Company Description
Raffles Udaipur, your private oasis. A destination for the curious, well-travelled connoisseur on a constant quest for peace, calm, and discovery. Located on a 21-acre private island amid lush greenery, it is perfect for a rejuvenating stay. Enjoy seasonally inspired dining experiences and unmatched hotel services and amenities.
Job Description
Primary Responsibilities
Business Performance
* Set periodic budgets & forecasts
* Analyze monthly P&L and month-end reports, identify deviations from business plan goals
* Participate in management meetings to review progress towards business plan goals and develop the annual departmental business plan
Operation
* Develop and update the departmental SOP manual, detailing standards of performance, policies, procedures, and service standards in accordance with hotel policies, standards, and municipality requirements
* Collaborate with the senior culinary team to develop new menus and product offerings, supported by detailed analysis and accurate costing
* Supervise the senior culinary team to ensure high-quality kitchen operations while maintaining acceptable food costs
* Oversee planning and implementation of effective food promotions
* Work closely with the executive steward to ensure cleanliness and orderliness of kitchen areas, conducting weekly walkthroughs
* Ensure high standards of food safety and hygiene (HACCP) are adhered to
* Monitor food standards across outlets and banquets
* Ensure departmental reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and timely
* Identify market needs and trends for food menus catering to hotel guests and the local market
* Analyze menus and products of competitors and other hotels' banquets
* Foster effective working relations with other departments and engage with local community and guests as needed
Team Management
* Motivate, supervise, and discipline team members to meet guest and organizational needs
* Interview, select, and recruit senior culinary team members
* Identify and develop team members with potential
* Conduct performance reviews
* Maintain records of staff training programs, focusing on development needs and skill enhancement
* Prepare weekly staff schedules considering business volume and service standards
* Manage payroll and gratuity reports
* Conduct monthly departmental meetings for communication and feedback
Other Responsibilities
* Maintain comprehensive knowledge of all F&B services, contents, preparation methods, outlets, and hotel features
* Apply necessary food safety and hygiene precautions (HACCP)
* Be familiar with hotel fire, life safety, and emergency procedures
* Attend all briefings, meetings, and training sessions as assigned
* Maintain high personal appearance and hygiene standards
* Perform other duties as assigned by hotel management
Qualifications
* Diploma from a reputable hospitality management or culinary school preferred
* Additional certifications in F&B are advantageous
* Minimum 5 years of experience managing food production and culinary operations in a hotel, ideally in key city or resort destinations globally
* Proficiency in English (reading, writing, speaking)
* Knowledge of additional languages and understanding of local languages is a plus
* Proficient in MS Excel, Word, and PowerPoint
* High professionalism with strong HR management and business acumen skills
Additional Information
Benefits:
Opportunity to work with a leading global hospitality company
Rewarding experience collaborating with passionate professionals
Exclusive Heartist benefits
Talent development through Academy Accor learning programs
#J-18808-Ljbffr