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Job Description

Purpose of Role

To oversee and assist in directing the Culinary department in order to exceed guests and LOTTE New York Palace expectations, enhance brand image and maximize short & long term profitability

 

To assist in setting direction and provide strategic oversight of the Culinary department within the Food & Beverage Division to achieve consistently high levels of service; provide creative and innovative products; build strong relationships with guests and employees and financial success.

 

Core Job Responsibilities To contribute to the direction and provide inspirational leadership with the teams in the Culinary department in order to maximize individual and team potential and develop future capability To guide and inspire exceptional team performance & mentor managers, supervisors & team members in the Culinary department To build team capability, knowledge and resources to meet short and long term business objectives Mentor, train and coach team members, oversee new hires and track team training Manage operational coverage, work load and resource distribution within and across teams Interviewing, hiring and succession planning of staff: manage vacation, payroll and other Monitor and evaluate team performance Oversee the efforts to ensure service standards are consistently met and exceeded. To support strategic planning and long term development operational, financial and service goals of the Culinary department Enhance services and standards for the Culinary department Accountability for day to day P&L in the Culinary department Instrumental in attracting and retaining loyal guests through close working relations with Sales & Marketing Anticipate future guest trends and align services offered in the Culinary department To act as a key spokesperson for the Culinary department in order to achieve Hotel vision & build and enhance positive brand image -- with internal and external guests Develop innovative solutions to enhance communication of guest & service information Trouble shooting in complex service situations To oversee the facilitation of the Guest experience to create a seamless journey to exceed the expectation of a luxury hotel Plan and prepare with team to coordinate unique requirements, to meet the guests needs, pace and degree of personalization Identify, customize and deliver individual guest requirements. Ensure delivery of the guest experience -- Interact with guests; engaging with guests to ensure guest delight Oversee, build and nurture strong relationships with guests and employees Promote the building of strong relationships with guests and employees through sincere communication and demonstrating a genuine desire to serve Maintain contact with loyal guests and win disengaged guests back

Scope of Role Strategic planning for the Culinary department and contribute to F&B Division planning Balance short, medium and long term business & guest requirements Responsible for operational profitability of the F&B Division Budget accountability Final decision making accountability Develop long term capability of Culinary team and support departments Develop & lead complex, wide-ranging project s and/or programs Maintain knowledge of current and future Food & Beverage industry trends Work with F&B Director and F&B team in building and developing menus Contribute to the continual growth and development of managers and employees Lead role in safety and sanitation programs and practices

Experience Extensive experience in similar 5 star/5 Diamond establishment Extensive experience in a similar operational area Strong experience in a leadership role (is preferred) Previous experience in a Union environment an advantage

Functional Knowledge The specific strategic or operational knowledge need to perform the job Oversight of all kitchen production Understanding the software potential of MICROS in order to maximize the usage of this, and manage the configuration Must be able to speak, read, write and understand the primary language (s) used in the workplace Requires strong communication skills, both verbal and written Hotel or Industry & legislation: Health & Safety, licensing; employment law Knowledge of Food Service techniques and cost controls such as labor, productivity, food cost and other expenses Budgetary Analysis capabilities required Ability to supervise subordinate staff, including but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary

Leadership Competencies People Management and development Influence Communication Developing relationships Planning for Action Analyzing information Decision Making Business Development Motivation

Business management Profitable business Service Excellence Quality/Improvement Employee satisfaction
 - Strategic planning for the Culinary department and contribute to Food and Beverage Division planning  - Balance short, medium and long term business and guest requirements  - Responsible for operational profitability of the Food and Beverage Division  - Develop long term capability of Culinary team and support departments  - Develop and lead complex wide-ranging projects  - Maintain knowledge of current and future Food and Beverage industry trends  - Work with Food and Beverage team in building and developing menus  - Lead role in safety and sanitation programs and practices

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