Available Jobs - Hospitality(5)
Interview top tips
Available Jobs Hospitality
On behalf of our Tourism Inspired Client who is tucked into the heart of Botswana in an exclusive Bush Camp Safari Operation, we are looking for a Executive Chef and General Manager to join their team. A couple would be preferred for this position and regrettably it would not be possible to relocate with children.
General Manager responsibilities include but not limited to:
Overseeing daily business operations.
Developing and implementing growth strategies.
Training low-level managers and staff.
Creating and managing budgets.
Evaluating performance and productivity.
Analyzing accounting and financial data.
Researching and identifying growth opportunities.
Generating reports and giving presentations.
Executive Chef Responsibilities include but not limited to:
Ensuring promptness, freshness and quality of dishes.
Coordinating cooks' tasks.
Implementing hygiene policies and examining equipment for cleanliness.
Designing new recipes, planning menus and selecting plate presentation.
Reviewing staffing levels to meet service, operational and financial objectives.
Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.
Obtaining feedback on food and service quality, and handling customer problems and complaints.
Strong leadership qualities.
Excellent communication skills.
Strong work ethic.
Good interpersonal skills.
Meticulous attention to detail.
Ability to meet deadlines.
Available to work on call, shifts, after hours, over weekends and on public holidays.
Advanced knowledge of food profession principles and practices
Proficient knowledge of human resources management.
Excellent knowledge of BOH systems, ordering and inventory
The successful Candidate will be able to work under pressure and on his/her own with no assistance.
Responsible for maintaining his/her own stock levels provisioning for 4 outlets and creating inventories
Minimum of 2 years’ experience in the same position for an upmarket Kitchen
Must have a passion for the food industry, creative and an excellent eye for detail.
Designing menu’s and implementing new ideas
Overall responsibility for daily operations in the kitchen
Liaising with purchasing companies for food orders
Maintaining or raising the profit margins on food
An understanding of produce and ingredients
The ability to write menus that are both creative and profitable
Attention to detail
Excellent customer service
Dynamic and enthusiastic
Oversee the operations functions of the hotel
Hold regular briefings and meetings with all head of departments
Ensure full compliance to Hotel operating controls, SOP’s, policies, procedures and service standards
Handling complaints, and oversee the service recovery procedures
Responsible for the preparation, presentation and subsequent achievement of the hotel's annual Operating Budget, Marketing & Sales Plan and Capital Budget
Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded
Ensure all decisions are made in the best interest of the hotels and management
Deliver hotel budget goals and set other short and long term strategic goals for the property
Developing improvement actions, carry out costs savings
Ensure that monthly financial outlooks for Rooms,Food & Beverage, Admin & General, on target and accurate
Maximizing room yield and hotels / resort revenue through innovative sales practices and yield management programs
Act as a final decision maker in hiring a key staffs
Coordination with HOD's for the execution of all activities and functions
Overseeing and managing all departments and working closely with department heads on a daily basis
Be accountable for responsibilities of department heads and take ownership of all guest complaints
Provide effective leadership to hotel team members
Respond to audits to ensure continual improvement is achieved
Corporate client handling and take part in new client acquisition along with the sales team whenever required
Liaising with the Labour Department and staff issues
Ensuring compliance with licensing laws, health and safety and other statutory regulations
Excellent leadership Skills
Excellent numerical, verbal and written communication skills
Good interpersonal skills and customer service are vital
Oversees day-to-day operations, controls the budget and coaching personnel
Assists to plan, develop and oversee projects
Steps in and takes over responsibilities of the General Manager’s in his/her absence
Lead and motivate the different teams to achieve their goals and objectives
Carries out a hands-on, operational role within the hotel, leading by example: punctuality, attendance, attitude and application of work
Exceptional customer service skills
Strong people management abilities
They are looking for someone who is committed & dedicated. You will need to be a natural leader who’s very comfortable managing staff and dealing with customers. They are looking for someone who is presentable, have an eye for detail, and a passion for food and wine.
You need to live within the Southern Peninsula and have your own reliable transport.
Assist in all areas where needed.
Checking that all duties have been completed by floor staff.
Deal with customers, compliments and complaints, follow up etc.
Implement and follow the rules of the company.
Maintain and sustain top service levels.
Maintain dress code standards.
Manage staff complement.
Opening and closing duties.
Present a positive image of the company.
Able to follow rules and conduct set forth by the restaurant.
Good knowledge on duties and procedures in a restaurant environment.
Be able and willing to work in a team.
Be able to work under pressure.
Be customer service oriented.
Be reliable and responsible.
Pay attention to detail