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Управляющий в бутик-отель

19-5-2021 | Мальдивы


  • Responsible for managing the daily activities in the boutique hotel (kitchen inclusive)
  • Ensures that the boutique hotel facility is in tip top shape and conducive enough to welcome customers
  • Ensures that the kitchen facility is in tip top shape and conducive enough to prepare meals for different classes of people
  • Interfaces with third–party providers(vendors)
  • Reports to the Managing Director,General Manager& Financial Controller of SIMDI Group
  • Attends to Customers complains and inquiries
  • Prepares budget and reports for the organization
  • Handles any other duty as assigned by the ExecutiveTeam
  • Be able to market the services offered by the boutique and be knowledgeable on the services and products offered by the boutique.
  • Have excellent customer service and communication skills
  • Assist customers with planning and booking reservations via online booking systems
  • Be detail-orientated and enjoy assisting others
  • Responsible for planning and overseeing building work/renovation
  • Responsible for allocating and managing space within buildings
  • Responsible for managing building maintenance activities
  • Responsible for coordinating cleaning, catering and parking services
  • Responsible for organizing security and general administrative services
  • Ensures that facilities meet government regulations and environmental, health and security standards
  • Advises on energy efficiency and cost-effectiveness
  • Supervises multi-disciplinary teams of staff including maintenance, grounds and custodial workers
  • This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.
  • Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
  • Coordinate all training activities for kitchen, bakery, and other production and service employees.
  • Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, productspecifications, ease of preparation and established procedures and budgetary constraints; participate in othermenu planning activities to include the determination of purchasing specifications, product and recipe testingandmenudevelopment.
  • Assist operation managers as requested in areas such as plate presentation, special function menu planningandthedesignofnewserviceareas.
  • Prepare operational reports and analyses setting forth progress and adverse trends and make appropriaterecommendations.
  • Perform other related duties incidental to the work described herein.

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