Descrição da vaga
MISSION: Responsible for the implementation of strategy, standards, products and optimization of operational efficiency in the kitchen area for hotels.
WHAT WILL YOU HAVE TO DO:
STRATEGY
• Implement the F&B strategy through standards based on product, qualities and culinary direction.
• Provides feedback to the F&B Partner regarding needs/opportunities at the hotel.
• Identify opportunities and propose them to your F&B Partner.
• Execute based on indications from your F&B Partner.
• Carry out local adaptation to the country.
• Execute based on the model established by Hotel Services.
• Following instructions from F&B Hotel Service, implement Operating Manuals by Brand, F&B standards, based on the ideals of Brands, making adaptations to their hotel if necessary.
• Responsible for the implementation of centralized kitchen procedures, ensuring compliance with the company's standards, adapting the work operations to the hotel team, maintaining the levels of product quality, service and complying with the requirements of HACCP (Hazard Analysis and Critical Control Points) and sustainability of the company.
• Fill out the analysis template of their hotel's 3 year plan and agree it with F&B Partner.
• Supervise the daily management and dialogue of F&B operators and external partners (e.g. Beso).
• Establish prices according to margins marked by hotel services.
• Responsible for the short and medium term profitability of F&B in the hotel. Track budget compliance. Proposes and implements action plans in case of deviations.
• Define F&B's marketing and PR strategy for your hotel in line with the brand.
BUDGET / KPIs
• Participate in the preparation of their department's budget according to the set guidelines.
• Follow up on the defined budget, ensure compliance with it, and report any deviations that may occur within the department to the Business Partner. Participate in the definition of the necessary corrective measures to minimise negative impacts and monitor them together with the Business Partner.
• Participate in the preparation of projections by providing information on their department.
• Analyse the reason for deviations, participate in the definition of corrective actions and promote the implementation of corrective actions within their department.
• Periodically, analyse the P&L of their department, review all departmental revenues and expenses, seek to maximise results and identify opportunities for improvement with the support of the Business Partner.
• They are aware of the hotel’s economic results, as well as the impact of their department on them. Convey detailed information to their team.
• To ensure the fulfilment of their department’s economic goals while being aware of the hotel’s economic goals, as well as their fulfilment. Convey information to their team, clearly.
INVESTMENTS
• Analyze the needs of the hotel and request the F&B Investments from the F&B Partner.
• Prepare the investment budget considering the needs of new equipment to ensure quality and productivity in the following year.
• Control and monitor the Operational PAI of your hotel, respecting the times set by the company.
SUPPLIERS
• Provide feedback to F&B Partner on the needs of their hotels in terms of F&B suppliers and follow instructions from Hotel Services.
• It is responsible that your hotel follows the strategy set in terms of F&B suppliers.
• Request authorized products based on established processes.
• Request approval from F&B Hotel Services (form) when they are products out of catalog.
MARKETING
• Perform the roll out of marketing campaigns and supervise their implementation.
• Adapt to your hotels and execute the defined tactical marketing strategy. Propose actions at the hotel level.
HUMAN RESOURCES
• Actively participate in the recruitment of their team and its dissemination on social media.
• Inform HR Partners of critical vacancies at your hotel.
• Be knowledgeable of the development plans and tools in Human Resources and promote their use (Melia Home, Melia Listens, E-Meliá, development plans, Inspiring Opportunities, Graduates Programs, Code of Ethics...).
• Identify high potential staff and actively participate in the development of their team and trainees (if applicable).
• Conduct their team’s performance reviews.
• Be knowledgeable of the sizing ratios and applying the staffing guide defined for their hotel, making proposals for revision when required by the operation.
• Annually review the training plan with the hotel General Management and HR area, in order to propose training actions based on the needs of the team.
• Carry out the available training that applies to the improvement of your job.
• Establish briefings for communication with their teams.
• Be knowledgeable and analyse the climate results of their department. Design together with the team the action plans and implement them, while ensuring participation in the measurement period.
• Ensure the participation of their team in the wellness programmes made available to them.
• Promote the use of social media following the guidelines established by the company.
• Know the evacuation plan of your Hotels.
• Assume the responsibilities assigned to them in the Self-Protection Manual of the Center or local equivalent in other countries.
• Ensure compliance with the Procedures and Instructions on health and safety at work.
• Know the personal protective equipment of your department and ensure its correct implementation and use through the corresponding training actions.
• Verify correct compliance with safety regulations.
• Participate in the ongoing assessment of risks.
• Assume the responsibilities assigned to them in the Occupational Health and Safety Management System Manual.
FOOD SAFETY
• Responsible for the implementation of Food Safety Regulations.
• Participate in the results of HACCP audits (Hazard Analysis and Critical Control Points) and in the case of incidents, supervise the development and implementation of action plans to solve them.
SUSTAINABILITY
• Promote the local gastronomy of the destination and incorporate local products.
• Promote healthy eating patterns for customers and employees.
• Implement initiatives to promote the reduction of food waste
• Ensure the separation of waste generated in their area of responsibility.
CUSTOMER EXPERIENCE
• Be knowledgeable of the Brand philosophy, ensuring optimal implementation of the standards, operations and identity manuals that apply to their department.
• To ensure the customer experience, personalising their stay, anticipating their needs and exceeding their expectations.
• Manage customer incidents, communicating the actions taken to the hotel’s Guest Experience Department.
• Be knowledgeable and share with their team the Voice of the Customer goals and ensure their fulfilment, creating and defining improvement plans if necessary.
• Be knowledgeable with the Sensory Architecture established for their areas and ensure compliance with it.
• Be knowledgeable of the hotel's services and facilities as well as the entertainment programme, experiences and events, ensuring that the team has all the information to be able to promote them to guests.
WHAT ARE WE LOOKING FOR?
EDUCATION AND TRAINING: University degree and/or higher in Tourism; Gastronomy/Culinary training and training to keep up to date with trends in the area is an asset.
LANGUAGES: Local language (depending on the geographical location of the property) and advanced English.
SPECIFIC KNOWLEDGE:
• Knowledge of food handling, hygiene and food safety.
• Knowledge in the use of kitchen economic management and analysis tools.
• Keeping up to date with cooking trends and gastronomic innovation.
• Proficient in Office package and tools related to the position.
• Knowledge of hotel operations in its different types of services.
• Orientation towards results and economic goals set by the company.
• Proactivity for excellence and high capacity in planning and organisation.
• Leadership and high communication skills, as well as previous experience in team management.
• Implementation of pilots, projects and strategies established at company level.
• Implementation of new gastronomic concepts
EXPERIENCE: Minimum 2 years' experience in a similar position in 4 and 5* hotels.
