Hotel Name or entity: Sofitel
- Country:
- Bahraïn
262 rooms, 9 restaurants and bars, Thalassa Sea and Spa, private beach, ballroom and meeting rooms.
Contract
| Job Level | Manager |
| Status: | Full Time+ |
Key tasks • To ensure that each kitchen runs at an acceptable food cost. • To ensure that employee productivity is maximized and payroll costs minimized. • To work with the Executive Sous Chef in setting each outlet menu and recipes for each meal period in order to ensure accuracy. • To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards. • To
prepare and update the relevant section of the Departmental Operations Manuals. • To monitor food standards in collaboration with the Executive Sous Chef according to their respective outlet. To work with Chefs de Partie to take corrective action where appropriate. • To co-ordinate with the Stewarding in regards to the requirements for the Kitchens. • Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines. • Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards. • Must apply the Sofitel Food & Beverage rituals. • To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market. • To assist in the development of product specifications for all menus. • To encourage chefs de Partie to be innovative and creative. • To ensure that product consistency in quality, appearance and taste. • To assist Outlet Managers in maintaining a high quality operation in service and cleanliness. • To assist the Purchasing Manager in the cost-effective selection of raw products. • To liaise closely with the Purchase Manager in the event of price fluctuation of fresh products. • To continuously test, along with the Chefs de partie, new products on the market. • To conduct meetings with the Executive Chef / Sous Chef and Director of Food and Beverage and the Outlet Management teams. • To share with the Executive Chef / Sous Chef the responsibility to maximize revenue and profits. • To ensure the accurate maintenance of food recipe data. • Liaises with Engineering to ensure prompt and efficient repair and maintenance. • To identify market needs and trends in terms of food for both hotel guests and the local market. • To monitor and analyze the menus and product of competitors. • To ensure that Chefs de Partie are fully aware of market trends and that product meet their requirements. • To plan and implement in conjunction with the Executive Sous Chef and each Outlet Manager, Food promotion. • To assist in performance appraisals when necessary. • To identify training needs and plan training programs for the employees. • To conduct training for employees in accordance to the Annual Training Plan in order that employees have the necessary skills to perform their duties. • To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions. • To develop departmental trainers and assign training responsibilities. • To select employees for each kitchen based on the skills and technical Knowledge. • To train and develop each Chef de Partie so that they are able to operate independently and creatively within their own profit centers. • To plan and implement effective training programs for the kitchen and consistently maintain discipline following hotel guidelines and local legislation. • To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual. • Comply with the hotel policies and procedures as well as federal legislation. • To establish a rapport with guests maintaining good customer relationship. • To co-ordinate constantly with the purchasing department. • To maintain a good rapport and working relationship with employees in outlet of all other departments. • To conduct monthly employee meetings and provide summary to Executive Chef and Director of Food and Beverage. • To attend all meetings and trainings as required by the Management. • To prepare and participate in the Monthly Objective Review. • To undertake reasonable tasks as assigned by the Food and Beverage Department. • To respond to the changes in the restaurant function as dictated by the hotel. • To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations. • To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.
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