via Starwoodcareers
Details: Posted on: 31st December 2017
- Company Name: Starwoodcareers
- Employment Type: Full Time
- Monthly Salary: Unspecified
- Minimum Work Experience: 0-1 Years
- Minimum Education Level: N/A
- Listed By: Employer
- Career Level: Mid-level
Description:
The St. Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St. Regis New York. From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York's Fifth Avenue, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. Today, with more than 40 of the best addresses around the world, St. Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite. We invite you to explore careers at St. Regis.
Opened on the 15th of August 2013 and with an unparalleled address at the heart of the spectacular Abu Dhabi Corniche, The St. Regis Abu Dhabi provides easy access to everything that this incredible city has to offer. In the heart of the business and cultural districts the hotel is a short distance from the magnificent Abu Dhabi Mosque, the city's many shopping malls, golf courses, museums and major attractions, including the incredible Formula One Grand Prix circuit and Ferrari World on Yas Island. The hotel comprises 283 fabulously appointed guest rooms including 55 suites, most of which have incredible views of both the Arabian Gulf and the city of Abu Dhabi, the one of a kind Bridge suite between the two Nation Towers is quite simply breathtaking. Each room and suite are serviced by the celebrated St Regis Butlers who will provide ever-present yet unobtrusive attention to detail, while attending to each request with discreet precision.
Among the hotels vast array of amenities are outstanding food and beverage venues including our signature day to night restaurant, Terrace on The Corniche, with the finest flavors from the region and our warm Villa Toscana, true tastes of central Italy. The Nation Riviera Beach Club attached to the hotel and accessible via a tunnel under the Corniche offers guests a magnificent stretch of private beach and outstanding leisure facilities.
Qualifications :
JOB SUMMARY
Main Responsibilities
Assist the General Manager in administering and managing the hotel's operation, maintaining established costs and quality standards. Responsible for the hotel operation in the absence of the General Manager. Participate in total hotel management as a member of the hotel Executive Committee. Oversee all areas of Food and Beverage and provide strategy and direction for the Hotel's Food and Beverage Offering. Ensure that the culinary offering reflects fully the St. Regis Brand.
Duties & Responsibilities
To provide the strategic direction for all the Food and Beverage operational departments of the Hotel, including Restaurants, Private Dining/Bar, Banquet Operations, Kitchen Operations, Stewarding, Staff Dining Room and Food and Beverage Control.
Direct and coordinate the Food & Beverage operations of the hotel to ensure
maximum profits, at the highest standard of service and quality, including food
production, equipment use and control, banquet service, room service, beverage
service, restaurant service and food and beverage purchasing. Ensure the
cleanliness of all food and beverage facilities including the restaurants, lounges,
banquet rooms, storage rooms and kitchens.
To manage Managers to improve all operational areas in respect to standards, revenues, cost control guest and employee satisfaction.
To train and develop Managers in all aspects of management, including budgeting, forecasting, marketing and promotions, cost control and revenue generation in line with St. Regis expectations.
Responsibilities
Leadership of the operational management team including Executive Chef, Stewarding, Banquets, Food and Beverage Cost Controller, all restaurants and Bars and Executive Chef. This includes recruitment and selection, performance management, employee development and motivation, and counselling/disciplinary issues,
Maximise revenues for all areas of the operation, through innovative marketing and promotional activities, focussed customer research, creative and innovative menu's and promotions, and development of new products / services/features.
To take a leading role (in conjunction with the Market Analyst) in F&B financial reporting - Budget, Outlook, Forecasts and actual production reporting . Train Managers in all aspects of Financial Reporting.
Take a active role in the preparation of the Marketing Plan, Operation Plan and related Action Plans, including F&B pricing strategies.
Working closely with Food and Beverage Team to maintain or reduce the food cost percentage and beverage cost percentages in line with budget requirements.
Working closely with the Managers and the Director of Human Resources to ensure Payroll cost percentage are maintained or reduced in line with budget.
Conduct regular training sessions with Managers and their shiftleaders to further develop both their technical and management skills.
To work closely with all operational Managers and the Director of Engineering to ensure the Hotel is in full compliance with licencing regulations, Health and Safety at Work Act, Food Hygiene regulations and other Starwood policy and procedures.
To coordinate all operation areas to ensure that there are ‘ecomonies of scale' in relation to staff recruitment, beverage purchasing, china and glassware selection, staff uniforms, promotional activities.
Working closely with the Stewarding Manager to maintain accurate china, glass and silver stocks, ensuring that regular stocktakes and stock loss analyses are conducted, and a procedure for reduction of loses implemented.
Ensure that the operational departments work effectively as one team to provide a seamless service across the operation. Ensure communication across the hotel and spa is timely, accurate and comprehensive.
To work with the operational Managers, General Manager, Director of Sales and Advertising Agencies to develop new business opportunities within Rooms and F&B, and to continually work on improving existing operations.
To actively support Operational Innovation, developing an attitude of continuous improvement through staff involvement.
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
Opened on the 15th of August 2013 and with an unparalleled address at the heart of the spectacular Abu Dhabi Corniche, The St. Regis Abu Dhabi provides easy access to everything that this incredible city has to offer. In the heart of the business and cultural districts the hotel is a short distance from the magnificent Abu Dhabi Mosque, the city's many shopping malls, golf courses, museums and major attractions, including the incredible Formula One Grand Prix circuit and Ferrari World on Yas Island. The hotel comprises 283 fabulously appointed guest rooms including 55 suites, most of which have incredible views of both the Arabian Gulf and the city of Abu Dhabi, the one of a kind Bridge suite between the two Nation Towers is quite simply breathtaking. Each room and suite are serviced by the celebrated St Regis Butlers who will provide ever-present yet unobtrusive attention to detail, while attending to each request with discreet precision.
Among the hotels vast array of amenities are outstanding food and beverage venues including our signature day to night restaurant, Terrace on The Corniche, with the finest flavors from the region and our warm Villa Toscana, true tastes of central Italy. The Nation Riviera Beach Club attached to the hotel and accessible via a tunnel under the Corniche offers guests a magnificent stretch of private beach and outstanding leisure facilities.
Qualifications :
JOB SUMMARY
Main Responsibilities
Assist the General Manager in administering and managing the hotel's operation, maintaining established costs and quality standards. Responsible for the hotel operation in the absence of the General Manager. Participate in total hotel management as a member of the hotel Executive Committee. Oversee all areas of Food and Beverage and provide strategy and direction for the Hotel's Food and Beverage Offering. Ensure that the culinary offering reflects fully the St. Regis Brand.
Duties & Responsibilities
To provide the strategic direction for all the Food and Beverage operational departments of the Hotel, including Restaurants, Private Dining/Bar, Banquet Operations, Kitchen Operations, Stewarding, Staff Dining Room and Food and Beverage Control.
Direct and coordinate the Food & Beverage operations of the hotel to ensure
maximum profits, at the highest standard of service and quality, including food
production, equipment use and control, banquet service, room service, beverage
service, restaurant service and food and beverage purchasing. Ensure the
cleanliness of all food and beverage facilities including the restaurants, lounges,
banquet rooms, storage rooms and kitchens.
To manage Managers to improve all operational areas in respect to standards, revenues, cost control guest and employee satisfaction.
To train and develop Managers in all aspects of management, including budgeting, forecasting, marketing and promotions, cost control and revenue generation in line with St. Regis expectations.
Responsibilities
Leadership of the operational management team including Executive Chef, Stewarding, Banquets, Food and Beverage Cost Controller, all restaurants and Bars and Executive Chef. This includes recruitment and selection, performance management, employee development and motivation, and counselling/disciplinary issues,
Maximise revenues for all areas of the operation, through innovative marketing and promotional activities, focussed customer research, creative and innovative menu's and promotions, and development of new products / services/features.
To take a leading role (in conjunction with the Market Analyst) in F&B financial reporting - Budget, Outlook, Forecasts and actual production reporting . Train Managers in all aspects of Financial Reporting.
Take a active role in the preparation of the Marketing Plan, Operation Plan and related Action Plans, including F&B pricing strategies.
Working closely with Food and Beverage Team to maintain or reduce the food cost percentage and beverage cost percentages in line with budget requirements.
Working closely with the Managers and the Director of Human Resources to ensure Payroll cost percentage are maintained or reduced in line with budget.
Conduct regular training sessions with Managers and their shiftleaders to further develop both their technical and management skills.
To work closely with all operational Managers and the Director of Engineering to ensure the Hotel is in full compliance with licencing regulations, Health and Safety at Work Act, Food Hygiene regulations and other Starwood policy and procedures.
To coordinate all operation areas to ensure that there are ‘ecomonies of scale' in relation to staff recruitment, beverage purchasing, china and glassware selection, staff uniforms, promotional activities.
Working closely with the Stewarding Manager to maintain accurate china, glass and silver stocks, ensuring that regular stocktakes and stock loss analyses are conducted, and a procedure for reduction of loses implemented.
Ensure that the operational departments work effectively as one team to provide a seamless service across the operation. Ensure communication across the hotel and spa is timely, accurate and comprehensive.
To work with the operational Managers, General Manager, Director of Sales and Advertising Agencies to develop new business opportunities within Rooms and F&B, and to continually work on improving existing operations.
To actively support Operational Innovation, developing an attitude of continuous improvement through staff involvement.
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
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