ABOUT LEGACY HOTELS & RESORTS
Legacy Hotels Management Ltd is a dedicated hotel and leisure management company that was formed in September 2005. The business, operated by its founding directors and majority shareholders, has established itself as one of the UKs leading white label management companies. Legacy Hotels and Resorts manage 25 international and national branded properties, including the Courtyard by Marriott in London Heathrow, on behalf of the property owners.
KevinSkeet serves as the group's Operations Director and is the main contact for the hotel team.
ABOUT MARRIOTT INTERNATIONAL
As the #1 leader in hospitality worldwide, Marriott International has 8,100+ hotel properties and 31 top hotel brands. Located in 138 countries and territories, and still growing. Courtyard is one of Marriott's select service brands, operating worldwide.
MARRIOTT BRAND VALUES Put people first
Pursue excellence
Embrace change
Act with integrity
Serve our world
JOB ROLE PURPOSE
The executive head chef is responsible for overseeing all catering at the hotel, including its three restaurants and conference and banqueting events. Their duties include planning and directing food preparation, ensuring food quality, and complying with all food safety and health and safety regulations. Additionally, they are responsible for effectively managing labour costs and gross profits, as well as leading and motivating a team of approximately 20 employees.
CORE RESPONSIBILTIES Ensure all COSHH and HACCP guidelines are monitored and maintained.
Draft and create menus for all special events and functions.
Pre plan and manage of all kitchen labour costs, keeping with the set payroll budgets.
Under the direction of the General manager, maintain continuous monitoring of all aspects pertaining to the control of the hotels food cost.
Assist in external auditors stock takes at month end.
Monitor standards of food production to ensure quality.
Control of food purchasing costs and maintain an excellent filing system for all kitchen invoices/ credit notes.
Training and development of kitchen team members.
Periodically review the profitability and popularity of dishes on the menu and make changes where applicable, with the agreement of the General manager.
Oversee all aspects of kitchen cleanliness ensuring all kitchen areas are maintained and in a hygienic condition.
Utilise brand metrics such as GSS to ensure food quality measures are maintained.
Executive Head Chef Reports to: Operations Manager Role seniority: Senior management team No of Direct Reports : Approx 20 Liaison with: Food & Beverage
Sales
Conference & Banqueting
Job Description: Periodically review and negotiate costs with suppliers to ensure maximum profitability throughout the kitchen.
Ensure all new team member inductions are carried in line with company SOP, and that all
staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department.
GENERAL ROLE ACCOUNTABILITIES Adhere to the law with regard to the following company regulations: Licensing Laws
Health & Safety Regulations
Food handling & hygiene laws
Fire regulations and procedures
First Aid Procedures
Adhere to Company Policies & Procedures and Service Standards including : Take part in any training and development activities as required
Ensure new associates receive departmental induction within their first week & subsequent probationary reviews.
Ensure all new staff have completed trainings with in 90 days on MGS and Maple
Adhere to Company uniform standards and ensure associates fully comply
Take on any other reasonable duties, or carry out requests necessary to ensure we deliver the highest standard of service in the hotel
Ensure total confidentiality is observed in the execution of your duties
Report maintenance faults to the maintenance department, and follow the remedy through
Ensure that all standards relating to security are maintained with emphasis on liquor stock, hotel equipment, department keys, and till floats.
Continuously analyse standards and demonstrate a pro-active approach to delivering company and operational standards
Attend and contribute to all daily / weekly team meetings.
Proactively pursue all practices in line with marriott green key standards and energy saving.
ADDITIONAL RESPONSIBILTIES
All management positions in the hotel are required to take on the responsibility of being a duty manager on a rotating basis. The main purpose of the duty manager is to ensure that the hotel runs smoothly and efficiently, providing all guests with a positive experience. The duty manager carries out various tasks, including managing staff, monitoring guests' satisfaction, conducting walk rounds of the premises, and responding to any emergency situations or crises that may arise.
KNOWLEDGE/ EXPERIENCE/ SKILLS
Essential Multisite hotel restaurant experience
Pre Opening restaurant experience
Inspirational leadership skills
Allergen knowledge
HACCP laws and regulations
High organisation
Prompt problem solving & resolution
Attention to detail
Adaptability
Communication and proficiency in the English language for both reading & writing
Experience with company financial IE payroll, gross profits, operating costs.
Desirable Prior experience in branded hotel
Passion to learn and develop and grow within the company
COMPENSATION & BENEFITS 28 -31 days annual leave
Company pension contribution of 3%
Discounted accommodation & food and beverage worldwide with Marriott explore programme
Complimentary meal whilst on duty
Access to the learning and development with Marriotts Become Programme
Regular associate events & a recognition programme
Access to the company's employee assistance programme
Complimentary onsite car parking
Use of onsite gym
Discounted accommodation and food and beverage in legacy managed properties.
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