SCOPE

Reporting to the General Managert, the Executive Chef will manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

OVERALL OBJECTIVES

• Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
• Develop and maintain menus and recipes for each restaurant, while determining product prices, ensuring accurate costing of all dishes and maintaining good gross margins.
• Maintain comprehensive product knowledge in regards to ingredients, equipment, suppliers, markets and current trends and ensure that appropriate adjustments to kitchen operations are made accordingly.
• Ensure that all rules & regulations are strictly established and adhered within the hotel including the hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• Ensure that all costs are in line with sales without compromising quality, i.e. minimum 85% LQA score.
• Create a conducive environment and ensure that innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.
• Support and implement Human Resources & Talent Development initiatives.
• Assist in preparing/consolidating the yearly budget for the department.
• Manage the consolidated inventory of Food & Beverage department’s OS&E together with the stewarding department.
• Review and update all departmental operations manuals annually.
• Assist in sourcing the best available products, constantly aim to improve quality, communicate about the products both internally and externally.
• Collaborate on the preparation of a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.
• Ensure that all managers plan and implement effective training programmes in the appointed outlets.

QUALIFICATION

• Minimum 10 years culinary experience, with 5 years in a kitchen management role, preferably with an international 5-star hotel chain.
• Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
• Experience in Banquet (preferred)
• Fluent in spoken and written English
• Possesses great leadership and motivational skills

SCOPE

The overall scope of the job includes serving food and beverages to guests in the assigned place of work, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

The job of Bartender is executed satisfactorily when:

• All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• The service team is well managed, having delegated the appropriate tasks to the team members.
• The sales are driven to the outlet’s full potential and that budget is adhered to.
• A High quality of product and service is maintained in the outlet.
• The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• A courteous, professional and efficient service is provided at all times.

MAIN RESPONSIBILITIES

• Responsible to Bar Manager.
• Responsible for Host/ Hostess
• Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times.
• A courteous, professional and efficient service is provided at all times.
• All duties and tasks are performed as per the tasks required at the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Ensure that the place of work and surrounding area is kept clean and organized at all times.
• Successfully perform opening and closing procedures established for the assigned outlet
• Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
• Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
• Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.
• Undertake reasonable tasks and secondary duties as assigned by the Department Head.
• Respond to any changes in the department as dictated by the hotel management.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Perform any other assigned reasonable duties and responsibilities as assigned.
• Project at all times a positive and motivated attitude and exercise self-control.
• Have a complete understanding of the monthly profit and loss statement of the department.
• Be able to lead the service and act as a role model to the team.
• Be able to ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Be able to ensure a great communication within the team and able to hold team meetings in the absence of the Assistant Bar Manager.
• Attend the daily Food & Beverage Meeting in the absence of the Bar Manager and Assistant Bar Manager.
• Be very knowledgeable about all service procedures of the bars, lounges and restaurants in the hotel.
• Have an excellent understanding of food in general, ingredients and preparations to ensure the right drinks, cocktails and spirit can be recommended.
• Have an excellent understanding of classic cocktails, their recipes and history.
• Have an excellent understanding of today’s cocktail trends as well as spirits and liqueurs.
• Be able to control stocks, produce efficient costing of cocktails and spirits as well as perform excellent recommendations to guests.
• Be knowledgeable of the preparation of a large number of classic cocktails and all standard long drinks.
• Participate in at least 2 national competitions per year.
• Be able to develop new recipes based on guest requests.
• Be able to fully comply to the beverage guidelines given by the hotel and management.
• Show an interest to develop and explore the local bar culture and knowing the places to go.
• Be able to run a bar from A-Z with all mise en place preparations, production of cocktails, cashiering as well as shift end duties.
• Have accomplished all internal trainings for up selling techniques, complaint handling and product knowledge.
• Understand bar culture and the night life scene.
• Continuously train on cocktails and trends.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

SCOPE

Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

OVERALL OBJECTIVES

• Set-up the assigned workstation with all the needed ingredients and cooking equipment
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes, and presentation specifications as set by the Executive Chef
• Restock all items as needed throughout shift
• Clean and maintain station for food safety, workplace safety & sanitation
• Requisite daily perishable & dry supplies for the assigned workstation if necessary
• Understand and practice the proper usage of all equipment in station and responsible for cleanliness & maintenance of them
• Assist with checking, receiving and storing of goods and maintenance of storage areas
• Maintain sanitation, health and safety standards in work areas at all given time
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with pleasant disposition.
• Ideally you will have at least 2 year in a similar role within a restaurant/cafe environment.
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

SCOPE

The overall scope of this role is to audit and analyse the hotel operational activities and provide accurate reports and recommendations.

OVERALL OBJECTIVES

To safeguard the financial integrity and stability of the hotel and minimize any exposure to potential risks. To effectively audit, analyze and interpret all aspects of material handling within the hotel. Summarize and report findings and improvement suggestions on deficiencies. Provide the departments with the information needed to efficiently run their operation.

The job of Cost Control Executive is executed satisfactorily when:

• F&B POS system is up date with current pricing.
• F&B recipe costing is up date in procurement system.
• Accuracy in preparation of daily & monthly food and beverage cost reports.
• Random spot checks are performed and documented.
• Stocks in outlets are on par with demand period.

MAIN RESPONSIBILITIES

• Responsible for performing spot checks of the receiving of goods and verifying accuracy of deliveries.
• Responsible for performing spot checks in the culinary area and verifying yielding and wastage.
• Responsible for verifying that food & beverage recipes are accurate and have updated cost and sale prices in POS & procurement system, as well as compliance during preparation.
• Responsible for randomly auditing the market list and use of seasonal items.
• Responsible for performing audits to ensure that inventory movements are recorded correctly.
• Organize and complete stock take and month-end closing procedures, including preparing journals and cost boards.
• Responsible for documenting and filing all findings and recommendation.
• Responsible for performing random inventories and verifying accuracy versus the perpetual inventory as well as that the stock levels are on par with current needs.
• Responsible for creating and distributing daily and monthly cost reports.
• Responsible for performing any additional duties assigned by Management and assisting in other areas of Accounting as needed.
• Responsible for communicating with supervisor on any discrepancies in invoices or other potential problems.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

REQUIREMENTS

• Finance trained with at least 2 years of relevant finance experience in cost control, preferably in the hotel industry.
• Organized, analytical, resourceful, meticulous and confident
• Able to multi-task and work independently in a dynamic environment with good problem solving and decision-making skills.
• Good interpersonal and communication skills
• Experience in cost control with audit background is advantageous.

SCOPE

The incumbent should ideally possess knowledge and expertise in French Brasserie cuisine and will assist in the management of Kitchen Operations. They will be responsible for menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

OVERALL OBJECTIVES

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists with organizing special events and special food promotions.
• Assists with menu planning, inventory, ordering and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Oversees and supervises kitchen staff including scheduling and training.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Monitors and maintains kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 4 years in a similar role
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

SCOPE

Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

OVERALL OBJECTIVES

• Set-up the assigned workstation with all the needed ingredients and cooking equipment
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes, and presentation specifications as set by the Executive Chef
• Restock all items as needed throughout shift
• Clean and maintain station for food safety, workplace safety & sanitation
• Requisite daily perishable & dry supplies for the assigned workstation if necessary
• Understand and practice the proper usage of all equipment in station and responsible for cleanliness & maintenance of them
• Assist with checking, receiving and storing of goods and maintenance of storage areas
• Maintain sanitation, health and safety standards in work areas at all given time
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with pleasant disposition.
• Ideally you will have at least 2 year in a similar role within a restaurant/cafe environment.
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

SCOPE

Reporting to the General Manager, the Director of Revenue Management is responsible for maximizing overall revenue through development and implementation of effective inventory and pricing strategies based on demand and competitor analysis in order to gain market share.

OVERALL OBJECTIVES

• Drive Market Share and Revenue Performance through proper pricing and mix management using competitive reports.
• Develop overall pricing strategy to include all market segments and distribution channels.
• Effectively manage and be in control of all inventory (transient, group, wholesale allotments and other) and pricing strategy in all distribution channels including branded web, 3rd party sites and the GDS.
• Responsible for effective implementation and compliance with Kempinski Revenue Management Standards.
• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

REQUIREMENTS

• Bachelor's Degree in Hotel Administration, Business, Statistics, Marketing, Finance or a relevant field of work preferred.
• Min five (05) years relevant experience.
• Strong analytical skills.
• Knowledge of PMS, Opera, Duetto, SynXis is imperative.
• Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

SCOPE

The Lady in Red is an iconic symbol of Kempinski and is in essence the Hotel Ambassador (or First Lady). As an extended arm of the General Manager she welcomes, meets and farewells hotel guests and is responsible for the communication with all guests providing highest quality service standards. The Lady in Red is empowered to take immediate decisions in respect to guest well being.

OVERALL OBJECTIVES

The job of Lady in Red is executed satisfactorily when:

• LQA (Leading Quality Assurance) audit results are 85% and above.
• CSS (Customer Satisfaction Survey) results are rated on an average with “5” and above.
• Hotel and Outlets are promoted.
• Guest complaints are minimized and if occur followed up efficient and are reported to Operations team.
• In case of immediate need, the Lady in Red helps with reception duties.

MAIN RESPONSIBILITIES

• Communication of hotel & company philosophy and internal hotel representation.
• Have an in-depth knowledge of the hotel and the geographical layout of the city / surroundings.
• Knowledgeable about all VIPs in-house, hotel functions and special events.
• Collect as much feedback information on VIPs as possible (on daily basis) by checking e.g. Google, Opera PMS company wide, briefs and distribute this information within the hotel to all relevant departments by e.g. daily guest fact sheets/reports, newsletter, etc. and ensure information is updated in the guest profile.
• Welcome, facilitate and bid farewell to as many guests as possible.
• Top VIPs MUST be welcomed upon arrival, escorted to their room and bid farewell upon departure.
• Liaise with FOM and GM, to prepare tailor made guest itinerary for Top VIP’s when appropriate and coordinate VIP greetings and departures – ahead of time.
• Obtain as much information about a guest’s stay to be entered in the guest history.
• Welcome visitors to the hotel, assist with general information, internal promotions and directions.
• Handle guest complaints and requests in a polite and efficient manner, give further instructions to the relevant staff if needed to ensure optimal guest satisfaction.
• Maintain a record of all complaints and requests, follow up and inform concerned operating departments.
• Perform special projects and related duties as assigned.
• Walk throughout the hotel recognizing guests and engage with them appropriately.
• Attend & participate in daily briefings as scheduled.
• Report potential and existing hazards and rectified immediately.
• Provide information to all guests regarding the services and possible internal promotions of the hotel.
• Senior Management on any unusual circumstances that might affect guest service and expectation.
• Take decisions on upgrades / comps / rebates etc. as per stipulated hotel policies and procedures.
• Participate in training programmes.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

SCOPE

The Lady in Red is an iconic symbol of Kempinski and is in essence the Hotel Ambassador (or First Lady). As an extended arm of the General Manager she welcomes, meets and farewells hotel guests and is responsible for the communication with all guests providing highest quality service standards. The Lady in Red is empowered to take immediate decisions in respect to guest well being.

OVERALL OBJECTIVES

The job of Lady in Red is executed satisfactorily when:

• LQA (Leading Quality Assurance) audit results are 85% and above.
• CSS (Customer Satisfaction Survey) results are rated on an average with “5” and above.
• Hotel and Outlets are promoted.
• Guest complaints are minimized and if occur followed up efficient and are reported to Operations team.
• In case of immediate need, the Lady in Red helps with reception duties.

MAIN RESPONSIBILITIES

• Communication of hotel & company philosophy and internal hotel representation.
• Have an in-depth knowledge of the hotel and the geographical layout of the city / surroundings.
• Knowledgeable about all VIPs in-house, hotel functions and special events.
• Collect as much feedback information on VIPs as possible (on daily basis) by checking e.g. Google, Opera PMS company wide, briefs and distribute this information within the hotel to all relevant departments by e.g. daily guest fact sheets/reports, newsletter, etc. and ensure information is updated in the guest profile.
• Welcome, facilitate and bid farewell to as many guests as possible.
• Top VIPs MUST be welcomed upon arrival, escorted to their room and bid farewell upon departure.
• Liaise with FOM and GM, to prepare tailor made guest itinerary for Top VIP’s when appropriate and coordinate VIP greetings and departures – ahead of time.
• Obtain as much information about a guest’s stay to be entered in the guest history.
• Welcome visitors to the hotel, assist with general information, internal promotions and directions.
• Handle guest complaints and requests in a polite and efficient manner, give further instructions to the relevant staff if needed to ensure optimal guest satisfaction.
• Maintain a record of all complaints and requests, follow up and inform concerned operating departments.
• Perform special projects and related duties as assigned.
• Walk throughout the hotel recognizing guests and engage with them appropriately.
• Attend & participate in daily briefings as scheduled.
• Report potential and existing hazards and rectified immediately.
• Provide information to all guests regarding the services and possible internal promotions of the hotel.
• Senior Management on any unusual circumstances that might affect guest service and expectation.
• Take decisions on upgrades / comps / rebates etc. as per stipulated hotel policies and procedures.
• Participate in training programmes.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

SCOPE

Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

OVERALL OBJECTIVES

The job of Commis is executed satisfactorily when:

• Kitchen equipment is prepared for use.
• Communication is polite and displays courtesy to guests and internal customers.
• Familiarity with property safety, first aid and fire and emergency procedures is displayed and equipment is operated safely and sensibly.
• Awareness of OH&S policies and procedures is demonstrated and it is ensured that all procedures are conducted safely and within OH&S guidelines.
• HACCP is implemented and practiced.

MAIN RESPONSIBILITIES

• Prepare kitchen equipment for use.
• Assemble and prepare ingredients for menu items.
• Prepare simple food items.
• Prepare food for service.
• Assist with checking, receiving and storing of goods.
• Maintain storage areas.
• Clean kitchen and equipment.
• Handle waste and linen.
• Maintain a hygienic kitchen and high standards of personal hygiene.
• Attend all briefings.
• Participate in training.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

SCOPE

Reporting to the Executive Housekeeper, the Housekeeping Supervisor is responsible for directing and controlling the day-to-day housekeeping operations on the Floors or in the Public Areas in order to ensure the highest standards of cleanliness. He/She will assist with the allocation of task and special assignment to the housekeeping team and will check and inspect guest rooms and the turnover of spaces to ensure guest satisfaction.

OVERALL OBJECTIVES

• Allocate and direct the work assignments of supervisory and non-supervisory staff in an efficient manner to ensure that guests and other departments receive prompt and courteous service.
• Attend daily briefings and take note of VIP arrivals and the special attention items for the guests.
• Conduct briefings with the room attendants and ensure they execute the special requests.
• Check vacant, clean rooms on the report and report any discrepancies both to housekeeping for assignment and to the hotel duty manager for investigation.
• Conduct monthly training sessions with existing employees in order to meet the identified training needs.
• Schedule routine inspection by supervisors, of all housekeeping areas including occupied and non-occupied rooms.
• Control usage of all amenities and cleaning supplies to ensure compliance to budget and ensure appropriate usage of equipment and tools.
• To ensure sufficient linen and guest supplies for room attendant use on his/her assigned floors.

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Minimum 2 years of relevant working experience in hospitality industry.
• Knowledge of proper cleaning techniques and requirements, use of equipment, and chemical handling
• Able to perform shift work.

SCOPE

The Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent should ideally possess knowledge and expertise in French Brasserie cuisine and is responsible for menu planning, recipe development and costing. He/She will be part of the new restaurant opening team and will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences.

OVERALL OBJECTIVES

• Ensure customer satisfaction, profitability and overall success of the assigned outlet.
• Develop, curate and maintain menus, recipes and costing.
• Participate and supervise the culinary team in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Effectively manage labour and operating expenses while ensuring productivity and efficiency.
• Recruit, develop, train and engage team members while creating and maintaining a conducive working environment and ensure that innovation and new ideas are fostered and implemented.
• Ensure that All HACCP guidelines are achieved and maintained.
• Other ad-hoc duties as assigned

REQUIREMENTS

• Minimum 8 years culinary experience, with 3 years in a kitchen management role in a reputable restaurant and/or an international 5-star hotel
• Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
• Fluent in spoken and written English with good interpersonal and communication skills
• Possesses great leadership and motivational skills
• Strong organizational and time-management abilities with good problem solving and decision-making skills.
• Ability to interact effectively with guests, ensuring a memorable dining experience

SCOPE

Organize, control and issue linen and uniforms under the guidance of the Linen Room/Uniform Supervisor and in accordance with the standards set by Kempinski.

OVERALL OBJECTIVES

The job of Uniform Attendant is executed satisfactorily when:

● Uniforms are cleaned, kept and issued in time and according to standard.

● Quality of uniforms is well tailored & maintained.

● Hygiene standards are strictly monitored and followed.

● LQA (Leading Quality Assurance) audit results are 85% and above.

MAIN RESPONSIBILITIES

● Responsible for marking all newly received linen and uniforms and placing in proper storage in clean environment, then issuing to the relevant departments and employees.

● Receive, sorts and double checks condition of uniforms, record all outgoing and incoming from the laundry thoroughly before storing and issuing.

● Issue uniforms according to established procedures only, i.e. dirty for clean, or against requisition.

● Inform Executive Housekeeper of any un-removable stains, damages or any abuse noticed in checked uniforms.

● Separate uniforms that need repair and/or special treatment and forward it to the Tailor and/or Laundry Manager for immediate action.

● Distribute cleaning rags on a dirty to clean basis.

● Prepare all uniform for inventories as advised by Executive Housekeeper.

● Assist Executive Housekeeper in checking quality and quantity of all new incoming textiles to ensure they meet the Hotel’s specifications and provide new incoming stocks with accurate stamps.

● Report to the Executive Housekeeper when stocks reach the minimum for re-order purposes.

● Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve overall objectives of this position.

● Understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health & Safety.

● Ensure that all potential and real hazards are reported and rectified immediately.

● Perform any other duties as assigned to them by management.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

SCOPE

The incumbent in this position is responsible for answering all incoming calls originating from within and outside the hotel in a friendly and caring manner according to the Kempinski and LQA standards.

RESPONSIBILITIES

• Answer all incoming calls, connect them to the appropriate extension in an efficient, friendly and caring manner according to the Kempinski standards.
• Write down messages accurately for our guests and deliver messages in a timely manner.
• Handle guests' requests for DND (Do Not Disturb) and confidential status.
• Handle personal wakeup call requests for guests according to the LQA standard and automatic wakeup call requests for group and crew guests.
• Answer all guest questions / requests in a friendly and caring manner, take appropriate actions or if needed, refer the matters to the relevant persons to handle. It may be providing information or assistance to make an outside call or handling a complaint, etc.
• In case of emergency, handles all communications for the hotel whilst serving as the communication center.
• Additional responsibilities and tasks as assigned.

REQUIREMENTS

• Minimum O levels or Diploma in Hospitality Management.
• Excellent communication skills.
• Minimum 1 year experience in hotel service line.
• Ability to maintain highest standards of professionalism, ethics, grooming and attitude.
• Willingness to work on rotating shifts, weekends and public holiday.

SCOPE

The incumbent in this position is responsible for assisting the guests with their luggage upon arrival and departure according to our service standards in order to ensure guest satisfaction.

OVERALL OBJECTIVES

The job of Bellman is executed satisfactorily when:

LQA (Leading Quality Assurance) audit results are 85% and above.

Luggage service is thoroughly timely and efficient.

Guest are escorted to their rooms and familiarized with the Hotel and its services.

MAIN RESPONSIBILITIES

• Welcome the guests upon their arrival in a friendly and caring manner according to the Kempinski standards and assist them with the delivery of their luggage to their room in an efficient and timely manner to ensure guest satisfaction.
• Escort guests to their room. For first time guests, explain hotel services. In the room, provide further explanations on facilities to ensure guest comfort during the length of their stay. For regular guests, if appropriate, maintain a friendly and caring conversation.
• Keep abreast on hotel products and services as well as on tourist and business traveling information that may be of any interest to our guests.
• Handle guest requests in a polite and efficient manner; refer requests to relevant staff if needed to ensure customer satisfaction. Follow up when necessary.
• Collect luggage from guest rooms and keep them in a secure area until guest departure.
• Maintain visibility in the lobby entrance area and offer assistance to guests when seeing them carrying their luggage on their own.
• Upon requests, store guest luggage into the luggage storage room. Handles all luggage with care.
• Maintain cleanliness and tidiness of luggage storage room.
• Any other duties, which may be assigned to them from time to time as directed by their Supervisor or Manager.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

The job of Chef De Cuisine is executed satisfactorily when:

• Standard recipes are developed and written.
• New dishes and products are developed.
• Outstanding culinary technical skills are maintained.
• Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
• Effective employee working relationships are established and maintained.
• All HACCP guidelines are achieved and maintained.

Main Responsibilities

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Maintain a hygienic kitchen and personal hygiene.
• Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department’s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

SCOPE

Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

OVERALL OBJECTIVES

• Set-up the assigned workstation with all the needed ingredients and cooking equipment
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes, and presentation specifications as set by the Executive Chef
• Restock all items as needed throughout shift
• Clean and maintain station for food safety, workplace safety & sanitation
• Requisite daily perishable & dry supplies for the assigned workstation if necessary
• Understand and practice the proper usage of all equipment in station and responsible for cleanliness & maintenance of them
• Assist with checking, receiving and storing of goods and maintenance of storage areas
• Maintain sanitation, health and safety standards in work areas at all given time
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with pleasant disposition.
• Ideally you will have at least 2 year in a similar role within a restaurant/cafe environment.
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

SCOPE

The overall scope of the incumbent includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

• Recommend, take order, and serve food and beverages to customers
• Answer guest questions and handle guest requests in a polite and efficient manner.
• Connecting with customers to build a loyal customer base
• Inventory monitoring and waste management and reduction
• Cashiering duties, outlet opening and closing procedures
• Do routine cleaning and maintain cleanliness of workstation.
• Follow food and beverage safety and hygiene policies and procedures.
• Lead the service and act as a role model to the team.
• Ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Ensure a great communication within the team and able to hold team meetings in the absence of the Assistant Restaurant Manager.
• Attend the daily Food & Beverage Meeting in the absence of Restaurant Manager and Assistant Restaurant Manager.
• Other ad-hoc duties

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English
• Ideally you will have at least 1 year in a similar role within a restaurant/cafe environment.
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

SCOPE

Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

OVERALL OBJECTIVES

The job of Commis is executed satisfactorily when:

• Kitchen equipment is prepared for use.
• Communication is polite and displays courtesy to guests and internal customers.
• Familiarity with property safety, first aid and fire and emergency procedures is displayed and equipment is operated safely and sensibly.
• Awareness of OH&S policies and procedures is demonstrated and it is ensured that all procedures are conducted safely and within OH&S guidelines.
• HACCP is implemented and practiced.

MAIN RESPONSIBILITIES

• Prepare kitchen equipment for use.
• Assemble and prepare ingredients for menu items.
• Prepare simple food items.
• Prepare food for service.
• Assist with checking, receiving and storing of goods.
• Maintain storage areas.
• Clean kitchen and equipment.
• Handle waste and linen.
• Maintain a hygienic kitchen and high standards of personal hygiene.
• Attend all briefings.
• Participate in training.

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 1 year in a similar role within a restaurant/cafe environment.
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

SCOPE

The incumbent in the position is responsible for supervising the operations at the reception. He/she will support and assist the Front Office and other departments to ensure that the highest professional services are given to all guests in accordance with the Kempinski and Leading Quality Assurance (LQA) service standards.

OVERALL OBJECTIVES

• Plan and supervise the day-to-day operations of the Reception section which are related to the arrival and departure of guests, including the room sales, the room assignments of VIPs, Groups and Crews and room registrations.
• Ensures that all guests receive prompt, cordial attention and personal recognition and resolves related problems.
• Handles guest requests and complaints in a polite and efficient manner, gives further instructions to the relevant staff if needed to ensure customer satisfaction and maintains a record of all complaints received from all guests. Follow up when necessary.
• Liaise and coordinate with various departments to ensure all information on guests are accurate such as rate, room type, billing, guest requests and oversee that guests’ specific requirements are addressed in an efficient manner.
• Control room availability for walk-ins and establish accountability for guests’ departure dates and times.
• Follow up with Housekeeping any unresolved room discrepancies.
• Maintain reservation procedures, same day arrivals.
• Check all arrivals folios, follows up on credit standing of walk-in guests and validity of account to company instructions.
• Check all billing instructions and guest credit for accuracy. Follow up and resolve related issues.
• Understand and carries out duties in line with Hotel Emergency Procedures.
• Inspects guestrooms on a daily basis.
• Responds promptly to any operational requests from Front Office and other hotel departments.
• Other ad-hoc duties

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English
• Minimum 3 years experience in a similar role
• Comprehensive Opera knowledge
• Mature & Customer focused.

SCOPE

Reporting to the Director of Finance, the incumbent has to handle and monitor all matters relating to customer credit and timely collection of outstanding debts as well as timely issuing of invoices.

OVERALL OBJECTIVES

• To safeguard the financial integrity and stability of the hotel and minimize any exposure to potential risks.
• To ensure the timely and accurate issuing of invoices and collection of payments and deposits.
• Responsible for recording payments to the City Ledger daily, and verifying accuracy of all AR postings.
• Investigate disputed charges and follow up when necessary.
• Responsible for reconciling the control accounts on a monthly basis.
• Prepare statements for outstanding City Ledger accounts and pending deposit payments.
• Responsible for handling all billing and reconciling credit card transactions.
• To follow-up on customer inquiries on a timely basis.
• Other ad-hoc duties as assigned.

REQUIREMENTS

• Finance trained with at least 1 year of relevant finance experience in AR, preferably in the hotel industry.
• Experience with hotel accounting software (e.g. Opera, MICROS, FutureLog) an advantage.
• Strong computer skills, including Microsoft Office (Excel/PowerPoint/Word)
• Organized, analytical, resourceful, meticulous and confident.
• Able to multi-task and work independently in a dynamic environment with good problem solving and decision-making skills.
• Good interpersonal and communication skills.
• Able to start from August to October 2024

SCOPE

The incumbent in the position is responsible for managing the Guest Relation Section and providing the highest professional services in accordance with Kempinski’s policies, procedures, and service standards. They also act as a representative of the hotel management and handle all guest relation matters brought to their attention, to the satisfaction of the guest.

OVERALL OBJECTIVES

The job of Guest Relations Manager is executed satisfactorily when:

KEA (Kempinski Experience Assessment) audit results are 85% and above.

LQA (Leading Quality Assurance) audit results are 85% and above.

CSS (Customer Satisfaction Survey) results are rated on an average with “5” and above.

Hotel and Outlets are promoted.

Guest complaints are minimized and if occur followed up efficient and are reported to Operations team.

In case of immediate need, the Guest Relations Manager helps with reception duties.

MAIN RESPONSIBILITIES

Communication of hotel & company philosophy and internal hotel representation.

Have an in-depth knowledge of the hotel and the geographical layout of the city / surroundings.

Be knowledgeable about all VIPs in-house, hotel functions and special events.

Collect as much feedback information on VIPs as possible (on daily basis) by checking e.g. Google, Opera PMS company wide, briefs and distribute this information within the hotel to all relevant departments by e.g. daily guest fact sheets/reports, newsletter, etc. and ensure information is updated in the guest profile.

Welcome, facilitate and bid farewell to as many guests as possible.

Top VIPs MUST be welcomed upon arrival, escorted to their room and bid farewell upon departure.

Prepare the iPads for in-room check-ins.

Prepare the daily amenity report.

Handle special amenity requests and room setup’s for anniversaries, birthdays, honeymoons etc.

Liaise with FOM, to prepare tailor made guest itinerary for Top VIP’s when appropriate and coordinate VIP greetings and departures – ahead of time.

Obtain as much information about a guest’s stay to be entered in the guest history.

Welcome visitors to the hotel, assist with general information, internal promotions and directions.

Handle guest complaints and requests in a polite and efficient manner, give further instructions to the relevant staff if needed to ensure optimal guest satisfaction.

Maintain a record of all complaints and requests, follow up and inform concerned operating departments.

Handle all incoming Guest Intelligence Pre-Arrival Surveys.

Create and implement a minimum of 5 Platinum level and 3 Black level Local Experiences for the hotel.

Perform special projects and related duties as assigned.

Walk throughout the hotel recognizing guests and engage with them appropriately.

Attend & participate in daily briefings as scheduled.

Report potential and existing hazards and rectified immediately.

Provide information to all guests regarding the services and possible internal promotions of the hotel.

Senior Management on any unusual circumstances that might affect guest service and expectation.

Take decisions on upgrades / comps / rebates etc. as per stipulated hotel policies and procedures.

Participate in training programs.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English
• Minimum 3 years experience in a similar role
• Comprehensive Opera knowledge
• Mature & Customer focused.

SCOPE

The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

• Recommend, take order, and serve food and beverages to customers
• Answer guest questions and handle guest requests in a polite and efficient manner.
• Connecting with customers to build a loyal customer base
• Inventory monitoring and waste management and reduction
• Cashiering duties, outlet opening and closing procedures
• Do routine cleaning and maintain cleanliness of workstation.
• Follow food and beverage safety and hygiene policies and procedures.
• Lead the service and act as a role model to the team.
• Ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Ensure a great communication within the team and able to hold team meetings in the absence of the Assistant Restaurant Manager.
• Attend the daily Food & Beverage Meeting in the absence of Restaurant Manager and Assistant Restaurant Manager.
• Other ad-hoc duties

SCOPE

The Security Officer is responsible for ensuring a safe and secure environment for guests and team members. He/She must ensure that safety and security measures in the hotel are observed at all times and will respond to first aid incidents and apply effective first aid for guest and team members.

OVERALL OBJECTIVES

• Take charge of the control room and monitor CCTV at all times.
• Handle all incoming information etc with confidentiality and forward to the concerned person.
• Provide support in emergency situations and accompany guests or team members to local authorities/hospital if required.
• Ensure that all fire exits and corridors are free from obstruction at all times.
• Respond to any fire/smoke alarms in the hotel and be ready to act accordingly.
• Ensure that gate passes are issued for all items/stock that leave the hotel and each item to be logged in the register book.
• Ensure that all fire-fighting equipment is in good working condition and all the emergency lights are illuminated.
• Conduct patrols in and around the hotel, driveway and parking spaces to detect any irregularities, which may include suspicious behaviour or security breaches.
• Conduct random checks on consignments and team members entering/leaving the hotel and their personal belongings at the security checkpoint to impede pilferage.
• Conduct basic Investigation and Fact-findings and provide assistance to Guests and team members when handling incidents.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Able to present a professional image and deal with incidents in a discreet, confident and confidential manner.
• Minimum 2 years of relevant working experience in hospitality industry.
• Possesses a valid Security licence.
• Able to perform shift work.

Job Description

· Responsibilities include:

- Packing and distributing of mooncakes

- Assisting with loading and unloading of mooncakes for distribution

- Promoting and selling of mooncakes

- Cashiering duties using POS machines (Training provided)

- Basic housekeeping duties

- Other adhoc duties assigned by the supervisor

Requirements:

- Good communication skills and the ability to interact with people from various walks of life.

- Target Driven

- Able to work retail hours including weekends

- Experience in retail or sales would be advantageous

* Working Period and Timing: 01 Aug to 20 Sep 2024, 9 hours/day (depending on operational needs)

* Priority will be given to candidates who are able to commit to the entire period.

* Uniform: Shirt (provided) and black long pants