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Culinary Concierge

  • Maldives, Asia
  • From $12,000 to $15,000 per annum service charge

The Culinary Concierge is responsible for meeting all guests who has special dietary requirements and coordinating dietary requirements of the guests to the F&B team. Daily follow up with guests who have challenges in terms of dietary requirements and assist the guests what can be done to make turn around their experience. All information gathered need to be immediately discussed with Director of Culinary and Director of Food & Beverage.

-Meeting all the guests who required special dietary attention upon arrival.
• Effectively communicate with guests who have challenges in dietary requirement and coordinate with relevant departments.
• Oversee the Implementation of standards as detailed in the departmental standards and procedures manual.
• Adhere to good communication between departments.
• Adhere to charges that may apply to any request.
• Daily follow up with guests who has special dietary requirements.
• Share recommendations and guest comments to EXE-Chef and DOFB to reflect current customer profile.
• Extend support to events team in terms of menu confirmation etc.
• Must be familiar with procedures and standards of all the outlets.
• Apply and ensure application of standards and procedures set by Siyam World and those resulting from the Hotel’s Food and Beverage policy.
• Participate in managing the department’s personnel in terms of hours, public holidays discipline and training according to instructions from DOFB.
• Make sure that all material and equipment made available to the operation is correctly used.
• Attends and contributes to the daily Perfect Stay Meetings / Food and Beverage Meeting / Front Office Meeting.
• Anticipate market changes and brief the teams in a timely manner
• Conduct competitor analysis
• Create positive publicity opportunities
• Manage customer database and utilize effectively
• Up-sell property facilities
• Actively pursue cost saving measures
• Recycle wherever possible
• Prepare daily reports Send logs to Front Office and Food & Beverage.
• Assist with guest with dietary and dining requests.
• Ensure that all SOP’s are followed.
• Participate in service as necessary to ensure agreed standards are met.
• Ensure good coordination between Restaurants and the kitchen: knowledge of the menu, suggestions, missing dishes, etc.
• Attend to restaurants to check on guest satisfaction.
• Pay attention to guests’ comments and suggestions; immediately take all required corrective measures and send remarks to DOFB.

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