Отличная возможность встретить лето на Мальдивах: в один из островных бутик-отелей приглашается Управляющий.
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.
Key performance indicators:
Percentages:
Percentage of key tasks fully completed
Percentage of requests completed in accordance with the policies
Negligence:
Number of loss/fine charges due to negligence of duty
Time:
Accurate & timely production of reports and information where required
Time taken to satisfactorily address internal customer queries
Numbers:
Number of Internal Customer satisfaction levels or complaints
Number of staff satisfaction levels or complaints
Number of positive unsolicited comments
Number of major process improvements implemented
Number of best practice ideas shared
Other Key Indicators:
Exposure to the employment regulations and HR policies
Effective management of project related work as designated
Salary and Benefits package:
Base salary from1500-3000 USD (negotiable based on qualification and experience Allowance for food: MVR 3000
Fully furnished one room apartment with all included
Medical insurance covered by company
Onboarding ticket provided by the company
Paid annual leave of 30days after completion of 12 months.
