Управляющий в бутик-отель

Responsibility:

• 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.