Culinary Operations Manager

hace 4 semanas

Cádiz, Cádiz, España Accor Hotels A tiempo completo
Job Summary

We are seeking a highly skilled and experienced Culinary Operations Manager to join our team at Rixos Marina Abu Dhabi. As a key member of our Food and Beverage department, you will be responsible for overseeing the daily operations of our kitchen, ensuring the highest standards of quality, safety, and efficiency.

Main Responsibilities
  • Provide functional assistance and direction to the kitchen operation as assigned.
  • Interact with individuals outside the restaurant, including clients, suppliers, government officials, competitors, and other members of the local community.
  • Coordinate functions and activities with other Food and Beverage department heads.
  • Assist the Executive Chef and management in supervising the functioning of all kitchen employees, facilities, and costs to ensure Food and Beverage departmental profit is achieved.
  • Ensure optimum performance in all areas as assigned.
  • Assist the Executive Chef and management in controlling and analyzing, on an ongoing basis, quality levels of production and presentation, including employee meals, guest satisfaction, merchandising, and marketing.
  • Establish and maintain effective employee relations.
  • Conduct, under the guidance of the Executive Chef and management, such functions as hiring specific levels of employees, employee orientation, coaching, and suspension if necessary to ensure appropriate staffing and productivity.
  • Assist the Executive Chef and management in conducting formal and on-the-job training sessions for kitchen employees.
  • Assist the Executive Chef and management in the preparation of menus and participate in pricing policy by taking into consideration local requirements, market needs, competition, trends, recipes, potential costs, availability of Food and Beverage products, merchandising, and promotion.
  • Inform on a daily basis the Executive Chef and management of all relevant information in operational and personal matters, including information that does not require the Executive Chef's action.
  • Supervise the service of all food items in the Outlets.
  • Supervise the level of staffing and rosters so that overtime is kept to a minimum.
  • Ensure that correct workplace health and safety regulations are maintained.
  • Ensure that correct ordering and receiving procedures are followed.
  • Keep Executive Chef informed of all incidents that may occur.
  • Checks all food preparation to determine the type and quality of items to be prepared.
  • Ensure that all staff handles and uses kitchen utensils and equipment properly.
  • Assist the Executive Chef in composing new recipes and menu ideas.
  • Controls cooking procedures, portioning, garnishing, and presentation of all dishes.
  • Involved in other tasks and cooperates in special projects when required.
  • Has a good knowledge of all Hotel facilities and is able to answer guest questions in a quick, polite, and helpful manner.
  • Handles any guest complaints or problems promptly and ensures that all resolved/unresolved incidents are reported to the Executive Chef.
  • Demonstrates a working knowledge of fire prevention and follows the restaurant evacuation plan on hearing the alarm.
  • Is security conscious with respect to guest, staff, and Rixos Hotel property/welfare and reports suspicious circumstances to Management.
  • Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
  • Liaises with Materials to ensure prompt and efficient purchasing, issuing of supplies, stock control, and inventory control.
  • Supervises Stewarding to ensure an adequate supply of equipment and establishes standards of hygiene and cleanliness for all Kitchen areas.
  • Liaises with Outlet Managers to ensure a consistently good standard of food quality, efficient profitability, and creative presentation.
  • Liaises with Engineering to ensure prompt and efficient repair and maintenance.
  • Meets and interacts with representatives of the local community and potential guests as required.
  • Makes recommendations to Management for modernization of equipment, production methods, presentation, and improved guest satisfaction.
  • Communicates regularly with Executive Chef and Sous Chefs to keep them informed of policies and procedures, special further improvement plans, and guest comments.
  • Ensures that all health, safety, and emergency procedures and fire prevention employees strictly enforce regulations.
  • Maximizes employee productivity to minimize payroll costs.
  • Assists in building an efficient team of employees by taking an active interest in their welfare, safety, training, and development.
  • Ensures that all employees have a complete understanding of and adhere to the Rixos Hotel policies and procedures.
  • Plans and organizes all training activities within the department.
  • Conducts Employee Performance Appraisals to review employees' general performance, discuss existing performance, and areas for improvement.
  • Ensures that both he and his employees participate in any scheduled training or development programs that may improve personal or departmental standards.
  • Ensures that his employees provide a friendly, courteous, and efficient service at all times.
Requirements
  • At least 7-10 years post-apprenticeship experience in a similar industry or 4-5 star establishment.
  • Able to assist the Executive Chef in all areas of rostering, management, ordering, and receiving and cost control.
Additional Information
  • Competitive Salary and Compensation: Rixos Marina Abu Dhabi may offer a competitive salary that reflects the industry standards for similar positions.
  • Training and Development Opportunities: Access to training programs and development opportunities to enhance skills and advance within the company.
  • Career Advancement: Opportunities for career growth and advancement within the Rixos Hotels group.
  • Health and Wellness Benefits: Comprehensive health insurance coverage.
  • Employee Recognition Programs: Recognition programs to acknowledge and reward outstanding performance and dedication.
  • Work-Life Balance: Policies and practices that promote a healthy work-life balance, including flexible scheduling where possible.
  • Uniforms and Dress Code: Provision of uniforms or dress code guidelines for a professional and cohesive appearance.
  • Social Events and Activities: Participation in social events, team-building activities, and employee gatherings to foster a positive work culture.
  • Transportation Services: Transportation services.
  • Employee Wellness Programs: Wellness programs, such as fitness classes or gym access, to promote a healthy lifestyle.

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