He/she will lead, manages and organizes all requirements for his/her respective Pastry/Bakery Kitchen to the highest standards and in accordance to the standard operating procedures as implemented by the Executive Chef. He/she will ensure proper hygiene and sanitation in the work place under his jurisdiction, adequate stocks of food supply, inter-department coordination and training. He/she will carry the full responsibility of the operating equipment including its inventory levels. He/she must ensure to maintain the food cost at all times. He/she will ensure and enforce the set service standard procedures by directing, supervising and motivating associates to perform to the highest level of service. He/she will communicate with the guests and share feedbacks with the chef in charge.

Responsibilities:

-To ensure that the quality levels of Pastry/Bakery kitchen production and presentation is maintained at its highest level at all times.management.
-General Pastry/Bakery food preparation, production and food portioning for various outlets

-Ordering and keeping fair stocks
-Minimizing wastage through creative recycling
-In-depth training of associates
-Creates new products
-Responsible for the outlets daily market list.
-Ensure kitchen and back areas are thoroughly clean at all times.
-Ensure that all mise-en place is correctly prepared prior to commencing of service.
-Ensure that all food requisitions are prepared within the time parameters, set by the hotel and always displays attributes of genuine hospitality.
-Demonstrate excellent product knowledge of all food and special functions held at the hotel.
-Participates in the service of any special functions or events organized by the hotel.
-Coordinate functions and activities with the F&B department.
-Establishes and maintains smooth work relationship in the kitchen.
-Ensure Pastry/Bakery food cost is maintained at all times.
-Conduct regular spot check on expire items.
-Ensure every food product are label according as required by the hygiene and sanitation policy.
-Supervise the undertaking of physical asset inventories when required.
-Ensure that all equipment is cleaned, when necessary or according to their schedules.
-Conduct performance appraisals for kitchen employee.
-Assist in the process of recruiting new employees for the respective kitchens.
-Organize and coordinates special functions and events.
-Continuously train and motivate subordinates to ensure hotel standards are maintained.
-Assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
-Delegate responsibilities to associates and ensures tasks are completed.
-Handle any guest’s complaint in a professional manner, as per Policy & Procedure
-Perform any additional or special duties, as directed by the management.
-Maintain the highest levels of personal hygiene and grooming at all times, as per standard.
-Ensure that all channels of communication are respected and information is disseminated to the correct receivers.
-Remain updated on all hotel happenings, including guests in-house, arrivals and departures, as well as daily events.
-Understand and apply the hotels Policies & Procedures, including during emergency situations.

Interested candidates send below details.
• Updated CV with job Description
• Notice period required
• Reason of leaving your job.
• Full Length Picture.
• Contact details (Email & phone number)
• Last Salary
• Expected Salary

...Job Description (Not Limited to):
• Ensures guests are greeted upon arrival, check-in and escorted to room.
• Maintains an up to date knowledge of the hotel and services. Supplies information and responds to guest queries.
• Ensures effective handover is done, gaining information from Assistant Front Office Manager and Shift Leader.
• Makes control tours of the hotel ensuring that cleanliness and security is at maximum.
• Handles all guest complaints or problems.
• Responsible for taking immediate action in case an incident (accident, theft, fire, etc.) occurs.
• Records all important issues and situations on the Duty Manager Report for General Manager and Front Office Manager.
• Controls all department keys/room master keys.
• Ensures that an effective handover is made to the Night Manager in conjunction with the evening Shift Leader.
• Relieves management positions in the Front office in their absence – Night Manager & Assistant Front Office Manager.
• Maintains an awareness of sales opportunities maximizing revenue.
• Establishes, promotes and maintains good public relations while meeting or exceeding guest expectations.
• Personally checks all VIP arrival rooms and meets guest on arrival.
• Ensures that airport/crew transportation flow is maintained effectively.
• Cooperates in the performance of nay reasonable task requested by company manager, executive and guests.

Interested candidates send below details.
• Updated CV with job Description
• Notice period required
• Reason of leaving your job.
• Full Length Picture.
• Contact details (Email & phone number)
• Last Salary
• Expected Salary

GCC Nationals Only

• To prepare schedules for all personnel according to the forecast and within the limits of the staffing guide, to ensure adequate manpower at all times and under the guidance of the Food and Beverage Manager.
• To conduct regular training sessions with the assigned team in line with the departmental SOP’s i.e. guest care, service standards, up-selling approach, product knowledge, etc.
• To conduct on the job training of future Assistants Outlet Manager’s if the situation calls for.
• To prepare and issue duty schedules for the assigned team.
• To ensure the proper appearance (condition of uniforms) and grooming of assigned staff members.
• To evaluate the performance of the assigned team and initiate internal promotions.
• To shortlist new potential staff members for development.
• Responsible for the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours.
• To handle the welcome and seating of arriving guests with the assistance of the hostess.
• To ensure that under no circumstances the entrance door is left unattended.
• To maintain a professional / friendly relationship with the outlet patrons.
• To establish and update the outlet’s database of regular guests.
• To tour the outlet and all related areas frequently ensuring the highest possible cleanliness and maintenance standards.
• To resolve guest complaints immediately.
• To ensure that all mise en place is done according to the whole day’s service requirements.
• To be actively involved in the outlets promotional activities.
• To establish a close working relationship with the kitchen and liaises with the chef about menu changes, menu presentations and live cooking activities in the outlet.
• To control / counter signs all store requisitions (operating material, food products and beverages) and ensures their accurate delivery.
• Maintains staff attendance sheets and other payroll related documents, to be signed by the Department Head and submit them for signatures at the end of the month.
• To attend all regular Food & Beverage departmental meetings and conduct’s daily briefings to maintain an open communication within the assigned team.
• Responsible to meet and maximize the budgeted monthly revenue of the respective outlet, by exercising constant control of the operational expenses.
• To take part in the month end inventory with the cost controller to ensure that closing stocks are recorded as accurate as possible.
• To carry out other related assignments or tasks entrusted by the Food & Beverage management from time to time.

Interested candidates send below details.
• Updated CV with job Description
• Notice period required
• Reason of leaving your job.
• Full Length Picture.
• Contact details (Email & phone number)
• Last Salary
• Expected Salary

.• Reports Directly to the Pastry Consultant.
• Ensure that all pastry products are dispatched to restaurants for service in accordance with established standards of presentation.
• Ensure that all pastry products are visually attractive and eye appealing
• Check daily function sheets and daily menus to ensure production level of bakery products as consistent with needs of hotel.
• Prepare requisitions for storeroom items.
• Ensure that all Kitchen/Restaurant outlets are supplied with their requirements of bakery products.
• Responsible for set up banquet buffet sweet and all buffet including breakfast, Coffee Shop and Pastry Shops
• Checks the quality and quantity of Danish pastry, Croissants and Bread for buffet and for other orders.
• Checks the Function Sheet daily and prepares them accordingly on an appropriate production level
• Dispenses pastry and bakery items only against valid pastry requisitions, transfer or captain order.
• Designs and prepares show pieces and other decorations in sugar, chocolate, etc. VIP Guest Amenities.
• Checks and controls pastry items before they are received by the store, making sure that they are within quality and quantity of standards set for expiry.
• Controls and approves time schedules and weekly time sheet of his section
• Maintains standard portion Control. Ensures that the Hotel’s cost control policies and procedures are followed by minimizing left-over or spoilage and improve utilization of cake and bread left over.
• Ensures the proper handling, cleanliness and maintenance of working area.
• To plan, develop and implement formal training plans for pastry department personnel.
• To operate an efficient and accurate administration process in order to meet statutory, legal and internal requirement.
• To attend daily Ex-Chef briefing and conduct daily briefings to ensure that his department receive information.
• Control payroll and business expenses of the pastry department
• Ensures employees grievances, disciplinary procedures are mentioned.
• To ensure that regular on job training is conducted within the department.
• Ensure whenever served food for more than 19 pax food sample to be kept.
• To ensure that training all kitchen personnel and monitoring their compliance is adhering to all food safety standards.
• To maintain highest standards of food hygiene and safety standards
• To maintain and update standard recipe file for foods on sales history, sales mix, actual cost, production time, potential cost.
• Monitor and Control moment of truth points and followed.

Interested candidates send below details.
• Updated CV with job Description
• Notice period required
• Reason of leaving your job.
• Full Length Picture.
• Contact details (Email & phone number)
• Last Salary
• Expected Salary

.• Assist Director of Sales & Marketing in preparation of the departmental budget.
• Submit the weekly report to Director of Sales & Marketing.
• Develop sales goals and strategies and ensure alignment with the hotel's strategy.
• Execute the sales strategy and ensure individual booking goals are met for both self and staff.
• Coach leaders of revenue generating departments in developing effective revenue strategies and setting aggressive goals that will drive the property's financial performance.
• Ensure the development of a strategic account plan for the demand generators in the market.
• Ensure focus is on proactive selling as well as reactive selling.
• Determine and develop marketing communication activities.
• Provide customer intelligence in evaluating the market and economic trends that may lead to changes in sales strategy to meet or exceed customer expectations.
• Develop strong partnerships with local organizations to further increase hotel/product awareness.
• Review competitive reports and uses other resources to maintain an awareness of the hotel's market position.
• Research competitor's sales team strategies to identify ways to grow occupancy and RevPAR and increase market share.
• Attend sales strategy meetings to provide input on weekly and overall sales strategy.
• Suggest innovative marketing ideas and proactively develop deployment strategies to continue to grow market share.
• Serve as the sales contact for customers; serve as the customer advocate.
• Serve as hotel authority on sales processes and sales contracts.
• Develop strong community and public relations by ensuring property participation in local, regional and national tradeshows and client events.
• Participate in sales calls with members of the Sales and Marketing team to acquire new business and/or close on business.
• Identify public relations opportunities and coordinate activities to augment the overall marketing communication strategy.
• Execute and support the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).
• Execute exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event.
• Gain understanding of the hotel's primary target customer and service expectations; serve the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event.
• Perform other duties, as assigned, to meet business needs.
• Ensure that the property implements a seamless turnover from sales to operations and back to sales while consistently delivering high level of service.
• Ensure successful performance by increasing revenues, controlling expenses and providing a return on investment for the owner.