1.1.1 To assist in ensuring that each Food & Beverage outlet and banquet is managed successfully as an independent profit center. 1.1.2 To maintain control and discipline in the absence of the Executive Sous Chef, providing direction and assuming all consequent duties and responsibilities. 1.1.3 To assist in performance appraisals when necessary. 1.1.4 To assist in ensuring that each outlet is managed by a Management Team (Chef de Cuisine) who are totally accountable for their profitability. 1.1.5 To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel’s Annual Business Plan 1.1.6 To monitor all costs and recommend measures to control them. To establish an integrated cost management plan. 1.1.7 To ensure that the Depa
Aseel Holding is a brand new, bespoke hospitality company based in Riyadh, Saudi Arabia. Our focus is on creating, developing and implementing unique Food & Beverage concepts within Saudi Arabia and the GCC region. We are a small family of hospitality experts whos’ only goal is to bring a new level of sophistication to the regional Food & Beverage scene and we are looking for like minded people to join us! Currently, we are developing three concepts which will be rolled out within the next six months, ranging from fine dining to casual dining. All three concepts are being designed and executed at the highest levels with internationally renowned designers and will be unique amongst the dining scene in Riyadh. The culinary vision as well as the service style are all under the direction of hospitality leaders who come from a diverse background at the highest level of the industry. We are currently looking for the below positions to join our family: Managers (Outlet and Assistant Outlet) Head Chef Chef De Partie Demi Chef De Partie Commis Chef Senior Waiters Head Waiters Baristas Barmen Commis Waiters Stewards If you do not see a role that you are suited to posted here, please feel free to share your CV as we are always looking for amazing talent to work with us in various fields from Marketing/PR to General Maintenance.
DUTIES AND RESPONSIBILITIES: Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. At management discretion, direction may be given for tasks outside the scope of work described. · Hold regular meetings of all stewards, topics should include current workplace issues, barriers facing equity-group stewards · Perform special cleaning projects as assigned · Ensure proper set-up, breakdown and maintenance of all functions. · Interview, hire and train new stewards as required. · Ensures that there is no wastage and theft of foodstuffs. · Delegate duties to stewards. · Orient new stewards and support them to meet the expectations set out in the steward job description. · Supervises all incoming orders and ensures that all purchases which are needed are delivered in the quantities that are required.
1.1.1 He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required. 1.1.2 Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet 1.1.3 Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity 1.1.4 Has to provide the Executive Sous Chef with recipes and costing as per the requirement 1.1.5 Assists and proposes to the Executive Sous Chef special Food Promotions, Events and other Food related activities for her/his outlet 1.1.6 Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained. 1.1.7
MAIN DUTIES AND RESPONSIBILITIES: 1.1.1 To report to work within the requested time, prior to the commencement of duty, well groomed and dressed to the uniform standard. 1.1.2 To demonstrate pride in the workplace with a high level of commitment. 1.1.3 To treat all colleagues in a polite and courteous manner at all times.To give your full cooperation to all employees, and assist in a prompt, caring and helpful manner. 1.1.4 To anticipate employee’s needs wherever possible and react to these to enhance employee satisfaction. 1.1.5 To promote a helpful and professional image to the internal and external guests. 1.1.6 To ascertain a high degree of employee’s satisfaction (to receive zero complaints about your department). 1.1.7 To be aware of
KEY DUTIES & RESPONSIBILITIES: 1.1.1 Maintain complete knowledge of: -Dining room layout, table/seat/section numbers, proper table setups, restaurant capacity, hours of operation, price range and dress code - Restaurant reservation procedures - Daily house count, arrivals, departures, VIP’s - Scheduled in-house group activities, locations and times - All department policies / service procedures 1.1.2 Answer telephone within 3 rings, using correct salutations and telephone etiquette. 1.1.3 Take record and confirm restaurant reservations / cancellations in accordance with departmental standards. 1.1.4 Communicate reservation /cancellation changes to management as they arise throughout the shift. 1.
MAIN DUTIES AND RESPONSIBILITIES: 1.1.1 Receive each guest call in a professional and friendly manner. 1.1.2 Maintain effective communication with all related department to ensure smooth service delivery. 1.1.3 Handle every query in a polite and courteous manner and exceed guest expectations. 1.1.4 Ensure guests are greeted by name upon calling as per Rixos Standards. 1.1.5 Maintain an up to date knowledge of the hotel and local services. 1.1.6 Maintain an awareness of guest profile through the Fidelio guest profile system. 1.1.7 Complete management's long distance call vouchers and record them on the traffic sheet. 1.1.8