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Assistant Director F&B (Russian Speaking)

The CompanyOur client is a world recognised international brand surrounded by the white sands and crystal blue waters of the Indian Ocean.The resort will come with 11 celebrated dining venues, a world-class lifestyle spa sanctuary, and activities for all generations and spans across three islands with a wealth of luxuries and experiences to discover. The Role**This role will require you to speak fluent Russian****Remote island luxury resort experience desired**Assistant Director of Food and Beverage will be responsible for assisting with managing operations of all Food and Beverage outlets to deliver an excellent Guest and Team Members experience. An Assistant Director of Food and Beverage will also be required to manage, train, and develop team members and work within all budgeted guidelines.The position will assist in overseeing the development and implementation of departmental strategies and ensures the implementation of the brand service and initiatives. To ensure the food and beverage operation meets the customer needs, ensuring team member satisfaction and focusing on growing revenues and maximizing the financial performance of the department:In addition, the following knowledge, skills, and abilities are required:Oversee the operations of the outlets appointed by the Director of Food & Beverage, VERY hands on; a good leader is there to support the operations whenever needed.Assist in preparing and consolidating the yearly budget for the department.Assist in preparing the monthly income statement for each outlet and the department as a whole, attend the monthly performance meeting with the Outlet Management.Manage the consolidated inventory of Food & Beverage department’s OS&E together with the stewarding department.Attend and actively contribute to all relevant Team Members meetings and resort trainings.Attend or conduct in the absence of the Director of Food & Beverage daily or weekly Food & Beverage meetings.Review and update all departmental operations manuals and service sequence.Assist in sourcing the best available products, constantly aim to improve quality, communicate about the products both internally and externally.Establish good partnerships with suppliers and involve them in activities that will strengthen working relationships, e.g. invite them to the resort.Monitor and constantly improve quality and guest satisfaction with the given tools, Internal Audits Program, FORBES, Customer Satisfaction Survey.Assist handling of guest complaints.Follow the local and global food & beverage trends.Ensure that all managers plan and implement effective training programs in the appointed outlets.Be actively involved in the operations of the appointed outlets to ensure regular guest contact.Set an example by reporting to duty punctually wearing business attire according to the resort dress code, grooming standards, maintaining a high standard of personal appearance and hygiene at all times.Provide a professional and courteous service at all times and ensure that all employees follow the example.Be knowledgeable of all services and products offered by the resort.Have a thorough knowledge and understanding of all food and beverage products and services. The PersonThe Assistant Director of Food & Beverage is always working towards achieving the hotel’s Food & Beverage performance objectives and maximizing profitability. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:Experience as Assistant Director of Food & Beverage or similar role in a high volume, experience in F&B management role within a luxury / 5-star hotel environment.Guest focused and passionate in food and beverage service.Excellent communication skills, effective management, leadership, organizational and communications skills.Commercial F&B acumen skills & knowledge of new F&B trends.Ability for strategic and out-of-the-box thinking.Committed in developing colleagues and ability in building effective teamsBusiness driven and result orientedDisplays humility, work values and integrityCreative with excellent problem-solving skillsLuxury resort experience preferredMust be able to communicate fluently in Russian

Maldives

Permanent
Apply now
Commercial Director

The CompanyOur client is a well recognised global brand leader in the luxury hotel and resort arena. This role will be based in the beautiful islands of the Maldives. The RoleThe Commercial Director, will be responsible for developing a commercial strategy covering all segments and channels to maximize total revenue and profit performance as well as market share penetration of the hotel. This role will drive the planning and execution of the commercial strategy and activity through supporting the Revenue Management team, Sales, Catering and Events, Marketing, e-Commerce and Public Relations teams, through working effectively with area support teams. F&B commercial activities will be shared responsibilities with the Director of F&B, Hotel Manager, General Manager.The Commercial Director is a role model for the commercial community within the owned and managed portfolio in SEA and develops teams and individuals in these functions whilst being a key business partner to the Hotel General Manager. This role is key to seize new opportunities through strong customer relations and works as an ambassador for the company with our owners and key stakeholders. The role ensures that commercial management strategies are set for all revenue streams and that all systems are used to their full potential to yield the highest possible amount of revenue from all available space, whether in Rooms, Meeting Space, outlets or other revenue departments. Driving overall FMS results gaining an unfair share through a disciplined execution of commercial activities. Commercial Director will be lead, coach, develop, recruit and retain future talents. He/she will manage performance, develop and evaluate the commercial team members on the agreed KPI’s, whilst working effectively as part of a 4D structure on property.Directly accountable for driving the Top line Budget and Forecast by implementing a commercial strategy and business plan through to execution using the Hilton Worldwide Commercial Focus process and all available business tools and intelligence available. Deliver as a minimum the budgeted revenues across all revenue streams, To include but not limited; All Rooms, GC&E, F&B, Leisure and Spa with a control on cost of sale, route to market, channel shift and marketing / Ecommerce opportunities. Work with the GM, Finance and Operations Director to ensure profits are maximized in line with TGOP and EBITDA targets set. Ensure Business Review Guidelines (current to + 5 years) all Pricing & Rate Quotation Strategies are in place in order to maximize all pricing components of sales and catering opportunities and achieve positive group market share. Support various On Property, RDOS's, and Area Marketing teams in coordinating hotel level marketing, sales and public relations activities. Liaise with regional support and brand teams to provide maximum benefit to hotel performance. Support the Cluster Revenue Managers/On Property Revenue Manager and RMCC to establish an optimal mix, review and validate forecasts, develop strategies for different demand periods, and review and approve retail and group pricing strategies. Develop and maintain strong relationships with all stakeholders, owners, hotel teams, HWW matrix support teams to ensure the commercial benefits of the hotel. Liaise with VP of Operations, and present commercial strategies to Regional Team and key stakeholders. Consistently conforms to Hilton brand standards and corporate identity and utilizes all communication tools (under the guidance of regional marketing and BPS). Keeps in touch with Market trends and review/amend strategies accordingly in line with the evolving market conditions. Participate in the leadership activity of the Hotel and Region The Person3+ years working as Head of commercial in a luxury hotel. Experience in multiple disciplines with knowledge of Marketing, E-commerce, and Finance. Minimum 3+ years of experience presenting sales plans, presentations, etc to senior level executives and constituent groups. 3+ years of experience working in a collaborative / matrixed environment. 3+ years working with departmental financial data to make strategic / tactical decisions. 3+ years of experience evaluating and identifying business opportunities for a business. Able to reside and work in Maldives. Demonstrated history of exceptional leadership abilities in the formation and management of successful teams work periods at the resort

Maldives

Permanent
Apply now
General Manager

The CompanyOur client is an internationally established multiple brand hotel group and is a market leader with plans to expand within the Asia Pacific region. The RoleOversee the operations functions of the hotel, as per the Organizational chart.Hold regular briefings and meetings with all head of departments.Ensure full compliance to Hotel operating controls, SOP's, policies, procedures and service standardsLead all key property issues including capital projects, customer service and refurbishment.Responsible for the preparation, presentation and subsequent achievement of the hotel's annual Operating Budget, Marketing & Sales Plan and Capital Budget.Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded.Deliver hotel budget goals and set other short and long term strategic goals for the property.A strong understanding of P&L statements and the ability to react with impactful strategiesEnsure that monthly financial outlooks for Rooms,Food & Beverage, Admin & General, on target and accurate.Maximizing room yield and hotels / resort revenue through innovative sales practices and yield management programs.Corporate client handling and take part in new client acquisition along with the sales team whenever required.Assisting in residential sales as and when required and development with strong sales prospects.Responsible for safeguarding the quality of operations both (internal & external audits) The PersonDegree or diploma in Hotel Management or equivalentExceptional business acumen and commercial business experience is keyHas more than 5 years of experience managing a luxury resortStrong experience in the luxury segment, with direct responsibility for budgeting and forecastingPossess strong F&B experience and commercial acumen, with experience in increasing profitabilityExperience managing budgets, revenue proposals, and forecasting results in a similar sized propertyStrong background in union relationsStrong people and guest interaction skillsExcellent leadership skillsExceptional communication skills

N/A

Permanent
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Sales Manager - Japan

The CompanyOur client is the global market leader in the data benchmarking, analytics and marketplace insights for the global hospitality industry. The RoleThis role will report into the Regional Director (Singapore) and the office is located in Shinjuku, Tokyo.The Sales Manager will be responsible for creating, building and retaining relationships with hotel (individual & groups) and industry clients (e.g. brokers, consultants, destinations) across Japan. You are tasked with growing the engagement and value of the existing business book. Additionally, you will engage prospective clients to subscribe building revenue and a larger client base. This will be achieved through executing a sales plan of active market presence, proactive inquiry and various engagement activities. With an interest in their business success, you will adeptly identify opportunities to change business behaviours to the concept and value of benchmarking and or leveraging market insights. Your connection to industry will be recognized as a thought leader through your communications on market performance.Execute business strategy – retaining, growing engagement with existing subscribers and finding new clients which builds a larger client base that delivers greater revenue and data Teach the benefits of the concept of benchmarking and market intelligence tied to our product solution Present Benchmarking software to clients which is adapted for each client purpose Deliver compelling business proposals which are well researched, accurate and meet client needs Build relationships with clients across assigned regions, addressing needs and concerns in timely manner Provide business reviews, industry presentations to single clients or at industry eventsBuild a strong network of hotel representatives and relevant industry stakeholders via in person, media and electronic mediums Stay abreast of industry and economic news, trends and topics to aid market understanding and client interactions Participate in internal company projects as required Adhere to company policies and procedures Work closely with operational business teams (Product support, Data Operations, Finance, and others as needed) for a seamless customer experience Create and maintain accurate records regarding customer interactions Keep managers informed of client feedback received and how to best action for better future outcomes The PersonFluency in Japanese and English a must Prior experience in sales or a hospitality revenue management Experience using the Microsoft Office suite of applications (Excel, Outlook, and Word). Prior experience working within the hospitality industry desired or experience in selling SaaS Takes ownership of achieving business sales targets Builds rapport, understanding and adopts a consultative sales approach Ability to communicate written and oral with people at all levels within an organization including senior executives Ability to create long term relationships Able to negotiate with clients to achieve mutual objectives Ability to multi-task in a fast paced environment while prioritizing your workload Ability to manage and hit deadlines Ability to work well independently, while also contributing to a larger team as needed Ability to develop innovative solutions to client questions and concerns Ability to adapt to change in a high growth company

Japan

Permanent
Apply now
Head Chef

The CompanyOur client is an internationally established multiple brand hotel group and is a market leader with plans to expand within the Asia Pacific region. The RoleEnsures that the outlet operational budget is strictly adhered to and all costs are strictly monitored/controlled. To execute menus and meet standard recipes (as per SOPs) which allows the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations. Supervise the performance of the kitchen team members and take appropriate action to correct deficient conditions, behavior and work practices.Conduct daily shift briefings for kitchen team members in the absence of senior kitchen management. Assist the Head of Department with Team Member performance issues in compliance with resort policies and procedures. Assist the Head of Department with recruiting, managing, training and developing Team Members.§ Assist the Head of Department with setting departmental objectives, work schedules, budgets, policies, and procedures. Maintain a sound financial business mind-set, effective decision making; demonstrates honesty/integrity, leads by example and always looks for self-improvements. Conduct monthly communication meetings, in the absence of the Head of Department, and produce minutes. Responsible to do the kitchen monthly inventory assisted by the team member in charge of his section. Assist the Director of Culinary in the creation and planning of menus and implement changes to continue to attract business. Able to assist with making changes that respond to the marketplace and to guest needs, both present and anticipated. Responsible for monitoring food quality and consistency to ensure that the food presented is of the highest standards. Supervise and monitor kitchen operations, working with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.§ Prepares training manual and conducts departmental service training in coordination with Learning and Development Manager. Establish minimum/maximum par stock for non-perishable products. Establish a monthly walk-through schedule with the Hygiene Manager. Create recipes using Procurement program. Participate in food tasting sessions. Ensure sufficient par levels for operation are always present. Have a good understanding of the Resort’s emergency procedures, security and fire regulations related to your department. Have knowledge of the department procedures and standards. Have knowledge of the Resort, its services, and facilities.Handle equipment, tools, keys and supplies in a proper way, kept in good working condition and regularly inspected, following instructions as directed. Report any hazardous issues. Carry out lost and found procedures. Ensure the standards of cleanliness and orderliness of all working areas. Liaise with the Chief Steward to ensure the highest standard of kitchen cleanliness is maintained, to seek feedback from all areas regarding the weekly walk-through and follow up closely to ensure that items are addressed in a timely and prompt manner. Liaise and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment. Check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken. Attend monthly departmental meeting and communicate with the team. Follow up on projects assigned if any. Execute project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project. Conduct daily spot checks and monitor all food items ordered by the kitchen to ensure all items are utilized completely to avoid wastage. Work closely with receiving and stores to ensure that goods received are of the highest standard and meets resort specifications. Constantly assess freshness, presentation and temperature of food served. Ensure all equipment is hygienically stored in its designated area. Ensure that all perishable items are stored quickly and efficiently. Record and submit monthly On-the-Job Training hours to the Director of Culinary Maintains collaborative working relationships with Team Members, supervisors and managers. To continually improve product through obtaining feedback from guests. Uphold values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. The Resort requires that you perform any task deemed necessary by the General Manager / Hotel Manager for the efficient running of the Culinary Department specifically and the Resort in general The PersonProfessional Certificate in a Culinary related field. Minimum of 4 years of relevant experience in the Culinary industry (resort or a free-standing restaurant) in a similar position, preferably in a reputable establishment or celebrity chef restaurant.Proficient in written and conversational English. Prior work experience in 5-star luxury resort. Accustomed to and comfortable with media exposure. Pre-opening experience Excellent communication skills Ability to thrive at work with essential components of service excellence such as team work, flexibility and responsibility. Ability to handle difficult situations in a professional manner. Ability to work non-shift duties. Creativity.

Maldives

Permanent
Apply now
Chef de Cuisine

The CompanyOur client is an internationally established multiple brand hotel group and is a market leader with plans to expand within the Asia Pacific region. The RoleEnsures that the outlet operational budget is strictly adhered to and all costs are strictly monitored/controlled. To execute menus and meet standard recipes (as per SOPs) which allows the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations. Supervise the performance of the kitchen team members and take appropriate action to correct deficient conditions, behavior and work practices.Conduct daily shift briefings for kitchen team members in the absence of senior kitchen management. Assist the Head of Department with Team Member performance issues in compliance with resort policies and procedures. Assist the Head of Department with recruiting, managing, training and developing Team Members.§ Assist the Head of Department with setting departmental objectives, work schedules, budgets, policies, and procedures. Maintain a sound financial business mind-set, effective decision making; demonstrates honesty/integrity, leads by example and always looks for self-improvements. Conduct monthly communication meetings, in the absence of the Head of Department, and produce minutes. Responsible to do the kitchen monthly inventory assisted by the team member in charge of his section. Assist the Director of Culinary in the creation and planning of menus and implement changes to continue to attract business. Able to assist with making changes that respond to the marketplace and to guest needs, both present and anticipated. Responsible for monitoring food quality and consistency to ensure that the food presented is of the highest standards. Supervise and monitor kitchen operations, working with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.§ Prepares training manual and conducts departmental service training in coordination with Learning and Development Manager. Establish minimum/maximum par stock for non-perishable products. Establish a monthly walk-through schedule with the Hygiene Manager. Create recipes using Procurement program. Participate in food tasting sessions. Ensure sufficient par levels for operation are always present. Have a good understanding of the Resort’s emergency procedures, security and fire regulations related to your department. Have knowledge of the department procedures and standards. Have knowledge of the Resort, its services, and facilities.Handle equipment, tools, keys and supplies in a proper way, kept in good working condition and regularly inspected, following instructions as directed. Report any hazardous issues. Carry out lost and found procedures. Ensure the standards of cleanliness and orderliness of all working areas. Liaise with the Chief Steward to ensure the highest standard of kitchen cleanliness is maintained, to seek feedback from all areas regarding the weekly walk-through and follow up closely to ensure that items are addressed in a timely and prompt manner. Liaise and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment. Check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken. Attend monthly departmental meeting and communicate with the team. Follow up on projects assigned if any. Execute project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project. Conduct daily spot checks and monitor all food items ordered by the kitchen to ensure all items are utilized completely to avoid wastage. Work closely with receiving and stores to ensure that goods received are of the highest standard and meets resort specifications. Constantly assess freshness, presentation and temperature of food served. Ensure all equipment is hygienically stored in its designated area. Ensure that all perishable items are stored quickly and efficiently. Record and submit monthly On-the-Job Training hours to the Director of Culinary Maintains collaborative working relationships with Team Members, supervisors and managers. To continually improve product through obtaining feedback from guests. Uphold values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. The Resort requires that you perform any task deemed necessary by the General Manager / Hotel Manager for the efficient running of the Culinary Department specifically and the Resort in general The PersonProfessional Certificate in a Culinary related field. Minimum of 4 years of relevant experience in the Culinary industry (resort or a free-standing restaurant) in a similar position, preferably in a reputable establishment or celebrity chef restaurant.Proficient in written and conversational English. Prior work experience in 5-star luxury resort. Accustomed to and comfortable with media exposure. Pre-opening experience Excellent communication skills Ability to thrive at work with essential components of service excellence such as team work, flexibility and responsibility. Ability to handle difficult situations in a professional manner. Ability to work non-shift duties. Creativity.

Maldives

Permanent
Apply now

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