This position is responsible for all catering operations, including all kitchen, restaurant, beverage and room service operations. Monitor guest and employee satisfaction, maintain standards and meet or exceed financial goals. Demonstrate knowledge and mastery of all applicable catering laws and regulations. Development and implementation of a business plan for catering.
Jobseeker profile
Education and experience requirements
High school diploma or high school equivalent (GED); 4 years' work experience in catering, kitchen or related professional fields.
Or
Two-year degree in catering services management, hotel and restaurant management, hotel management, business administration or a related specialisation at an accredited university; 2 years' work experience in catering, kitchen or a related specialist area.
Core work activities
Establish and maintain budgets
Develop and manage all financial, employee engagement and guest satisfaction plans and actions for the catering sector.
Cost management positive indicators to keep kitchens and restaurants running.
Use the budget to understand financial goals.
Leads the catering team
Managing the catering sector (excluding catering sales).
Supervise and manage employees. Manage all day-to-day operations. Fully understand the position of the employee in order to perform their duties when the employee is absent from work.
Use interpersonal and communication skills to guide, influence and encourage others; advocate for sound financial/business decisions; demonstrate honesty/integrity; lead by example.
Supervise all kitchen, restaurant, beverage and room service operations.
Create and foster a hotel environment that emphasizes motivation, empowerment, teamwork, continuous improvement, and a passion for service.
Excellent customer service for all employees.
Respond quickly and proactively to staff concerns.
Offers a learning climate focused on continuous improvement.
Active coaching and counselling for team members.
Encourage and build mutual trust, respect and cooperation among team members.
Ensure and maintain employee productivity levels.
Setting specific objectives and programmes so that work is prioritized, organised and completed.
Provide leadership, vision and direction to bring sectoral objectives together and give priority consideration in an efficient and effective manner.
Set clear expectations for employees and team leaders and ensure appropriate rewards are offered when expectations are exceeded.
Ensuring excellent customer service
Excellent customer service.
Respond quickly and proactively to guest concerns.
Understand the brand's service culture.
Ensure all employees, team leaders and managers understand the brand's service culture.
Set service expectations for all guests, from the inside and outside.
Be responsible for the guest's complaint/problem until it has been resolved, or has been resolved by the appropriate manager or employee.
Ensure all ballrooms meet standards and exceed guests' expectations.
Offer service that goes beyond expectations, achieves customer satisfaction and keeps guests.
Improve the quality of service by communicating and assisting individuals to understand guest needs and providing guidance, feedback and personal coaching when needed.
Setting an example, demonstrating appropriate behaviour.
Manage day-to-day operations, ensure quality and standards, and meet customer expectations every day.
Manage and carry out Human resources activities
Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
Timely performance appraisal.
Advancing fair treatment commitments and open door policies.
Identify the developmental needs of others and guide, tutor or otherwise help others to improve their knowledge or skills.
Identify the educational needs of others, develop formal education or training programs or courses, and teach or mentor others.
Develop action plans based on employee engagement and guest satisfaction results to respond to areas of need and expand strengths.
Other RESPONSIBILITIES
Compliance with all company accounting procedures.
Providing information to supervisors, colleagues and subordinates by telephone, in writing, by e-mail or in person.
Analyze information and evaluate results to select the best solution and solve the problem.
Ensuring effective departmental communication and information systems through logs, departmental meetings and hotel meetings.