ASTON INN Lumajang-Food and Beverage Kitchen Leader (HOD)

Ready to take on a challenging and rewarding role in Food Products? Join our team and make a difference in the hospitality industry!

Job Requirements:

• Ready to be placed in ASTON Inn Lumajang, East Java
• Has a S-1/D-3 on FB Product/ Culinary background
• Attention to Detail
• Teamwork and Personal Impact
• Good Communication and Influencing
• Problem Solving, Must be resilient, even-tempered, and calm under challenge
• Clear and assertive communication
• Independent and Initiative to take active and has positive vibes
• Willingness and ability to work in a dynamic and collaborative environment
• Adaptable to the changes and going beyond the call of duty to satisfy customer needs
• Multifunction and Self-motivation
• Positive attitude, Eye for detail, Personal grooming and etiquette, and Integrity

Job Description:

• To ensure that culinary activities are aligned with the respective Corporate Strategy and that the Hotel Actions have been implemented where appropriate.
• To oversee the preparation and update of individual Departmental Operations Manuals.
• To conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
• To ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
• To ensure that employees also provide excellent service to internal customers as appropriate.
• To spend time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.
• To handle all guest and internal customer complaints and inquiries courteously and efficiently, following through to make sure problems are resolved satisfactorily.
• To maximize employee 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.
• To ensure that each profit center (e.g. Outlet, Banquets) is operated in line with maximizing profit while delivering on the brand promise.
• To ensure that each cost center (e.g. stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
• To assist in the preparation of the Annual Business Plan for Food and Beverage.
• To strategically analyze business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
• To proactively manage costs based on key performance indicators, working through the respective Heads of Department as appropriate.
• To ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling, and licensing are adhered to, including the timely and accurate reporting of financial information
• To assist in the inventory management and on-going maintenance of hotel operating equipment and other assets.
• To assist with the input of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
• To assist in the preparation, utilization and update of an Annual Marketing Plan, broken down as necessary by department.
• To constantly evaluate local, national, and international market trends, vendors, and other hotel/restaurant operations to make sure that the hotels own operations remain competitive and cutting edge.
• To look for Marketing and Public Relations opportunities to increase awareness and ultimately business.
• To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• To monitor all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
• To encourage employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• To work closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• To make sure that culinary employees work in a supportive and flexible manner with other departments, in the spirit of We work through Teams.
• To make sure that all employees are up to date with the availability of seasonal and new products on the market.
• To taste and monitor the food products served throughout the operation, providing feedback where appropriate.
• To work with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
• To work closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.
• To oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuring that this outlet is operated to the same standard as any other outlet.
• To oversee and assist in the recruitment and selection of all culinary employees. To make sure that Outlet Chefs follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.
• To oversee the punctuality and appearance of all culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and departments grooming standards.
• To maximise the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
• To conduct annual Performance Development Discussions with Heads of Department and to support them in their professional development goals. To ensure that they in turn conduct annual Performance Development Discussions with their employees.
• To ensure that each Head of Department plans and implements effective training programmes for their employees in coordination with the Training Manager and their Departmental Trainers.
• To ensure that all employees have a complete understanding of and adhere to employee rules and regulations.
• To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• To feedback the results of the Employee Opinion Survey and to ensure that the relevant changes are implemented.
• To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organisations.
• To respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.
• To read the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety
• To attend training sessions and meetings as and when required.
• To carry out any other reasonable duties and responsibilities as assigned.