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Movenpick Resort Kuredhivaru Maldives
Maldives
Unspecified
* Minimum 2 years experience in a similar position in an international luxury brand. * Maldives work experience is preferred. * Proficient in English. * Strong multicultural awareness and ability to work with people from diverse cultures. * Strong knowledge of the pastry and bakery trends, food cost, HACCP standards. * Great attention to detail and creativity. * Outgoing personality, excellent leadership and communication skills, flexible working hours, ability to work in a fast-paced, high-pressured environment. * Assists the Executive Chef and in overseeing the pastry kitchen of the Resort. * Leads the Pastry team to create new and exciting desserts for our menu selections and buffets. * Engages the interest of our resort guests. * Monitors stocks for baking ingredients and make appropriate orders within budget.
* Minimum 2 years experience in a similar position in an international luxury brand. * Maldives work experience is preferred. * Proficient in English. * Strong multicultural awareness and ability to work with people from diverse cultures. * Strong knowledge of the pastry and bakery trends, food cost, HACCP standards. * Great attention to detail and creativity. * Outgoing personality, excellent leadership and communication skills, flexible working hours, ability to work in a fast-paced, high-pressured environment. * Assists the Executive Chef and in overseeing the pastry kitchen of the Resort. * Leads the Pastry team to create new and exciting desserts for our menu selections and buffets. * Engages the interest of our resort guests. * Monitors stocks for baking ingredients and make appropriate orders within budget.
Recently
PREMIUM
Movenpick Resort Kuredhivaru Maldives
Maldives
Unspecified
* Minimum 2 years experience in a similar position in an international luxury brand. * Maldives work experience is preferred. * Proficient in English. * Strong multicultural awareness and ability to work with people from diverse cultures. * Strong knowledge of food cost, HACCP and safety standards. * Outgoing personality, excellent leadership and communication skills, flexible working hours, ability to work in a fast-paced, high-pressured environment. * Physical ability to stand and walk for long periods of time. * Responsible for the correct and timely kitchen preparation for all butchery items * Conducts daily checks on the quality and freshness of products * Monitor all aspects pertaining to the control of the hotels food cost. * Ensures HACCP standards are implemented and follow the appropriate hygiene standards as per the policy and regulations.
* Minimum 2 years experience in a similar position in an international luxury brand. * Maldives work experience is preferred. * Proficient in English. * Strong multicultural awareness and ability to work with people from diverse cultures. * Strong knowledge of food cost, HACCP and safety standards. * Outgoing personality, excellent leadership and communication skills, flexible working hours, ability to work in a fast-paced, high-pressured environment. * Physical ability to stand and walk for long periods of time. * Responsible for the correct and timely kitchen preparation for all butchery items * Conducts daily checks on the quality and freshness of products * Monitor all aspects pertaining to the control of the hotels food cost. * Ensures HACCP standards are implemented and follow the appropriate hygiene standards as per the policy and regulations.
Recently
PREMIUMNEW
M-Optimizer
Dubai
Expat Benefits added including housing and medical cover
This position provide a functional assistance to the banquet and events operations, interact with individual, in and outside the hotel including clients, suppliers, government officials, competitors and other members of the local community. Oversee the conferences / events operational requirements, delegate assignments to the team members, coordinate functions and activities with other department heads and concerned departments as appropriate. Managing the department operation and take action where necessary to ensure smooth running operation and guest satisfaction. Approving rosters and job schedules for associates to meet the business needs. Personally attend to all guest complaints immediately and initiates immediate solution. Monitor and reconcile budget variances and ensure compliance. Analyse financial information to assist in decision making.
This position provide a functional assistance to the banquet and events operations, interact with individual, in and outside the hotel including clients, suppliers, government officials, competitors and other members of the local community. Oversee the conferences / events operational requirements, delegate assignments to the team members, coordinate functions and activities with other department heads and concerned departments as appropriate. Managing the department operation and take action where necessary to ensure smooth running operation and guest satisfaction. Approving rosters and job schedules for associates to meet the business needs. Personally attend to all guest complaints immediately and initiates immediate solution. Monitor and reconcile budget variances and ensure compliance. Analyse financial information to assist in decision making.
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NEW
* Minimum 2 years experience in a similar position in an international luxury brand. * Maldives work experience is preferred. * Proficient in English. * Strong multicultural awareness and ability to work with people from diverse cultures. * Strong knowledge of the Mediterranean cuisines, buffet trends, destination dining, food cost, HACCP standards. * Great attention to detail and creativity. * Outgoing personality, excellent leadership and communication skills, flexible working hours, ability to work in a fast-paced, high-pressured environment. * Assists the Executive Chef and in overseeing the kitchen and stewarding operations of the Resort * Creates all food menus with the guidance of the Executive Chef * Maintains knowledge of local competition and general industry trends * Oversees weekly and monthly inventories
* Minimum 2 years experience in a similar position in an international luxury brand. * Maldives work experience is preferred. * Proficient in English. * Strong multicultural awareness and ability to work with people from diverse cultures. * Strong knowledge of the Mediterranean cuisines, buffet trends, destination dining, food cost, HACCP standards. * Great attention to detail and creativity. * Outgoing personality, excellent leadership and communication skills, flexible working hours, ability to work in a fast-paced, high-pressured environment. * Assists the Executive Chef and in overseeing the kitchen and stewarding operations of the Resort * Creates all food menus with the guidance of the Executive Chef * Maintains knowledge of local competition and general industry trends * Oversees weekly and monthly inventories
Recently
PREMIUMNEW
Story Seychelles
Seychelles
From $40,000 to $45,000 per annum
* The Cluster Food & Beverage Manager shall be responsible for the F&B teams at STORY (Seychelles) and Fishermans Cove Resort. * The individualis responsible for managing the day-to-dayfood & beverage operations of the hotel in a professional manner, while continually exceeding guest expectations. * Take responsibility for marketing and promoting all food and beverage products to maximize sales and will participate in developing and implementing food promotions, new menus and systems. Thiswill be driven by ensuring that all working methods are reviewed,and best practice is achieved so we in turn can grow our business whilst delivering excellent guest service. * The Cluster Food & Beverage Manager will be responsible for developing budgets, sales targets, and control costs and for purchasing stock in relation within the food & beverage department.
* The Cluster Food & Beverage Manager shall be responsible for the F&B teams at STORY (Seychelles) and Fishermans Cove Resort. * The individualis responsible for managing the day-to-dayfood & beverage operations of the hotel in a professional manner, while continually exceeding guest expectations. * Take responsibility for marketing and promoting all food and beverage products to maximize sales and will participate in developing and implementing food promotions, new menus and systems. Thiswill be driven by ensuring that all working methods are reviewed,and best practice is achieved so we in turn can grow our business whilst delivering excellent guest service. * The Cluster Food & Beverage Manager will be responsible for developing budgets, sales targets, and control costs and for purchasing stock in relation within the food & beverage department.
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NEW
COREcruitment Limited
United States
£4.2k per month + single cabin
A well-loved Cruise Line, sailing across destinations around the world and operating a fleet of 23 ships. We are looking for a Food Operations Manager to us on board! * Oversee the organization, planning, administration, and day to day running of the Food Operations Department * Maximize the efficiency of food operations staff through effective scheduling, communication, and training * Oversees the largest department onboard and reporting directly to the Executive Chef, Assistant Food Operations Manager, Senior Maitre’d, Storeroom Manager, Specialty Restaurant Manager * Someone with excellent communication, leadership, and organizational skills * Is customer focused and experience in guest issue resolution * Able to coach, mentor and an interest in developing others * Someone that can build and maintain good relationships with various departments
A well-loved Cruise Line, sailing across destinations around the world and operating a fleet of 23 ships. We are looking for a Food Operations Manager to us on board! * Oversee the organization, planning, administration, and day to day running of the Food Operations Department * Maximize the efficiency of food operations staff through effective scheduling, communication, and training * Oversees the largest department onboard and reporting directly to the Executive Chef, Assistant Food Operations Manager, Senior Maitre’d, Storeroom Manager, Specialty Restaurant Manager * Someone with excellent communication, leadership, and organizational skills * Is customer focused and experience in guest issue resolution * Able to coach, mentor and an interest in developing others * Someone that can build and maintain good relationships with various departments
Posted 9 days ago
Story Seychelles
Seychelles
From $50,000 to $58,000 per annum
* The Cluster Chief Engineer is responsible for maintaining the overall operation of the Maintenance& Engineering department,the appearance and working order of the 2properties, i.e STORY (Seychelles) and Fisherman's Cove Resorts * Provide advice to senior management on all aspects of engineering support, environmental controls and the operational efficiency of the property. * Ensure the effective financial management of the engineering department by setting maintenance budgets, capital works programs and engineering plans and ensuring that performance against there are regularly monitored and reviewed. * Responsible for the general cost control aspects of maintenance, the preparation of departmental cost budgets and their implementation and submission to management.
* The Cluster Chief Engineer is responsible for maintaining the overall operation of the Maintenance& Engineering department,the appearance and working order of the 2properties, i.e STORY (Seychelles) and Fisherman's Cove Resorts * Provide advice to senior management on all aspects of engineering support, environmental controls and the operational efficiency of the property. * Ensure the effective financial management of the engineering department by setting maintenance budgets, capital works programs and engineering plans and ensuring that performance against there are regularly monitored and reviewed. * Responsible for the general cost control aspects of maintenance, the preparation of departmental cost budgets and their implementation and submission to management.
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NEW
Furaveri Island Resort & Spa
Maldives
Unspecified
To oversee the process of collecting and organizing analytical data related to resorts revenue, sales, and other financial activities. To plan, approve, and supervise the deployment of systems and processes to manage and analyze financial data and other records. Core Job Responsibilities & Duties Analyse hotels monthly performance and provide a report with recommendations to refine pricing strategies. Daily pick-up analysis, price strategy adjustments and reporting. Perform competitive benchmarking. Create and maintain an affective rolling demand calendar. Create and develop pricing strategies. Manage and oversee strategy for OTA and hotels direct distribution. Provide a weekly forecast of expected results, variances and budget comparisons. Responsible for assessing, analysing and pricing hotels sales strategies.
To oversee the process of collecting and organizing analytical data related to resorts revenue, sales, and other financial activities. To plan, approve, and supervise the deployment of systems and processes to manage and analyze financial data and other records. Core Job Responsibilities & Duties Analyse hotels monthly performance and provide a report with recommendations to refine pricing strategies. Daily pick-up analysis, price strategy adjustments and reporting. Perform competitive benchmarking. Create and maintain an affective rolling demand calendar. Create and develop pricing strategies. Manage and oversee strategy for OTA and hotels direct distribution. Provide a weekly forecast of expected results, variances and budget comparisons. Responsible for assessing, analysing and pricing hotels sales strategies.
Recently
FEATUREDNEW
Constance Ephelia Resort.
Seychelles
Competitive & Benefits
Job Brief The Outlet Manager- Fine Dining restaurant supervises the daily operations of the outlets and ensure adherence to standards. He /She is visibly present on the outlet floors during service and solicits feedback from guests. * Motivate, discipline, direct and supervise the work of all employees in the restaurant * Develop and maintain training programs to ensure a high degree of staff professionalism * Manage day-to-day operations of the fine dining restaurant * Handle complaints and make effective service recovery * Ensure standards are being followed in accordance with F&B policies and procedures * Ensure all employees have full product knowledge * Regularly inspect food & beverage quality * Follow established and proper Accounting procedures * Conduct daily roll plays and ensure employees adhere to grooming standards
Job Brief The Outlet Manager- Fine Dining restaurant supervises the daily operations of the outlets and ensure adherence to standards. He /She is visibly present on the outlet floors during service and solicits feedback from guests. * Motivate, discipline, direct and supervise the work of all employees in the restaurant * Develop and maintain training programs to ensure a high degree of staff professionalism * Manage day-to-day operations of the fine dining restaurant * Handle complaints and make effective service recovery * Ensure standards are being followed in accordance with F&B policies and procedures * Ensure all employees have full product knowledge * Regularly inspect food & beverage quality * Follow established and proper Accounting procedures * Conduct daily roll plays and ensure employees adhere to grooming standards
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NEW
The Director of Operational Finance provides strategic leadership, functional guidance and valuable insights to Operations Leaders and Departments Heads for optimal business decisions for the resorts and other related subsidiaries or companies. The role interacts with multiple stakeholders at both Corporate and Operational Levels in making assessment & analysis to improve process & cost efficiency while maintaining good internal control and compliance ultimately drive a profitable operation. Financial and Accounting Management * Lead and guide resorts Financial Controllers in achieving financial objectives * Manage and assess internal control system in conjunction with Internal Audit Team * Develop and maintain accounting system and reporting in line with Hotel Management Agreement and USALI compliant as well as Tax requirement
The Director of Operational Finance provides strategic leadership, functional guidance and valuable insights to Operations Leaders and Departments Heads for optimal business decisions for the resorts and other related subsidiaries or companies. The role interacts with multiple stakeholders at both Corporate and Operational Levels in making assessment & analysis to improve process & cost efficiency while maintaining good internal control and compliance ultimately drive a profitable operation. Financial and Accounting Management * Lead and guide resorts Financial Controllers in achieving financial objectives * Manage and assess internal control system in conjunction with Internal Audit Team * Develop and maintain accounting system and reporting in line with Hotel Management Agreement and USALI compliant as well as Tax requirement
Recently
NEW
Constance Ephelia Resort.
Seychelles
Competitive & Benefits
Job Brief As a Barman/Barmaid you will support the Bar Manager in the operation. You will be setting up the bar, ensuring all requisitions are processed, update the wine/drink list, dispense drinks in accordance with standard recipes and guests requirements. * Greet guests pleasantly as they approach the bar; promote house drinks and use up-selling skills to increase revenues * Prepare beverages requested by guests using established pouring standards and drink recipes to provide a consistent product to the guests and to control costs. * Set up bar including all liquor, mixers, ice, garnishes, glassware and supplies. Perform pre- and post-shift work (empty/fill ice-bins, prepare garnishments, replenish/store snacks, etc.) * Check bar and seating areas for cleanliness and attractiveness ensuring all standards are aligned to company and local legislative standards.
Job Brief As a Barman/Barmaid you will support the Bar Manager in the operation. You will be setting up the bar, ensuring all requisitions are processed, update the wine/drink list, dispense drinks in accordance with standard recipes and guests requirements. * Greet guests pleasantly as they approach the bar; promote house drinks and use up-selling skills to increase revenues * Prepare beverages requested by guests using established pouring standards and drink recipes to provide a consistent product to the guests and to control costs. * Set up bar including all liquor, mixers, ice, garnishes, glassware and supplies. Perform pre- and post-shift work (empty/fill ice-bins, prepare garnishments, replenish/store snacks, etc.) * Check bar and seating areas for cleanliness and attractiveness ensuring all standards are aligned to company and local legislative standards.
Recently
NEW
Constance Ephelia Resort.
Seychelles
Competitive & Benefits
Job Brief Works with the Executive Chef, Executive Sous, Sous Chef and Chef De Cuisine to produce diversified menus in accordance with the restaurant's policy and vision. • Provides functional assistance and direction to the kitchen operation as assigned. • Assists the Outlet Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved. • Establish the rota for the staff 1. Quality levels of production and presentation in their respective areas. 2. Guest satisfaction 3. Cleanliness, sanitation, and hygiene. 4. Ensures optimum performance in all of the above areas as assigned. • Assists the Outlet Chef in the production, preparation and presentation of all food items to ensure highest quality at all times. • Assists in maintaining effective employee relations.
Job Brief Works with the Executive Chef, Executive Sous, Sous Chef and Chef De Cuisine to produce diversified menus in accordance with the restaurant's policy and vision. • Provides functional assistance and direction to the kitchen operation as assigned. • Assists the Outlet Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved. • Establish the rota for the staff 1. Quality levels of production and presentation in their respective areas. 2. Guest satisfaction 3. Cleanliness, sanitation, and hygiene. 4. Ensures optimum performance in all of the above areas as assigned. • Assists the Outlet Chef in the production, preparation and presentation of all food items to ensure highest quality at all times. • Assists in maintaining effective employee relations.
Recently
NEW
Job Summary As the head of the Food & Beverage Service, he/she shall be responsible to direct and guide the F&B operation in providing the highest level of hospitality to guests and ensuring a high standard of Food & Beverage Service Candidate profile Degree from a recognized University in Food Service Management, Culinary Arts or Hospitality Management At least 3-5 years of experience in a similar role for an international 5* hotel or resort Leader of impeccable service standards and consistent quality. Champion of evolving & implementing F&B concepts Flexible, Innovative, resourceful, adaptable Previously similar location a definite benefit Dedicated team player, Pro-active can-do approach Excellent training & communication and guests' relations skills Must have excellent organizational, interpersonal and administrative skills
Job Summary As the head of the Food & Beverage Service, he/she shall be responsible to direct and guide the F&B operation in providing the highest level of hospitality to guests and ensuring a high standard of Food & Beverage Service Candidate profile Degree from a recognized University in Food Service Management, Culinary Arts or Hospitality Management At least 3-5 years of experience in a similar role for an international 5* hotel or resort Leader of impeccable service standards and consistent quality. Champion of evolving & implementing F&B concepts Flexible, Innovative, resourceful, adaptable Previously similar location a definite benefit Dedicated team player, Pro-active can-do approach Excellent training & communication and guests' relations skills Must have excellent organizational, interpersonal and administrative skills
Recently
NEW
Constance Ephelia Resort.
Seychelles
Competitive & Benefits
Job Brief Works with the Executive Chef, Executive Sous and Chef De Cuisine to produce diversified menus in accordance with the restaurant's policy and vision. • Provides functional assistance and direction to the kitchen operation as assigned. • Assists the Outlet Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved. • Establish the rota for the staff 1. Quality levels of production and presentation in their respective areas. 2. Guest satisfaction 3. Cleanliness, sanitation, and hygiene. 4. Ensures optimum performance in all of the above areas as assigned. • Assists the Outlet Chef in the production, preparation and presentation of all food items to ensure highest quality at all times. • Assists in maintaining effective employee relations.
Job Brief Works with the Executive Chef, Executive Sous and Chef De Cuisine to produce diversified menus in accordance with the restaurant's policy and vision. • Provides functional assistance and direction to the kitchen operation as assigned. • Assists the Outlet Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved. • Establish the rota for the staff 1. Quality levels of production and presentation in their respective areas. 2. Guest satisfaction 3. Cleanliness, sanitation, and hygiene. 4. Ensures optimum performance in all of the above areas as assigned. • Assists the Outlet Chef in the production, preparation and presentation of all food items to ensure highest quality at all times. • Assists in maintaining effective employee relations.
Recently
NEW
Job Summary As the head of the F&B Kitchen Department of Huvafen Fushi Maldives, to lead the kitchen operations to excellent standard of food quality & food presentation as well as managing the food costs while maintaining the both quality and style of cuisine. Candidate profile Degree from a recognized University in Culinary Arts or Related Field will be an asset 5-8 years of experience in Culinary Operation in a similar capacity in a luxury resort environment Producer of consistently quality product & service Strong leadership and excellent management skills Flexible, Innovative, resourceful, adaptable Previously similar location a definite benefit Dedicated team player, can do approach Ability to drive departmental revenue and profit goals Excellent training & communication and guests' relations skills
Job Summary As the head of the F&B Kitchen Department of Huvafen Fushi Maldives, to lead the kitchen operations to excellent standard of food quality & food presentation as well as managing the food costs while maintaining the both quality and style of cuisine. Candidate profile Degree from a recognized University in Culinary Arts or Related Field will be an asset 5-8 years of experience in Culinary Operation in a similar capacity in a luxury resort environment Producer of consistently quality product & service Strong leadership and excellent management skills Flexible, Innovative, resourceful, adaptable Previously similar location a definite benefit Dedicated team player, can do approach Ability to drive departmental revenue and profit goals Excellent training & communication and guests' relations skills
Recently
NEW
Constance Ephelia Resort.
Seychelles
Competitive & Benefits
Job Brief Works with the Executive Chef, Executive Sous and Chef De Cuisine to produce diversified menus in accordance with the restaurant's policy and vision. • Provides functional assistance and direction to the kitchen operation as assigned. • Assists the Outlet Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved. • Establish the rota for the staff 1. Quality levels of production and presentation in their respective areas. 2. Guest satisfaction 3. Cleanliness, sanitation, and hygiene. 4. Ensures optimum performance in all of the above areas as assigned. • Assists the Outlet Chef in the production, preparation and presentation of all food items to ensure highest quality at all times. • Assists in maintaining effective employee relations.
Job Brief Works with the Executive Chef, Executive Sous and Chef De Cuisine to produce diversified menus in accordance with the restaurant's policy and vision. • Provides functional assistance and direction to the kitchen operation as assigned. • Assists the Outlet Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved. • Establish the rota for the staff 1. Quality levels of production and presentation in their respective areas. 2. Guest satisfaction 3. Cleanliness, sanitation, and hygiene. 4. Ensures optimum performance in all of the above areas as assigned. • Assists the Outlet Chef in the production, preparation and presentation of all food items to ensure highest quality at all times. • Assists in maintaining effective employee relations.
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NEW
The role is responsible for the procurement & logistic/cargo function of the Company which includes and/or relates to establishing group purchasing strategies, logistic/cargo management, vendor negotiations and management, maintaining procurement & inventory systems and making assessment & analysis to improve process & cost efficiency while maintaining good quality products purchased to ultimately drive a profitable operation. This is not a typical purchasing role, and the Director of Procurement & Logistics requires to have commercial & sales attributes as he/she will not only manage vendors but also manage internal team to participate in group procurement programs. Procurement Management * Develop and execute sourcing strategies, procurement activities and long-term strategies that support Companys business objectives.
The role is responsible for the procurement & logistic/cargo function of the Company which includes and/or relates to establishing group purchasing strategies, logistic/cargo management, vendor negotiations and management, maintaining procurement & inventory systems and making assessment & analysis to improve process & cost efficiency while maintaining good quality products purchased to ultimately drive a profitable operation. This is not a typical purchasing role, and the Director of Procurement & Logistics requires to have commercial & sales attributes as he/she will not only manage vendors but also manage internal team to participate in group procurement programs. Procurement Management * Develop and execute sourcing strategies, procurement activities and long-term strategies that support Companys business objectives.
Recently
NEW
As a Group Director of Technical Services, you are responsible for driving all project management services for delivery of developments and refurbishment projects in a timely and cost-effective manner, without compromising the quality. As an expert in engineering, project management and back-office operations in regard to new development, refurbishment projects, you will provide project advice and technical guidance to senior management, and drive function of technical services within the framework resorts brand standards. * Provide leadership and strategy to ensure technical services are delivered to an exceptional standard. * Reviews, assesses and reports on project proposals. * Conducts regular audits and reports on resorts technical facilities, M&E, R&M aspects in general and fire, safety standards in particular.
As a Group Director of Technical Services, you are responsible for driving all project management services for delivery of developments and refurbishment projects in a timely and cost-effective manner, without compromising the quality. As an expert in engineering, project management and back-office operations in regard to new development, refurbishment projects, you will provide project advice and technical guidance to senior management, and drive function of technical services within the framework resorts brand standards. * Provide leadership and strategy to ensure technical services are delivered to an exceptional standard. * Reviews, assesses and reports on project proposals. * Conducts regular audits and reports on resorts technical facilities, M&E, R&M aspects in general and fire, safety standards in particular.
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NEW
Constance Ephelia Resort.
Seychelles
Competitive & Benefits
Job Brief The Chef de Cuisine is the direct assistant of the Executive Sous Chef and is the third in command. He/she has the main responsibility to manage, control and to supervise the Kitchen team area assigned to him/her. • Understands fully the concepts of "autonomy versus independence" and aims at managing the staff outlet as if it was a personal business. • Ensures that all culinary colleagues, deliver brand promise and provide exceptional guest service service at all times • Proposes menus and ideas of dishes for the outlet to the Executive Chef, in accordance with the principles of the Culinary Spirit of Constance Hotels Experience, the concepts of the restaurants and the yearly action plan. • Ensures that all food served in the outlet respects CERS standards, in terms of quality, taste, portioning, presentation and variety.
Job Brief The Chef de Cuisine is the direct assistant of the Executive Sous Chef and is the third in command. He/she has the main responsibility to manage, control and to supervise the Kitchen team area assigned to him/her. • Understands fully the concepts of "autonomy versus independence" and aims at managing the staff outlet as if it was a personal business. • Ensures that all culinary colleagues, deliver brand promise and provide exceptional guest service service at all times • Proposes menus and ideas of dishes for the outlet to the Executive Chef, in accordance with the principles of the Culinary Spirit of Constance Hotels Experience, the concepts of the restaurants and the yearly action plan. • Ensures that all food served in the outlet respects CERS standards, in terms of quality, taste, portioning, presentation and variety.
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NEW
Raffles The Palm Dubai - Trakhees
United Arab Emirates
Unspecified
"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 Accors 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 what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Raffles the Palm Dubai is on the western crescent of Palm Jumeirah, the worlds largest manmade island and archipelago.
"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 Accors 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 what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Raffles the Palm Dubai is on the western crescent of Palm Jumeirah, the worlds largest manmade island and archipelago.
Recently
PREMIUMNEW
Constance Ephelia Resort.
Seychelles
Competitive & Benefits
Job Brief The Assistant Outlet Manager assists the Outlet Manager in all his duties and responsibilities and is called to replace him/her as the head of outlet whenever he/she is absent. * Must be familiar with procedures and standards of the assigned outlet. * Plan, control and coordinate Outlets organization and activity. * Apply and ensure application of standards and procedures set by Constance Ephelias Resort of Seychelles 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 F&BM/AF&BM. * Apply and ensure application of procedures and regulations concerning hygiene and safety. * Make sure that all material and equipment made available to the Outlet is correctly used.
Job Brief The Assistant Outlet Manager assists the Outlet Manager in all his duties and responsibilities and is called to replace him/her as the head of outlet whenever he/she is absent. * Must be familiar with procedures and standards of the assigned outlet. * Plan, control and coordinate Outlets organization and activity. * Apply and ensure application of standards and procedures set by Constance Ephelias Resort of Seychelles 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 F&BM/AF&BM. * Apply and ensure application of procedures and regulations concerning hygiene and safety. * Make sure that all material and equipment made available to the Outlet is correctly used.
Recently
NEW
Constance Ephelia Resort.
Seychelles
Competitive & Benefits
Job Brief * Oversees all of the major operations of the Rooms Division - Reservations, Front Office, Guest Relations, Villas and Housekeeping. * Network with the other departments to exchange collaboration and information in order to ensure smooth operations in all areas of guest service. * Ensure that all premises and equipment in departments falling under her responsibility are kept in an optimum state of maintenance. * Set and maintain guest service quality standards in line with the policy of the Group and the hotel. * Set and maintain standard operating procedures for key processes in all departments falling under her responsibility. * Liaise between guests and the hotel in resolving issues, with a special attention to the German clientele. * Perform as duty management as per established schedule.
Job Brief * Oversees all of the major operations of the Rooms Division - Reservations, Front Office, Guest Relations, Villas and Housekeeping. * Network with the other departments to exchange collaboration and information in order to ensure smooth operations in all areas of guest service. * Ensure that all premises and equipment in departments falling under her responsibility are kept in an optimum state of maintenance. * Set and maintain guest service quality standards in line with the policy of the Group and the hotel. * Set and maintain standard operating procedures for key processes in all departments falling under her responsibility. * Liaise between guests and the hotel in resolving issues, with a special attention to the German clientele. * Perform as duty management as per established schedule.
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NEW
Confidential Recruiter
Seychelles
$33,000 per annum Relocation, meals, medical, accomodation
We are a 4* Hotel on Seychelles Islands (Mahe), and in search of ayoung and experienced Sous chef or Senior Chef de party in Japanese cuisine. Supervises the specialty restaurant kitchen area and food prep staff. Coordinates menus, purchasing, staffing and food prep for the hotel's specialty restaurant. Is responsible for ensuring a consistent, high quality food product for the specialty restaurant. Works with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Plans and manages food quantities and plating requirements for the specialty restaurant. Assists Executive Chef and Sous Chef with kitchen operations as necessary.
We are a 4* Hotel on Seychelles Islands (Mahe), and in search of ayoung and experienced Sous chef or Senior Chef de party in Japanese cuisine. Supervises the specialty restaurant kitchen area and food prep staff. Coordinates menus, purchasing, staffing and food prep for the hotel's specialty restaurant. Is responsible for ensuring a consistent, high quality food product for the specialty restaurant. Works with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Plans and manages food quantities and plating requirements for the specialty restaurant. Assists Executive Chef and Sous Chef with kitchen operations as necessary.
Posted 37 days ago
M Recruitment Ltd.
Unspecified
Monthly Gross Salary: Euro 2,500
Bar Waiter / Bar Waitress |Chef de Rang (Restaurant Waiter/Waitress) A great opportunity has arisen to work onboard cruise and river ships as a Bar Waiter/Waitress. The selected candidate is to ensure a friendly and professional service at the bar, lounge and the sundeck to the fullest satisfaction of our guests and in accordance with companys standards and operating procedures. * Operation of bar procedures according to company SOP standards * Organisation and execution of functions and special events * Preparing and serving drinks in accordance with company standards * Preparation and set up of Café Lunch in the lounge, assisting the Executive Chef, Matre DHtel and respective hotel or bar Manager * Ensuring highest level of cleanliness within bar, pantry, lounge, sundeck in accordance with HACCP standards * Cost control of bar in accordance with budget
Bar Waiter / Bar Waitress |Chef de Rang (Restaurant Waiter/Waitress) A great opportunity has arisen to work onboard cruise and river ships as a Bar Waiter/Waitress. The selected candidate is to ensure a friendly and professional service at the bar, lounge and the sundeck to the fullest satisfaction of our guests and in accordance with companys standards and operating procedures. * Operation of bar procedures according to company SOP standards * Organisation and execution of functions and special events * Preparing and serving drinks in accordance with company standards * Preparation and set up of Café Lunch in the lounge, assisting the Executive Chef, Matre DHtel and respective hotel or bar Manager * Ensuring highest level of cleanliness within bar, pantry, lounge, sundeck in accordance with HACCP standards * Cost control of bar in accordance with budget
Reposted 22 days ago
M Recruitment Ltd.
Unspecified
Euro 2,400 per month (9 months contract)
A great opportunity has arisen to work onboard cruise and river ships as a Bar Waiter/Waitress. The selected candidate is to ensure a friendly and professional service at the bar, lounge and the sundeck to the fullest satisfaction of our guests and in accordance with companys standards and operating procedures. * Operation of bar procedures according to company SOP standards * Organisation and execution of functions and special events * Preparing and serving drinks in accordance with company standards * Preparation and set up of Café Lunch in the lounge, assisting the Executive Chef, Matre DHtel and respective hotel or bar Manager * Ensuring highest level of cleanliness within bar, pantry, lounge, sundeck in accordance with HACCP standards * Cost control of bar in accordance with budget
A great opportunity has arisen to work onboard cruise and river ships as a Bar Waiter/Waitress. The selected candidate is to ensure a friendly and professional service at the bar, lounge and the sundeck to the fullest satisfaction of our guests and in accordance with companys standards and operating procedures. * Operation of bar procedures according to company SOP standards * Organisation and execution of functions and special events * Preparing and serving drinks in accordance with company standards * Preparation and set up of Café Lunch in the lounge, assisting the Executive Chef, Matre DHtel and respective hotel or bar Manager * Ensuring highest level of cleanliness within bar, pantry, lounge, sundeck in accordance with HACCP standards * Cost control of bar in accordance with budget
Posted 24 days ago

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