Rosewood Hotel Group Trang chủ

Administration

·       Assists to ensure that culinary activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.

·       Assists in the preparation and updates of individual departmental operations manuals.

·       Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

 Guest Satisfaction

·       Ensures that all guest contact culinary associates deliver the brand promise and provide exceptional guest service at all times.

·       Ensures that associates also provide excellent service to internal customers in other departments as appropriate.

·       Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

·       Maintains positive guest and colleague interactions with good working relationships.

 Operations

· Build concept, design menu & maintain Korean restaurant image.        

· Ensures that all company minimum brand standards have been implemented.

·       Works closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

·       Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

·       Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

·       Spends time in culinary areas observing associate-guest/associate-internal customer interaction, working through heads of department to coach associates as necessary.

·       Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

·       Directs food apportionment policy to control costs.

·       Introduces and tests the market with new products which are market-orientated in terms of price and product.

·       Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.

·       Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

·       Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

·       Tests cooked foods before plate-up and service.

·       Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

·       Devises special dishes and develops innovative recipes.

·       Establishes and enforces nutrition and sanitation standards for restaurant.

·       Ensures that all Food and Beverage Essentials are implemented.

·       Responds to the results of the consumer audit and ensures that the relevant changes are implemented.

 Marketing

·       Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.

·       Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.

Finance

·       Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

·       Directs associates to ensure productivity meets standards given in accordance with Rosewood Hotel Group’s design standards and criteria and the Rosewood Hotel Group’s Food and Beverage operations brand product guidelines.

·       Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

·       Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

 Team

·       Oversees and assists in the recruitment and selection of all Food and Beverage associates. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates.

·       Through hands-on management, supervises closely all Outlet Chefs in the performance of their duties in accordance with policies and procedures and applicable laws.

·       Develops the skills and effectiveness of all kitchen associates through the appropriate training, coaching, and/or mentoring.

·       Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

·       Ensures effective training programmes for associates in coordination with the Training Manager and their Departmental Trainers.

·       Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

·       Conducts annual performance development discussions with associates and supports them in their professional development goals.

·       Supports the implementation Rosewood Hotels & Resorts’ Values and Culture Characteristics.

·       Ensures that associates have a complete understanding of and adhere to associate rules and regulations.

·       Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. 

·       Provides feedback on the results of the Associate Engagement Survey and ensuring that the relevant changes are implemented

 Other Duties

·       Ensuring the that all guests are made to feel welcomed, and appreciating the richness of culture diversity of your clients, associates and location

·       Solve and manage guests issues in a professional manner

·       Ensure confidentiality and security of all data and documents in the property

·       Abides by the Rosewood Hotel and Resorts Associate handbook

·       Abides by the Rosewood Hotel and Resorts Confidentiality Code of Conduct

 Criteria 

• Culinary diploma or professional culinary certification from a recognized institution.
• Food Safety & Hygiene (HACCP or equivalent) certification or proof of training. 
• Korean culinary expertise or certification is highly preferred.
• Minimum 3 years in a leadership role within a Korean restaurant or Korean specialty outlet.
• Experience in luxury hotels, upscale standalone Korean restaurants, or integrated resorts preferred.
• Pre-opening experience is an advantage.
• Korean speaking
• Passion for delivering authentic Korean dining experiences.
• Experience handling VIP dining experiences and special events.
• Excellent communication and teamwork skills with front-of-house and other departments.

While this job description is intended to be an accurate reflection of the duties involved in this position, it is not to be regarded as exhaustive. The company reserves the right to add, remove or alter duties when business need dictates. 

As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.

The 366 all-pool villa resort is situated on the southwestern tip of Phu Quoc, just a 20-minute drive from the airport, on 60 hectares of tropical landscape facing acclaimed Khem Beach - a 3.5km crescent-shaped swathe of idyllic shoreline overlooking the Gulf of Thailand. Akin to a luxury beach village, the resort is a fitting home to explore the natural wonders of Phu Quoc, the largest island of Vietnam.