Kempinski Hotel Muscat
Located in the modern community of Al Mouj, Muscat, and encompassing over six kilometres of stunning coastline, Kempinski Hotel Muscat is an unparalleled luxury beach resort in the capital of Oman.
The hotel features 310 comfortable rooms and suites, state-of-the-art meetings and events facilities, a business centre and an executive lounge. Ten world-class restaurants and bars provide a remarkable dining experience.
Two swimming pools and a kids pool, a kids club and a tennis court, along with various outdoor and water sports activities will ensure to spend an exciting and adventurous time. The hotel leisure facilities also feature a luxurious spa and a fully equipped health club.
Back of House Manager
Actively participate in and conduct daily meetings. Live up to the Kempinski Hotel Muscat Spirit & Identity by applying our Rules to every interaction with colleagues, guests and partners of Kempinski. Always take care of the personal appearance and grooming, adhere to the Kempinski Hotel Muscat uniform standards.
Good knowledge of the hotel emergency, fire and safety procedures.
Ensure all stewards are well trained in hotel emergency, fire and safety procedures.
Keep the work environment clean, neat and clear of potential hazards.
The safety and security of guests and employees are of vital importance
Standards / Operational
Assist Executive Chef and maintaining such systems and methods as they are necessary to supply all outlets and production areas with clean, correct and timely mice-en-place. Minimize cost by reducing breakage, loss, misuse of equipment as well as excessive chemical and supply usage to the correct but efficient levels.
Assist Executive Chef in maintaining the kitchen cleaning checklist and takes corrective action/s as required.
Control operating equipment through regular inventories and systems.
Control quality levels of products and services, operation cost, sanitation, cleanliness and hygiene in an ongoing basis.
Implement / establish HACCP-Standards.
Control the quality of contracted cleaning staff.
Ensure that all Food and Beverage Hygiene and Sanitation Standards are attained in the areas covered in this job description.
Ensure that all food production areas are supplied with clean and kitchen utensils.
Ensure that all kitchen areas and other back-of-house Food & Beverage areas are cleaned to clearly defined standards and schedules.
Ensure that all machinery is maintained regularly continually operational.
Ensure that all operating equipment is stored, cleaned, shelved and used adequately, avoiding any breakage.
Ensure that all outlets including banqueting are provided with clean operating equipment for use in the respective areas.
Establish and maintain effective colleague s relationships.
Have a complete understanding of and adhere to the company's policy relating to fire, hygiene and safety.
Maintain good working relationships with colleagues and all other departments.
Monitor and control the breakage and loss of all operating equipment.
Perform all related duties and special projects as assigned.
Respond to any changes in the departmental function as dictated by the industry, company and Hotel Management.
Responsible for the proper waste disposal in the hotel and the cleanness in the waste disposal room.
Schedule colleagues in accordance with varying business levels in order to put the payroll cost in line with the business trends and to maximize productivity.
Supervise night cleaning contractors in kitchen and back-of-house Food & Beverage areas.
Training / Development
Ensure that the standards set by the Company s policy and all stewarding staff maintains procedures regarding personal hygiene.
Have a full working knowledge and ability to supervise, train, correct and demonstrate all duties and tasks, in assigned place of work, accordingly to the standards as set.
Record all trainings in the designated training record forms.
Be responsible for subordinated employees, especially trainees and apprentices.
Implement training for subordinated employees, trainees and apprentices.
Train employees ensuring that they have the necessary skills to perform their duties with the maximum levels of productivity and efficiency.
Train and instruct on the correct usage of kitchen equipment and machinery and check that this is carried out in the correct manner by all stewarding employees as set out by the health and safety regulations and correct the application/handling if necessary.
Administration / Timekeeping
Attend daily and monthly meetings with the Kitchen and other meetings as requested by the Food & Beverage management.
Maintain all hotel records and forms as prescribed by hotel management and policies.
Perform any other duties as assigned to him/her by management.
Attend meetings and briefings as directed by the EAM i/c F&B.
Ensure that the daily logbook is utilized and complaints are immediately reported to the Executive Chef.
Help to ensure the proper purchasing request, store requisitioning and controlling of supplies.
Interview, select and recruit suitable employees for the stewarding department using prescribed sets of policies and procedures.
Make recommendations to Executive chef in regards to modernization of equipment, service methods, presentation and improvement of guest satisfaction.
Plan rosters on a 2 weeks basis and overtime, rosters, holiday requirements and absenteeism.
Assist in budgetary and payroll expense control as required.
Monitor operating costs and take corrective action when necessary to reduce expenses.
Responsible for a cost-conscious acting.
Help to ensure that the outlets operational budget is in line and costs are strictly controlled maximizing profitability.
Maximize employee productivity in order to minimize payroll costs.
Monitor stewarding operation costs and take corrective action when necessary in order to reduce expenses.
Report accidents and sickness in the logbook and report any such incidents to the Executive Chef on a daily basis.
Ensure that all potential and real hazards are reported and rectified immediately.
Reporting line as stated at Page 1 in the Reports to field.
Maximize colleagues productivity and morale within the department and consistently maintain discipline within the hotels guidelines and local legislation.
Schedule employees in line with varying business levels in order to maximize productivity and minimize payroll costs.