Main Duties and responsibilities:

Operational:

·To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times.

·To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.

·To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.

·To be a hands-on Manager and be present at all times in the operation.

·To implement a flexible scheduling based on business patterns.

·To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.

·To control the requisitioning, storage and careful use of all operating equipment and supplies.

·To conduct daily pre-shift briefings to associates on preparation, service and menu.

·To liaise with the Food & Beverage Department on daily operations and quality control.

·To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives as necessary.

·To establish culinary standards specific for the restaurant which meet the needs of the target market.

·To ensure that culinary standards comply with Company and Hotel Policies & Procedures and Minimum Standards.

·To use, wherever possible, locally and seasonally available products in Menus and Specials.

·To develop menus, buffets (where applicable), "specials", signature dishes that meet the needs of the target market and are in line with the operating concept for the restaurant.

·To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

·To be demanding and critical when it comes to operation standards.

·To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.

Financial:

·To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.

·To assist in ensuring that each Food & Beverage outlet and banquet is managed successfully as independent profit center.

·To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.

·To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel’s Annual Business Plan.

·To monitor all costs and recommend measures to control them.

·To establish an integrated cost management plan through product lining and minimal inventories.

·To ensure that the Department Operational Budget is strictly adhered to.

·To monitor all cost and recommend / institute measures to control them.

·To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.

·To review monthly forecasts and schedule resources accordingly.

Strategic:

·Bring “Workforce of the Future” to life; embodying our purpose by enabling your colleagues to be their best.

·Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.

·Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.

·Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait and implement appropriate changes to current processes where necessary.

·Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.

·Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.

·Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.

Guest Service:

·Ensure that all associates establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.

·To ensure that the Outlet team projects a warm, professional and welcoming image.

Administration:

·To ensure that all Departmental Operations Manuals are prepared and updated annually.

·To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.

·To submit all guest / staff incident reports.

·To attend weekly Food & Beverage Meeting and Daily Operations Meeting.

·To provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet.

Stewarding and Engineering:

·To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.