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Kitchen Operations Manager

1 month ago

Udaipur, Rajasthan, India Accor Full time

Job Description:

Responsibilities:

  • Assign specific duties to employees under supervision, instructing them in their work and external contracted employees.
  • Prepare work schedules using computerized planners and obtain advance approval for overtime and vacation.
  • Submit weekly payroll and overtime reports to the Director of Culinary for approval.
  • Ensure cleanliness and proper deportment among supervised employees.
  • Prepare operating equipment provision budgets for glass, silver, and chinaware in coordination with breakage and theft reports.
  • Report non-usable products to the Director of Culinary, recording them as breakage and updating par levels of equipment.
  • Prepare and maintain outlet par stocks with Restaurant Managers and prepare coat breakage reports for sections.
  • Maintain sanitation standards through local health and sanitation codes.
  • Manage contracts with vendors and suppliers, arranging special cleaning schedules as needed.
  • Ensure proper garbage sorting and removal from all areas and transfer to the garbage room.
  • Coordinate maintenance of back-of-house equipment with the Director of Culinary and Director of Engineering, scheduling weekly kitchen cleaning.
  • Coordinate with Food & Beverage Manager and Banquet Manager on equipment for festivals, promotions, and V.I.P. banquets.
  • Maintain a healthy and safe working environment.
  • Update department communication logbook and notice board.

Administration:

  • Set high standards and establish demanding but achievable goals.
  • Motivate performance, provide feedback, and review processes.
  • Build commitment and inspire people to excellent job performance.
  • Communicate Fairmont Culture, values, standards, and objectives through attitudes, approaches, and behaviors.

Financial and Revenue Responsibilities:

  • Balance financial control with Fairmont standards and values.
  • Analyze and respond to guest or mystery shopper issues.
  • Support Executive committee or Director of F&B decisions.
  • Aware of current and forecast financial/business performance or actively involved in analyzing required changes.
  • Meet financial objectives based on budget or forecast.

Training and Human Resources:

  • Induct new team stewarding members according to stewarding induction manual.
  • Perform performance reviews in a timely manner.
  • Identify employee development needs.
  • Conduct training and development for team members.

Management Skills:

  • Ensure guidelines are followed through hands-on supervision.
  • Establish procedures for promotion, employee recognition, and reviews.
  • Participate in kitchen and stewarding monthly meetings.
  • Report problems to the Director of Culinary, Executive Sous Chef, or Sous Chefs.
  • Liaise with senior chefs daily to ensure desired equipment requirements.
  • Participate in weekly back-of-house tours for cleanliness, hygiene, and maintenance.

Requirements:

  • Familiarity with hotel fire procedures.
  • Strong back-of-house, stewarding, and organizational skills.
  • Proven supervisory abilities.
  • Flexibility with time as business requires.
  • Effective communication skills.
  • Excellent grooming and attendance standards.
  • Proven experience leading and motivating teams.
  • Good computer skills (Office M/S).
  • Familiarity with hotel security procedures.
  • Familiarity with hotel Health and Safety policy and procedures.
  • Familiarity with hotel facilities and attractions.
  • Familiarity with hotel standards of operation and departmental procedures.

Qualifications:

  • Minimum 3 years of experience in same job role.
  • Excellent verbal and written communication.
  • Strong operational and technical knowledge.
  • Strong team player with excellent follow-up skills.

Our Commitment to Diversity and Inclusion:

We are an inclusive company, and our ambition is to attract, recruit, and promote diverse talent.