- Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
- Assist in managing all food production and stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
- At InterContinental Hotels & Resorts we look for people who are charming, confident, and internationally-minded; people who know what it takes to exceed guest expectations.
Duties and responsibilities
Financial returns:
- Assist in proactively managing costs based on key performance indicators, working through the respective Heads of Department as appropriate.
- Assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
- Assist the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines.
- Monitor local competitors and compare their operation with the hotel Food and Beverage operation.
- Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.
- Assist the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Implement HACCP training and standard in all outlets
- Mange the cost and wastage
- Work with Executive Chef in the preparation and management of the Department’s budget.
- Implement cross training to your staff in all outlets
- Educate, train and motivate the teams to achieve department and hotel revenue goals. Ensure staff has the information, data, tools and equipment to successfully carry out job duties.
- Has a broad knowledge of how the business is run, focuses on the major factors necessary to ensure that the business is successful and profitable
- Assist the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies.
- Assist in the preparation of the Annual Business Plan for Food and Beverage.
- Participate in the preparation of the Resort’s Strategic Plan, budget’s meeting, P&L meeting.
- Be responsible for your department P&L
- Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment.
- Establish and interpret key performance indicators to manage the department, consistently takes into accounts financial implications of business decisions and recommendations
- Kitchen closing and opening procedure and follow up with approved check list
- Assist in monthly reforecast, involving the respective Heads of Department as appropriate.
People:
- Lead by example; promote teamwork and quality service through daily communication and coordination with key department heads.
- Work with Human Resources on manpower planning, performance management and talent management
- Maximise the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
- Oversee and assists in the recruitment and selection of all Food and Beverage employees. Ensures that Kitchen managerial employees follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.
- Oversee the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
- Perform/ behave as per IHG Winning Ways and IHG leadership competencies
- Work with Executive Chef in manpower planning and management needs.
- Become familiar with the InterContinental Danang Resort employee handbook and Collective Labor Agreement (KKB), follow the rules of the agreement.
- Manage day-to-day activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict, improve team member performance, and recognise good performance.
- Oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.
Guest experience:
- Perform Brand’s Services behaviours in daily operation basic towards the guests
- Develop and update department SOPs (standard Operation Procedure), JD (Job description) and implement it to enhance the guest experience
- Keep aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.
- Drivering to deliver Luxury Experiences to guests, to achieve Heartbeat target
- Handle all guest and internal customer complain and inquiries in a courteous and efficient manner, following through to make sure the problems are resolved satisfactorily.
- Maintain positive guest and colleague interaction with good working relationships.
- Spend time in culinary areas observing employee-guest/ employee- internal customer interaction, working through Heads of Department to coach employees as necessary.
Responsible business:
- Recommended changes to these standards
- Assume the duties and responsibilities of the Executive Chef in his absence.
- Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
- Log security incidents and accidents in accordance with resort requirement
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
- Be responsible in keeping our property safe and secure
- Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.
- Perform any other duties which may be assigned by the management from time to time.
- Understand and ensure your staff understanding IHG Brand Standard related to your department
- Assist the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence.
- Occupational Health and Safety Responsibilities
- Be familiar with property, first aid and fire and emergency procedures and operate equipment safely and sensibly.
- Be responsible in protecting the environment such as the trees, the sea, and the special species
- Control and analyse, on an on-going basis, the level of the following:
- Guest satisfaction
- Costs
- Quality and presentation of food and beverage products
- Assist the Executive Chef in developing training plans, develops training material in accordance with IHG
- Marketing
- Sales
- Issuing of food
- Condition and cleanliness of facilities and equipment’s
guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.
- Ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
- Assist the Executive Chef in planning and organizing successful Food and Beverage activities.
- Work closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.
- Daily HACCP follow up
- Help and set up Villa on special tap and dine dinner and BBQ
- Attend and participate to other meetings as required by the administrative calendar.
- Perform any other duties which may be assigned by the management from time to time.
- Assist the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections.
- Monitor all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
- Check food delivery and quality check
- Conduct daily briefings and other meetings as needed to obtain optimal results.
- Assist the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines.
- Help with Food transportation from main kitchen back of the house to main branch outlets
- Assist with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
- Help and assist with Theme buffet set up on beach or guest room
- Carrie out any other reasonable duties and responsibilities as assigned.
