A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.
At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That's why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.
Every day we strive to make our guests Feel Welcome and our people Feel Valued.
Contract Job Level
National under local employment status (or Foreigner already entitled to be recruited for this role) Job/National under local employment status (or Foreigner already entitled to be recruited for this role)
Fixed-term contract: No
Status Full Time
Anticipated Start Date 09-07-2019
Skills Level of Education Bachelor / Licence Areas of study Food and beverage Professional experiences 3 to 5 years Languages essential English
Essential and optional requirements Skills & Knowledge: - Possesses the ability to make clear, concise decisions.
- Adequate proficiency in administrative paperwork, food knowledge and reviewing of employee schedules
- Proactively seeks out potential problems before they arise.
- Minimum 5 years of senior level restaurant management experience in a high volume setting
- Able to work independently
- Good Knowledge in Microsoft Word & Excel
Key tasks Duties & Responsibilities: - Proactively initiates creative and innovative menu development with the restaurant chefs to feature seasonal ingredients and latest culinary trends.
- Initiates, trains and supervises on all systems and procedures necessary to ensure ongoing sanitation, line checks, hiring practices and financial tools are being implemented and consistently followed
- Ensures that appropriate, budgeted staffing levels of the restaurants are achieved and maintained using strategic planning
- Monitor trends in areas such as sales, costs, cover counts, etc. and proactively reporting to Operations team
- Development of cost savings programs with strong follow through on all existing systems
- Check and ensure strict adherence to restaurant food standard of the culinary team , e.g. Freshness, portion size and proper handling
- Regular check on the restaurant to determine areas for attention or repair, and real time communication to resolve these issues.
- Facilitates meetings and one-on-ones with restaurant management to ensure clear communication and continued mentorship developing successful Executive Chefs from within the organization
