Senior Sous

Introducing MiiroInspired by the Latin word meaning ‘I wonder’ or ‘I marvel’, we encourage our guests to pause, to look around and to savour every moment. Our name and double vowel reminds us of a mirror, speaking to the idea of self-reflection and echoing the spirit of our locations.

At Miiro, we believe there’s a better way to travel. A way that is more thoughtful and personal. And since our hotels are in Europe’s most interesting neighbourhoods, we also encourage guests to discover new places — on their own terms and in an authentic way. Ultimately, we want to make sure guests go home inspired and reinvigorated because they’ve had a brilliantly considered stay.

Creating ‘Brilliantly Considered Stays’ is the essence of our brand. Stays that bring our guests closer to the local culture and their stories.

Opening in Paris and Barcelona in Summer 2024, plus London and two properties in Vienna in 2025.

**Volta Restaurant**

At the heart of our Barcelona hotel is Volta, a lively open-kitchen restaurant designed to bring together guests and locals alike. Its name relates to the architectural form of a curve, in tribute to the famous Porxos de Fontseré arches towering overhead.

Additionally, the Catalonian word ‘voltar’ means to go or walk around - a concept that also inspires our cuisine. An epicurean adventure along the Mediterranean coastline, the menu is a creative celebration of vivid and diverse flavours. Made to share, simple yet delicious dishes are cooked over the flames using locally sourced ingredients.

**What we want you to do**

**People**
- Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers
- Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues - recognise good performance
- Drive a great working environment for teams to thrive - connect departments to create sense of one team
- Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests

**Guest Experience**
- Encourage guest feedback to improve guest satisfaction
- Answer guest questions about dishes and kitchen services
- Help the Food and Beverage Director with event planning

**Responsible Business**
- You will make sure our dishes are always at their best - we have standards - but it’s down to you to make that room special and memorable for guests
- Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen
- Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste
- Ensure that all kitchen equipment and environment are hygienic and working properly
- Always follow governmental regulations and company policies and procedures
- Ad-hoc duties - unexpected moments when we have to pull together to get a task done

**Financial**
- Complete forecasts, plans, and departmental production reports for management
- Help prepare the hotel’s annual budget and the setting of departmental goals
- Maintain costing and documentation of all dishes prepared and sold from the kitchen

**Key Skills and Competencies**

**Performance Indicators**
- Recent experience in a similar role at least 3 years
- Ability to manage a team
- Desire and ability to develop others
- Strong communication skills
- Ability to lead and develop people
- Able to work under pressure
- Proven track record in previous role to deliver results, budgets, profit etc
- Excellent in Computer Technology (Outlook etc)
- Understanding of the Hotel Industry standards, policies and procedures