You will assist the Food & Beverage Manager, driving the Food & Beverage team in all aspects, from business planning and organizing to operations and administration. You will be responsible for achieving the highest customer satisfaction, brand and quality standards, as well as bringing creativity and variety to our food & beverage offering. You will manage the financial aspects of the department to achieve the budgeted revenues, profit and food & beverage costs whilst maintaining food and beverage quality. You will maintain the team member performance and development at the superior level – grooming ‘good’ to ‘great’ and achieve the targeted team member satisfaction. You will work closely with the sales & catering, marketing and banquet teams to maximize the business results.

• To promote and ensure guest satisfaction, achieved through his/her ability to develop and maintain a strong team environment, placing emphasis on Associate satisfaction and delivery of prompt, courteous service.
• The F&B Supervisor is accountable for sales and profit in his/her area, and brings into effect the superior product and service expected for our guests in accordance with policies and procedures adopted by the Hotel.
• Prompt and courteous delivery of all orders, maintain positive image through all areas of guest contact and through cleanliness of guest areas.
• Bring into effect the superior product and service expected for our guests in accordance with policies and procedures adopted by the Hotel.
• To assist the Assistant and Outlet Manager in the day-to-day operations of Restaurants and Room Service. Assure total guest satisfaction in the service of food and beverage through the supervision of prompt and courteous delivery of all Restaurants and Room Service orders in accordance with policies and procedures adopted by the Hotel.
• This is a front of the houseguest service position, requiring above average communication skills, interacting professionally with guests, employees and managers.

As Stewarding Supervisor you will support the operations of the Stewarding department by ensuring that all systems and methods of operation are correctly followed and that facilities and equipment are properly cleaned. You will assist in supervising and training the Stewarding team members, scheduling of work and oversight to ensure that health and safety standards are being followed and chemicals are being utilized and stored correctly. You will also manage the equipment stores and ensure that all equipment is being effectively controlled and stored and that breakages are kept to a minimum. The leadership team will look to you to play an active role in leading and driving the energy conservation and environmental policies and practices of the hotel.

Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.

the key responsibilities for this position are:

Planning and Organising

• Participate in preparation of the hotel's strategic and marketing plans.  Prepare the Food and Beverage Department budget.
• Ensure that all Minor Hotels Resorts Food & Beverage Standards are being adhered to.
• Keep aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hospitality field.

Operations

• To be aware of the best external competitor offerings in the local market, and to continually work with hotel colleagues to improve our own offerings with the goal of being the best in the market for creativity, service, choice, and value for money.
• Directly responsible for all Restaurants, Culinary and Catering areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
• Supervise the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved.
• Take personal responsibility for maximizing quality levels of product and service, and guest satisfaction.
• Attain high sanitation standards throughout the Food and Beverage operation by enforcing Minor Hotels Sanitation Checklist.
• To ensure that everyone in the departments is properly looking after all hotel property and facilities.
• To ensure that departments conduct a maintenance inspection on a monthly basis.
• Supervise and co-ordinate pricing and preparation of menus, beverage and wine lists, and liaise with local suppliers.

Administration

• Establish and maintain effective employee relations.
• Liaise with HR in all employee matters including interviewing and hiring, employee orientation, performance appraisals, coaching, counselling, and dismissal if necessary to ensure appropriate staffing and productivity. 
• With the hotel training manager, identify training needs and develop and deliver the required training for department employees to meet the needs of the business.  Support the training of Departmental Trainers to continue to improve hotel service levels.
• To be a sales champion for the hotel, generating and following up on business referrals and potential sales leads to maximize business for the hotel.
• Above all, to lead by example through hands on approach to motivate our Team Member to excel.

• Your role will be primarily responsible to ensure that guests arriving from and departing to the airport are assisted with transportation and luggage.
• All guests will be welcomed and sent off in a professional and friendly manner that reflects a positive impressions of the brand and hotel.
• Additionally act as the hotel's ambassador at the airport and promote the hotel rooms, facilities and services according to the hotel's operational standards.

• A Waiter/Waitress is on the front line of guest interactions, and as a Hospitality Ambassador for the hotel should always provide prompt and courteous service delivery to all guests.
• You will be one of the key influencing factors in guest satisfaction, and as such it is your responsibility to ensure that guests are delighted by the quality of service and comfort in our food and beverage outlets.
• Your main duties and responsibilities are to work as a team within all departments, ensuring the timely and efficient operation of the food and beverage outlets.
• You will have complete knowledge of the menus, beverages, services, and facilities provided by the hotel, and continuously develop your professional skills to further increase guest satisfaction.
• You will ensure a safe & hygienic work area, and uphold the privacy rights of the guests.
• additional to this you will be handling daily in-villa dining experience

You will follow and implement all operational security procedures within the hotel by oversight of all contractors, suppliers or vendors working on property. You will protect all guest and staff areas of the hotel from unauthorized access or intruders and to keep the security and hotel senior management informed on all matters relating to the Security aspects of the hotel on a daily basis.

• As a Junior Sous Chef you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon.
• You will need to be able to prepare and cook a wide range of international dishes. The Junior Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules.
• Additionally you will help with menu planning, inventory control, and supply management.

The key responsibilities for this position are:

•  To ensure that every guest who stays with NH Collection leaves with once in a lifetime experience with us.
•  To anticipate all our guest's needs and handle their inquiries in a helpful and attentive manner.
•  To represent with the best knowledge of NH Collection and local surroundings to persuade the best and most accurate information to our guests.
•  To take personal responsibility for the service and attitude with which our guest service is delivered and to ensure it is up to the utmost standards at all times.
• To handle guest complaints and solve the issues that may occur elevate the issues to superiors based on the demand and make sure to keep a record of every glitch and service recovery.
•  To walk and talk three steps ahead of all our guest needs and desires which they may need during their holiday with NH Collection.
• Prepare and distribute the daily event of guest arrival and Departure list always a day ahead to ensure all the operational departments are ready to welcome our guests with spotless service from every department.
•  Always send out the guest profile history of preferences and stay details for all the returning guests the day before arrival.
•  Take personal responsibility for organizing and arranging all the guest activities of our VVIPs and superior room categories.
•  Support and coordinate with the guest service team to run the daily operation smoothly and spotless.
•  Train and buddy up with your new team members when assigned by your superiors, and control the training materials and store them correctly.
•  To keep the guest history, preference, billing, and profile up to date and error-free.
•  Help and assist with the in-room dining team and attend to the villa when the guests order food through in-room dining.