Raffles Hotel Singapore

2 weeks ago

Jeddah, Makkah Province, Saudi Arabia Raffles Singapore Full time
Company Description


Billed as 'the first luxurious integrated resort in Jeddah', Rixos Obhur Jeddah will meet the increasing demand for luxurious hospitality paired with high-quality leisure activities in the area.

Among its many highlights will be a fun water park and an exclusive private beach.


The resort will host guests in 247 residential units, including 174 rooms and 73 villas with a Club Prive lounge, as well as a fine-dining restaurant, two specialty beach restaurants and a lounge bar.


Other amenities are to include a central ballroom for events, meeting rooms, a fitness centre, a spa, kids and teens clubs, and several swimming pools.

All of this will be set amid green landscaping, golden beaches and a port.

Job Description:

  • How will your day be..._
  • Oversees and supervises all culinary and stewarding areas of the hotel ensuring quality and operational standards are met and guest satisfaction is maintained across the resort.
  • To interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives utmost levels of service
  • To be entrepreneurial and to think beyond the boundaries when it comes to elevating experiences and exceeding guest expectations and satisfaction
  • To work with creativity and flare showcasing a sincere passion for excellence in culinary operations.
  • To ensure the culinary team is well trained, efficient and has a sincere desire for growth and development
  • To take the time to get to know and interact with the hotel guests, and to be committed to service excellence and building loyalty with all guests and Colleagues
  • Maintains a high level of communication and feedback within the departments
  • Ensures that the reports and the statistics are prepared and distributed as required.
  • Communicate new or amended procedures to relevant departments/Colleague in timely manner, ensuring they have been understood.
  • Work closely with Procurement, F&B and Engineering to ensure all operations and standards are well maintained.
  • Work closely with Hygiene manager to ensure food safety and cleanliness practices are fully compliant including the municipality regulations.
  • Ensures guest expectations are met and designs the menus in line with expectations, seasonality and occasions.
  • Must have a strong focus on sustainability

Planning & Organizing:

  • Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures
  • Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality
  • Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
  • Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
  • Assist the Food & Beverage Director with the preparation and conversion on departments promotions calendar
  • Together with Food & Beverage Operations, coordinate and change programs and promotions according to seasonality
  • In conjunction with the Food & Beverage Director, coordinate with Sales and Marketing so that all Food and Beverage Marketing collateral is prepared in advance
  • Ensure that staff scheduling is done effectively and in line with business demands and posted a minimum of seven (7) days in advance
  • Ensure all menus are accurately costed, have standard recipes and presentation photos
  • All new menu items to include service staff education and tasting
  • Full compliance with local municipality HACCAP standards and certification.
  • In conjunction with the Food & Beverage Director, look at new potential revenue streams including outside catering opportunities.

Operations:

  • Train and develop the kitchen and stewarding team in the departmental operating standards
  • Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs
  • To lead and support colleaguen the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities
  • Foster a winning, solutionoriented work environment, motivating and engaging colleagues to continuously deliver the best possible service and to provide feedback and suggestions
  • To lead daily departmental briefings and monthly meetings
  • To have a complete understanding of and to adhere to Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.
  • To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counseling and performance management in conjunction with People & Culture
  • Ensure the teamwork within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.
  • Ensure all team members are aware of all F&B revenue targ

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