- Excellent organizational and planning skills.
- Team player.
- Have the ability to work under pressure.
- Enjoy anticipating and exceeding guest expectations.
- Self-Motivator.
- Basic reservations knowledge will be advantageous.
- Good general knowledge of the Front Office Department.
Main Responsibilities:
- This is a multi-skilled role incorporating both Front Office and Food and Beverage Duties in line with the business demands.
- You will have the ability to multi-task while under pressure and have a proactive personality in this busy hands on role.
- Welcomes guests and fosters customer loyalty though his/her friendly manner.
- Ensuring that each and every guest has been offered the ACCOR ALL LOYALTY program in accordance with Hotel Standards.
- Handles and resolves any guest complaints.
- Provides guests with a single point of contact throughout their stay.
- Based in the lobby and ready to assist at any stage of the guests stay, from check in to check out and all required in between.
- The role includes Checking and Checking out Guest in compliance with internal procedures.
- Working in the Food and Beverage outlets including Breakfast, Bar, Lunch and Dinner if required
- Support the Reservations Team Member when needed.
- Support the Back Office Experts when needed.
- Preparing guest arrivals for the following day where required.
- Ensuring a brief overview is given to guests of Hotel Facilities .
- To manage guest billing and accounts.
- To facilitate payments at check-in and check-out.
- Preparing for guest check-out.
- Preparing City Ledgers.
- Performing Foreign Exchange Transactions if operationally required.
- Performing paid-outs and cash advances if operationally required.
- Posting miscellaneous charges.
- Providing Tax Invoices if and when required.
- Facilitating guest courier and receiving parcels on guest behalf in the absence of Concierge.
- Handling all guests monetary related needs and issues.
- Supply guests with information about the hotel, Cape Town and surrounds and any other general questions they might have.
- Booking of Restaurants and online Services such as Table Mountain and Robben Island Tickets.
- Passes on information as necessary to other departments (floor staff, technical etc.) and to other members of the Guest Services Team.
- Ensures that all guests documentation is up-to-date and available to support Back Office Expert.
Levels of accountability:
- Reports directly to the Assistant Front Office Manager and in his/her absence the Front Office Manager is responsible for the department.
- Following up on daily tasks such as Payment Query accounts, preparing traces and alerts for future bookings.
Financial: Satisfied Shareholders:
- Checking the billing instructions for in-house guest room accounts against correspondence or vouchers and assuring complete accuracy on guest bill and following instructions accordingly
- Charging of sundry expenses such as Paid-Outs, Tours and Transfers, Laundry charges, guest stationery charges, service fees, last minute mini-bar consumptions
- Checking dockets from the spa and all other F&B outlets and ensuring that it corresponds with the account on the system. Ensuring that all guest Laundry is posted on their accounts and balanced back to the prelist.
- Manual processing of payments for accommodation, incidentals, couriering
- Be business orientated in keeping expenses low and promoting profits in all aspects of your job.
- Managing Wastage at Reception Desk
- Being able to do fraud checks when taking payment on credit cards as well as identifying notes that are fraudulent.
- Ensuring all void transactions are recorded with a full explanation and handed in with your daily banking.
- Assisting guest with placing holding deposits on room accounts Adapters, Towels ect.
- Promoting all revenue outlets of the hotel
Customer Relations:
- Provides a friendly and personalized welcome for guests.
- Offers an attentive service to guests, adapting to each guest’s specific requirements.
- Heeds any remarks made by guests and ensures follow-up.
- Conveys the image of the hotel and the hotel brand on and off duty.
Processes: Effective Front Office Processes
- Maintains departmental Standard Operating Procedures.
- Co-ordinate agent and guest requests on all channels of communication.
- Assist in training new staff.
- Ensure that you assist in facilitating guest courier according to guest request in the absence of Concierge.
- Co-ordinate luggage collection from rooms while guests check out.
- Obtaining authorization on credit cards of guests who have checked in and cancelling them on departure.
- Adjusting entries guests may query after consultation with the manager on duty.
Learning and Growth: Motivated and Prepared Workforce:
- Attend Front Office meetings and Meetings related to financial aspects in Role.
- Ability to improve communication skills.
- Ability to improve technical skills.
- Ability to receive feedback.
Hygiene / Personal safety / Environment:
- Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulations.
- Respects instructions and safety guidelines for the equipment used.
- Applies the hotels security regulations (in case of fire etc.)
- Respects the hotel commitments to the “Environment Charter” (saving energy, recycling, sorting waste etc.)
Qualifications
- Proficiency in the English including written and verbal communication.
- Outstanding communication and interpersonal skills
- Experienced in Property Management Systems, i.e. Opera Cloud, Office Suite (Word, Excel and PowerPoint) and Midas
- Previous experience would be advantageous.
- Developing and nurturing interpersonal relationships (with guests, suppliers and colleagues alike)
- Experience in the hospitality and tourism industry preferable.
- Excellent organizational and planning skills.
- Team player.
- Have the ability to work under pressure.
- Enjoy anticipating and exceeding guest expectations.
- Self-Motivator.
- Basic reservations knowledge will be advantageous.
- Good general knowledge of the Front Office Department.
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Job Description
Scope of Position:
- Responsible for bar daily shift operations and supervision of staff. Position assists with promoting the Bar, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. Strives to ensure guest and employee satisfaction while maintaining the operating budget. Accountable for enforcing all legal obligations professionally and consistently. Determines training needed to accomplish goals, then implements plan. Strengthens the food and beverage/culinary team by assisting in other outlets when needed.
Managing Bar Operation
- Daily supervision, coordination and direction of the outlet and staff while anticipating and ensuring prompt, courteous service.
- Maintains the large collection of whiskey and assist procuring.
- Implements agreed upon beverage policy and procedures throughout the property.
- Manages in compliance with all local, state and Federal beverage and liquor laws.
- Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory.
- Attends pre- and post-convention meetings as needed to understand group needs.
- Ongoing control and enhancement of quality standards and guest service.
- Ensuring that the Bar maintains a first class and positive visual impact including ambiance, cleanliness, orderliness, décor and service flows.
- Working together with the culinary team, to develop new menu ideas and promotions.
- Working with the bar team to create new ideas and promotions resulting in increased opportunities for Food & Beverage Sales.
- Working with the culinary, stewarding and restaurant team to ensure and promote that teamwork is a strong component of the daily service culture.
- Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
- Maintaining high staff morale and team spirit within the department.
- Leading and coaching all colleagues within the department.
- Overall recruiting, staffing and scheduling, ensuring adequate staffing levels to satisfy guest needs.
- Establish and implement 5-star service levels.
- Monitoring and continued development of Food & Beverage controls within the bar.
- Control and analyzes the level on the Quality of Service, Guest Satisfaction, Employees Satisfaction, Operating Equipment, Grooming Standards.
- Conduct training, promotional plans, interviewing, employee orientation and job performance management, within the bar.
- Participate in service as necessary in accordance with Outlet needs.
- Create and innovate new ideas and promotion to generate revenue.
- Liaise with Food & Beverage Management to ensure exceptional work standards.
- Maintain the Outlet’s cleanliness as well as ensuring all maintenance needs are looked after.
- Participate in the preparation of the Food and Beverage department budget and goals.
- Schedule guest reservations and arrange for private functions or special events.
- Attend and participate in the daily Food and Beverage meetings.
- Check opening and closing duties assigned to all the staff.
- Maintain and ensure staff timesheets are updated.
- Conduct pre- opening briefing within the bar.
- Track and compile daily, monthly, yearly sales reports.
- Ensure that the Outlet maintains the high-quality service standard.
- Perform daily checks on staffing level, quality control, maintenance and cleanliness.
- Ensures adherence to Accor Code of Ethics
- Perform other duties as and when required.
Ensuring Exceptional Customer Service
- Provides excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds effectively to guest problems and complaints.
- Empowers employees to provide excellent customer service.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Provides feedback to individuals in an effort to improve service performance.
- Reviews comment cards and guest satisfaction results with employees.
Communication and Conduct
- Approach all encounters with guests and employees in a friendly, service-oriented manner.
- Communicates critical information to the Bar staff regarding each event.
- Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.
- Maintaining clear, healthy, and accurate communication with superiors, colleagues, and subordinates always.
- Attend all F&B meetings, Health and safety meeting, and hotel staff meeting as and when required.
- Ensure all relevant information is handed down to the team.
- Assist all staff when needed and be hands on.
Health and Safety
- Ensuring a safe and healthy work environment for all guests and colleagues including front and back of house.
- Always ensure Health & Safety protocols and Environmental initiatives are followed.
- Enforce hygiene standards throughout bar and inspecting all areas.
- Employee grooming and manning levels are in order and takes appropriate action when necessary.
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform while working.
- Reports suspicious people, parcels, and behaviours to Security.
- Assist with Hygiene Audits where necessary.
Stock Management
- Ensure Stock Takes are conducted accurately.
- Loading orders on Materials ahead of time to ensure smooth production.
- Planning and controlling the par stock level within the bar area.
- Ensure all stock is stored correctly and in line with the Food Safety management system.
Training and Development
- Coaches, counsels, disciplines, and develops subordinates.
- Trains staff on liquor control policies and procedures.
- Conduct whiskey tasting and train staff to do so too.
- Manage all bar staff, including training, productivity, maximizing the utilization of human resources, promoting and the development of all employees in the department with constant upgrading of skill levels and competencies through training schedules in conjunction with the T&C department.
- Perform employee reviews and performance appraisals.
- Create and implement colleague-training initiatives.
- Ensure staff are informed of all online training to be completed and ensure due dates are met.
- To train their subordinates and always ensure an enjoyable working environment.
Sustainability and Stock
- Ensure correct use of ingredients and avoid wastage at all costs.
- Use ingredients seasonally.
- Control stocks for daily use in the outlet to ensure service requirement are met.
Qualifications
- Fluent in the English language (verbal & written), second language is an asset.
- Matric and registered level 3 Culinary Diploma
- International experience would be advantageous.
- Minimum of 4 years progressive management experience in a luxury hotel related field.
- Computer literate in Excel, Word, Outlook, Materials, and e- mail.
- Analytical and Conceptual thinking ability and implementation skills
- Must be flexible in terms of working hours.
- Must be physically fit.
- Must have great leadership and communication skills.
- Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
- Must maintain composure and a level head under pressure.
- Must be able to handle a multitude of tasks in an intense, ever-changing environment.
- Must be effective at handling problems in the workplace, including anticipation.
- Prevention, identification, and solutions as necessary.
- Must possess outstanding guest services skills.
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Job Description
Scope of Position:
- The Assistant Food & Beverage Manager will report directly to the Director of Food & Beverage and will have the assistance of Supervisors. The successful candidate will need to be comfortable with busy, high-quality operations, managing multitasks as well as have strong interpersonal skills. He/She will be responsible for all the Food and Beverage Operations which includes all culinary areas. Oversees Guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable Food and Beverage laws and regulations. Develops and implements business plan for the Food and Beverage Division and always act in a professional manner using the company’s Mission, Vision and Values.
Responsibilities:
Developing and Maintaining Budgets
- Develops and manages all financial, employee engagement and guest satisfaction plan and actions for Food and Beverage departments.
- Maintains a positive cost management index for kitchen and restaurant operations.
- Utilizes budgets to understand financial objectives.
Leading Food and Beverage Team
- Manages the Food and Beverage departments (not catering sales).
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Oversees all culinary, restaurant, beverage and room service operations.
- Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
- Provides excellent customer service to all employees.
- Responds quickly and proactively to employee's concerns.
- Provides a learning atmosphere with a focus on continuous improvement.
- Provides proactive coaching and counselling to team members.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Monitors and maintains the productivity level of employees.
- Develops specific goals and plans to prioritize, organize, and accomplish work.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.
- Perform other duties as and when required.
Ensuring Exceptional Customer Service
- Provides excellent customer service.
- Responds quickly and proactively to guest's concerns.
- Understands the brand's service culture.
- Drives alignment of all employees, team leaders and managers to the brand's service culture.
- Sets service expectations for all guests internally and externally.
- Takes ownership of a guest complaint/problem until it is resolved, or it has been addressed by the appropriate manager or employee.
- Verifies all functions are up to standard and exceed guest's expectations.
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Serves as a role model to demonstrate appropriate behaviours.
- Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.
Managing and Conducting Human Resource Activities
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Conducts performance reviews in a timely manner.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
- Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.
Additional Responsibilities
- Complies with all corporate accounting procedures.
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluates results to choose the best solution and solve problems.
- Drives effective departmental communication and information systems through logs, department meetings and property meetings.
- Initiatives to aid with the continued development of the colleagues positioning as a leader in Food & Beverage service and as a Food and Beverage destination.
- Ongoing control and enhancement of quality standards and guest service.
- Daily supervision, coordination and direction of the outlet colleagues and leaders, anticipating and ensuring prompt, courteous service.
- Ensuring that Restaurant/Bar maintains a first class and positive visual impact including ambiance, cleanliness, orderliness, décor and service flows.
- Working together with the Culinary Department, to develop new menu ideas and promotions.
- Working with the teams to create new ideas and promotions resulting in increased opportunities for Food & Beverage Sales.
- Working with the kitchen, stewarding and all restaurant leaders to ensure and promote that teamwork is a strong component of the daily service culture.
- Assist with recruiting, staffing and scheduling ensuring an adequate balanced staff and leadership level while maintaining forecasted productivities.
- Ensuring a safe and healthy work environment for all guests and colleagues
- Monitoring and continued development of food & beverage controls.
- Ensuring all training processes are set up and maintained for all leaders and colleagues.
- Reports suspicious people, parcels, and behaviors to Security.
- Ensures adherence to Accor Code of Ethics
Qualifications
- High school diploma or GED.
- 4 years’ experience in food and beverage management, culinary, or related professional area.
- Must possess outstanding guest services skills, professional presentation and sophisticated communication skills.
- Entrepreneurial thinking and analytical business thinking required.
- Proficient in the English language (verbal & written), second language is an asset.
- Must be able to handle a multitude of tasks in an intense, ever-changing environment.
- Must be flexible in terms of working hours.
- Must be computer literate and analytical.
- Enthusiastic and guest driven.
- Must be able to prioritize, organize and be self-efficient.
- Able to perform under pressure.
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Job Description
Scope of position:
- Reporting to the Sous Chef, the Chef de Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. They will be able to fully manage sections assigned to them and supervise staff. Always act in a professional manner using the company’s Mission, Vision, and Values. The Chef de Partie will strive to exceed guest expectation and take the culinary team to go from good to great.
Responsibilities:
Communication and Conduct
- Attend daily shift briefings to keep yourself informed of daily operational requirements.
- Conduct daily shift briefings to kitchen colleagues in absence of Sous Chef
- Lead by example using AccorHotels’s: Mission, Vision & Values
- Communicate daily with supervisors to ensure open lines of communication.
- Ensure all kitchen colleagues are aware of standards & expectations.
- Promote a fun/ professional and disciplined work environment.
- Actively share ideas, opinions & suggestions in daily shift briefings.
- Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements
- Support & motivate kitchen colleagues.
Health and Safety
- Always promote Health and Safety
- Ensure personal knives and tools are at the utmost cleanliness and always maintained.
- Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
- Ensure that all areas in the kitchen are always kept clean and tidy.
- Adopt a clean as you go approach.
- Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.
Stock Management
- Ensure storeroom requisitions requested are accurate to minimize repeat visits.
- Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
- Ensure stock is stored and labelled correctly.
Training and Development
- Strive to develop as a leader by attending Accor Hotels Managerial Courses
- Support/Coach/Lead & Motivate kitchen colleagues.
- To undergo training in both formal courses and on-the-job to develop cooking and kitchen
organizational skills.
- Actively seek tools for self-growth and development.
- Complete all assigned trainings on Ines.
- Maintain consistent on the job training sessions for culinary colleagues.
Sustainability and Stock
- Always minimize wastage/ spoilage and record wastage on Winnow system.
- To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.
- Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield.
Food Quality and Control
- Strives to maintain & improve all food preparations & presentations.
- Strives to improve Guest Satisfaction results for Food Quality
- Act as an extension of kitchen managers to communicate food consistency & quality.
- Daily checks of all mise en place to ensure freshness & quality standards.
- Support colleagues on sections to ensure consistency.
- Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
- Complete assigned tasks in an efficient and timely manner.
- Assign and follow – up tasks as dictated by business volumes and supervisors.
- Performs any other reasonable duties as required by the department head.
Qualifications
- Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine.
- 5 years of experience in a luxury hotel environment
- Accreditation from a recognized Culinary School (an asset)
- Food Hygiene and Safety trained.
- Strong communication skills
- Enthusiastic and guest driven.
- Computer literate in Excel, Word, Outlook, Materials, and e- mail.
- Analytical and Conceptual thinking ability and implementation skills
- Must be flexible in terms of working hours.
- Must be physically fit.
- Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
- Must maintain composure and a level head under pressure.
- Must be able to handle a multitude of tasks in an intense, ever-changing environment.
- Must be effective at handling problems in the workplace, including anticipation,
- prevention, identification, and solutions as necessary.
- Must possess outstanding guest services skills.
Method of Application
Use the link(s) below to apply on company website.
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Gmail
Yahoomail