Job Description

Members of the Kitchen Department are responsible for ensuring that all guest to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef.

Qualifications

• Bachelor’s Degree or any culinary degree
• Must have worked at least one year as a Chef de Partie –   Buchery in Hotels and Restaurant
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
•  Eye for detail to achieve operational excellence

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Job Description

Members of the Kitchen Department are responsible for ensuring that all guest to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef.

Qualifications

• Bachelor’s Degree or any culinary degree
• Must have worked at least one year as a Chef de Partie –   Pastry in Hotels and Restaurant
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
•  Eye for detail to achieve operational excellence

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Job Description

To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef in an accurate and punctual manner.

• To develop menus and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.
• To develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.
• To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• To maximize team members productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• Adhere to food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Take responsibility for asset management of all outlet property and facilities.

Qualifications

• 2 Years similar role in a busy culinary operation in a Hotel
• Able to manage and lead a diverse team
• Have a Strong set of Culinary Skills
• Basic understanding of the Financial Aspects of the Operation
• Knowledge of Food Safety & Hygiene
• Drive & Determination
• Adaptable & a Team Player

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Job Description

• Provide total account management to assigned corporate accounts to maintain and develop new business opportunities for the hotel, thereby increasing market share of existing accounts in order to achieve budgets.
• To complete implementation of and thereafter to maintain the companies Key Account Management Process.
• Formulate strategy for long stay business for apartments and maintain relationship with key Real estate agents.
• To achieve set Revenue Targets and goals for New and Existing Business as agreed and set out in the Sales Activity Plan.
• To undertake research, for example via telesales or street walks to identify new potential accounts. Identify and generate sales leads for business development from all available channels (research, competitor reader board, reoffer business, databases, direct mail, customer appointments, FAM trips).
• To identify new corporate clients from to maximise sales potential. Undertake mapping of local area to maximise local accounts sales potential.
• Maintain client records by utilising company sales systems. Provide weekly and monthly activity reports via these systems.
• To assist in driving all Sales activity to develop new and existing accounts at hotel level and on a national basis with the agreed expense budget.
• Closely monitor accounts’ revenue and business production. Analyse productivity figures for all selected accounts.
• Maintains a high level of exposure for the hotel in major segments through direct sales, telephone, fax and written communications.
• To capture a greater market share and increase revenues through local initiatives in conjunction with sales resources.
• Maximizes upselling opportunities whenever possible.
• To agree with the DOS on the annual personal business objectives and to set monthly objectives for accounts to be reviewed monthly (LNR and KNRs)
• To participate in team communication through weekly and monthly sales team meetings.
• To measure existing and potential business in revenue and gross operating profit in accordance with the market segmentation.
• Maintain product knowledge at all times including all relevant rate structures and promotional offers.
• Attend trade show fairs and represent the hotel at industry related events.
• Showcase both hotels and apartments to both existing and new clients by planning and implementing FAM trips and site inspections.
• To keep up to date with market trends, market conditions, competitor developments and customer performance and communicate this information to the DOS.
• To project a positive hotel image in sales presentations and community activities.
• To undertake all networking activity for existing and prospect accounts where requested.
• Activities of the Sales & Marketing (S&M) Department to ensure smooth running of the department, including month end report for the department.
• Establish and maintains files of major accounts. Provide accurate management reports to ensure information relating to customer requirements, interests and market activities is kept up to date.
• Prepares quotations, proposals, and Letters of Agreement.
• To establish and maintain current databases for the Corporate Market Segment – agents / corporate clients direct, both within the UAE and abroad.

Qualifications

• Previous experience in a similar role preferably in a 4*+ hotel
• UAE driving license.
• Excellent written and oral communication skills
• Team player
• Attention to detail.
• Self motivated
• Effective time management

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Job Description

Please note that this is not an exhaustive list of everything that needs to be done.  NH Collection team members always find new ways to look after the business, their guests, and their team members.   Within this, the key responsibilities for this position are:

• To prepare weekly accurate 3 months forecast for hotel rooms revenue by Market Segment/Day.
• To prepare monthly accurate 12 months forecast for hotel rooms revenue by Market Segment.
• To actively participate in the production of the hotel’s annual budget and to assist in the creation, update and evaluation of the hotel Sales and Marketing plan.
• To set and effectively communicate the hotel pricing strategy by market segment with reference to market intelligence, buying patterns and pre-determined seasonality.
• To prepare and chair a weekly Revenue Meeting. Collate and distribute meeting minutes of notes on forecast and strategy changes, including weekly action plan.
• To ensure compliance with brand, regional and owning company Processes and Procedures pertaining to Revenue Management.
• To continuously manipulate availability & rates while ensuring parity across all distribution channels.  This allows maximum flexibility to capture all market buying patterns while optimizing REVPAR.
• To introduce incremental revenue generators to maximize overall hotel revenue.
• To provide the sales team with performance analysis of top producing accounts, thus providing required analysis to support pricing and re-contracting.
• Set monthly targets of upselling revenue for front office and reservations department.
• Monitor competitor availability and pricing on a daily basis, using all available tools such as Industry Reports, Internet, Ring Around, Dummy Bookings etc, and subsequently analyze & report actual performance versus competitive set.
• Ensure available technology (PMS & RMS) is fully utilized and understood according to property specific business mix and requirements.
• Ensure optimal use, and measure performance on all distribution channels, to ensure that fair market share is achieved if not surpassed, e.g. iHotelier, GDS, NHCollection.com, Tour Operators, Small Luxury Hotels, Regional and Corporate Sales Offices.
• Assist the Sales & Marketing Team in devising marketing campaigns, to ensure that the Hotel reaches the right people, at the right time, in the right place.
• Maintaining high standards of data quality through system maintenance.
• Responsible to drive maximum revenues through preferred Anantara Booking channels by applying relevant pricing and inventory management.
• Ensure weekly/monthly reporting to the regional/corporate office is adhered to in a timely manner.
• Implement a database of historical data and supervise its continuous daily capture, and subsequently produce a calendar of events required for revenue and pricing decisions.
• Carry out analysis of Booking Patterns & Market Trends and ensure that these are recorded to facilitate future decisions.
• Liaise with Corporate Marketing to ensure all promotion / programs are fully understood and right for the business.
• Understand the dynamics of the Global, National, Regional & Local Political and Economic Market, local Competitors and all demand generators for the destination.
• Be responsible for all Recruitment & Selection into the Revenue/Reservation department.
• Ensure an effective Training & Development Calendar is in place & adhered to, that all Team members have a Personal Development Plan and clearly defined objectives, and that a Succession Plan exists within the department.

Qualifications

• Must be on the same role for atleast 4 years at comparable hotel
• A degree in hospitality management
• Familiar with hotel operations, available technology (PMS & RMS) and all distribution channels.
• Understand the dynamics of hotels and local markets, as well as local competitors and events.

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Job Description

The primary responsibility of a guest service agent is to provide expertise services in a courteous manner. You are responsible for taking reservations, greeting and registering guests, providing outstanding guest service during their stay, and settling the guest-s account upon completion of their stay. You will handle all guest enquires, requests and comments promptly and efficiently, ensuring their stay in the hotel is to their satisfaction.

Qualifications

• Italian Speaker is a must.
• A strong focus on customer service
• Prior experience in hotel front office operations is preferred.
• Excellent communication skills: fluency in English is required
• Be able to work shifts, weekends, and public holidays.
• Computer skills in MS Office; experience with current Property Management Systems (PMS) is preferred.

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Job Description

Your role means relaxation and indulgence to our guests. Aside from providing quality massage therapies and body treatments, your responsibility will include stock monitoring, promoting products to clients, and keeping all areas clean and organized. You will play a big role in creating amazing stories for our guests.

Qualifications

• Certificate in massage preferably Thai & oil massage.
• Previous spa experience
• Able to communicate in English
• Well groomed and high standard of personal hygiene
• Enthusiastic and willing to learn

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Job Description

Members of the Kitchen Department are responsible for ensuring that all guest to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Demi Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Demi Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Demi Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Chef De Partie.

Qualifications

• Bachelor’s Degree or any culinary degree
• Must have worked at least one year as a Demi Chef de Partie in Hotels and Restaurants
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operational excellence

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Job Description

• To collect and record the contents of all daily deposits.
• To maintain and control petty cash funds and record the disbursement.
• Preparing General Cashier daily reports.
• Prepare safe count sheet daily and submit to Financial Controller.
• Maintain adequate supply of small change for cashiers and service guest agents.
• Arrange the conversion of foreign currencies received from Front Office.
• Coordinate with Account Payable and Corporate Office regarding money transfer.
• To ensure all monies are banked on a timely basis.
• To collect and process all folio received from the front office on a timely basis.
• To prepare invoices for all the folio and send to the Credit Department or Mailing to travel agent and the company.
• Ensuring all necessary reports are printed after batch entry.
• Prepare and monitor the Account Receivable Aging Report weekly.
• Blacklist the debtors who are slow in making the payments and report to the Financial Controller.
• Daily credit card reconciliations and system posting.
• Daily bank reconciliation and system posting.
• Reconcile accounts receivable statement and follow up the variations.
• Work closely with Credit Department for collecting all cheque from the Debtor, and check the collection report.
• Performing related duties and special projects as assigned.
• Assist with income audit tasks on adhoc basis
• Assist with AP related tasks on an adhoc basis
• Performing related duties and special projects as assigned by the financial controller

Qualifications

• Must possess the appropriate professional qualification held by Finance professionals including good accounting knowledge.
• 2 to 3 years of experience in similar field.
• English Language Communication with reading, writing and speaking skills
• Good with computer applications particularly Microsoft office products, email with experience in general ledger and other hotel related computer operating systems.

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Job Description

Junior Sous Chef

To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.

What you will be doing:

• To report for duty punctually wearing the correct uniform and name badges at all times
• Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen
• Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus
• Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.
• Hold a daily and monthly meeting with his department kitchen colleagues and report to Executive Chef / Executive Sous Chef  (or designate when instructed)
• Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
• Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef
• Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
• Use, wherever possible, locally and seasonally available products in menus and "specials".

Qualifications

• Good command of English and one other language used by majority of staff.
• Minimum 5-6 years’ experience in Hospitality.
• Good knowledge in Microsoft Excel, Word, Outlook.
• Good leadership, training, motivation and communication skills

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Job Description

You will support the overall Food & Beverage operation of the resort to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served, achieved through developing and maintaining a strong team environment, delivery of prompt, courteous service in accordance with brand and Food & Beverage standards. Further you handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.

Qualifications

• College diploma in Hotel Management or related field
• Previous experience in Food & Beverage/Restaurant operation
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence
• Excellent guest service skills

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Job Description

As Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure.

Qualifications

• Bachelor’s Degree or any culinary degree
• Must have worked at least one year as Demi Chef in Hotels and Restaurants
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operation excellence

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Job Description

 Vietage Team Members – Butlers always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

• To work as a team with colleagues in all functions of the train, to ensure timely service and a smooth-running operation.
• To understand and adhere to all train policies and Standard Operating Procedures regarding guest service, how to run the operation, and personal discipline and grooming.
• To have a full knowledge of the services and facilities provided by Vietage to answer any questions the guests may have.
• Follow all safety policies to ensure a safe work area
• Follow all reasonable work-related requests made by a Manager or Supervisor which may be outside your normal job activities, to achieve complete guest satisfaction and service throughout the train.
• Maintain the carriage in accordance with standards at all times
• Develop a complete knowledge of menus
• Learn and correctly use the Point-of-Sale equipment and follow procedures
• To maintain strict security measures when entering guest cabins, to maintain the privacy rights of our guests.
• Actively participate in all training meetings, to continually develop professional skills and increase guest satisfaction.
• Clean and break down trays in dish area, watching for condiments, salt, pepper, sugars, salt & pepper, etc.
• Performs other job-related duties as Manager / Supervisor assigned

Qualifications

• Experience as a Butler or similar role in the hospitality industry
• excellent English communication skills.
• Strong multi-tasking skills
• Excellent organizational skills
• Ability to adapt to a fluid environment
• Commitment to a high level of customer service
• Strict attention to detail
• Knowledge of area restaurants, theaters and other attractions
• Ability to handle sensitive matters with efficiency and discretion
• Knowledge of food and wine pairings is a plus

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Descrição da vaga

Como membro da equipe de Alimentos & Bebidas, o(a) Ajudante de Garçom - Banquetes será responsável por oferecer um serviço sofisticado, garantindo a satisfação dos clientes de eventos de acordo com os padrões da propriedade, da marca e seus certificadores.

Breve descritivo de atividades: 

• Garantir o mais alto padrão de excelência em serviços de Alimentos & Bebidas;
• Portar-se de forma amigável, profissional, prestativa e cortês ao lidar com hóspedes, clientes e colegas de trabalho;
• Utilizar técnicas adequadas quanto a manipulação e serviços de Alimentos & Bebidas em geral;
• Prezar pela organização, manutenção e limpeza do Centro de Convenções e materiais de trabalho;
• Praticar todos os procedimentos de segurança, sanitários e de prevenção de perdas determinados pelo empregador e seus certificadores;
• Participar em treinamentos e reuniões departamentais quando solicitado; 
• Outras atribuições relacionadas a atividade conforme solicitação;
• Preparar a montagem das Salas de Eventos do Centro de Convenções de acordo com a descrição das Ordens de Serviços;
• Preparar o mise en place de material para entrega dos eventos;
• Realizar a conferência, organização e reposição dos itens de Alimentos e Bebidas dos Eventos; 
• Organizar e higienizar os utensílios e louças utilizados nos serviços; 
• Outras atribuições relacionadas a atividade conforme solicitação.

Qualificações

Habilidades Gerais: 

• Paixão por servir; 
• Excelente nível de comunicação verbal;
• Atenção aos detalhes, velocidade e precisão no desenvolvimento das atividades; 
• Orientação para resultados: entender as necessidades do negócio, hóspedes e clientes; 
• Trabalhar de forma coesa com os colegas de trabalho, como parte de uma equipe e com supervisão mínima;
• Manter a confidencialidade das informações dos hóspedes, clientes, dados pertinentes ao negócio e respectivas marcas; 
• Entusiasmo; 
• Organização;
• Engajamento;
• Compromisso; 

Qualificações técnicas: 

• Conhecimentos básicos sobre tipos de montagens de salas;
• Conhecimento sobre os serviços de alimentos em formato “buffet” e “empratado” e “finger food”.

Educação: 

• Certificado de conclusão para o ensino médio;
• Formação superior concluída e/ou em curso será um diferencial.

Idiomas: 

• Proficiência para comunicação em português: conversação, escrita e leitura (obrigatório);
• Inglês será um diferencial.

Experiência:

• Experiência anterior em Eventos e Convenções de hotéis de luxo ou similares são altamente preferidas.

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