Bold Hospitality. Grand Experiences.
Red Sea Global is proud to partner with Grand Hyatt, one of the world's most iconic luxury hotel brands, Grand Hyatt - The Red Sea is more than a hotelit's a destination within a destination, setting a new standard for indulgent luxury in Saudi Arabia.
At Grand Hyatt, care is the most powerful force in hospitality. It lives at the heart of everything we dofrom the way we welcome our guests to how we uplift and empower our people. Our purpose is simple yet profound: We care for people so they can be their best.
Where Every Moment is Grand.
Scope of Job:
To administrate the correct operation of his/her assigned outlet at Grand Hyatt Red Sea. The scope of responsibility includes training, development and utilization of skills, focused towards achieving a consistent five-star product and guest satisfaction, while ensuring that the culinary associates are motivated, disciplined and productive. There is a key focus on enforcing operational health and safety criteria and food hygiene regulations. Assisting the Executive Sous Chefs in achieving world-class food preparation and menu planning, whilst being accountable for maintaining the established financial budgets.
Main Duties and responsibilities:
Operational:
- To supervise, coordinate, plan and control all Food Production, for his/her outlet.
- Work together with Executive Sous Chef and the team of the assigned area, to establish, maintain and uphold the standards in Food Quality set up by the Culinary Management.
- Conduct daily pre-service briefings, checking restaurant reservations and overall hotel occupancy, and checking and assessing for any special requests made by diners, VIP's etc and liaising with Exec Pastry Chef if needed.
- Make sure that purchases are in line with budget and hotel forecasts, and assure quality of products received is up to standard.
- Organize daily tastings of food accompanied by the Exec Sous Chef or Executive Chef and be demanding and critical when it comes to food quality and presentation.
- Safeguard, check and monitor that food production is followed according to set recipes and with the standard set by the culinary management.
- Supervises and consistently monitors safe usage and proper maintenance of Kitchen Equipment and Utensils.
- Drives and assists all BOH associates towards the Hyatt Food Standard, as well as complying with Local Food Law.
- Organizes and implements weekly work shifts and number of kitchen associates working on each shift, making sure that it is done on a timely manner.
- Supervises the correct record keeping of temperatures, requisitions for maintenance, following up on maintenance and initiate reports where needed.
- Assists the team by helping them on complicated dishes and by working a station if necessary when the kitchen experiences rush periods, to ensure swift outcomes without jeopardizing the product and the guest experience.
- Ensure all culinary department adheres to Company and Hotel P&P's.
- Supervises and monitors correct following of recipes and portion controls are being followed, and is the key stakeholder in creative menu planning and correct food preparation.
- Ensures that a consistent, first-class product is achieve and maintained in all culinary areas, whilst adhering to operational deadlines.
Personnel:
- To manage associates fairly and take a personal interest in knowing all culinary and stewarding associates.
- Project a positive and motivated attitude amongst all associates.
- Recruits, selects and training of suitable culinary team.
- In charge of implementing effective training programs for all employees, old and new, in conjunction with the training manager and departmental trainers.
- He/She will ensure maximum productivity by delegating responsibilities effectively to his/her subordinates as required.
- Makes sure weekly work schedules and annual leave plans are administered and organized correctly. Submits and records payroll accurately and on a timely manner.
- Ensure that the team upholds and keeps grooming standards as set forth by the Hotel Policy, as well as making sure the team looks clean and tidy in guest view.
Marketing:
- Work in close conjunction with Executive Sous Chef to create a yearly marketing plan for each outlet.
- To continuously seek ways to assist the Outlet Restaurant Manager to maximize revenues and profit.
- Fully understand the market needs and desires for each outlet to ensure that the product lines (menus) are developed to reflect those.
Administration:
- Ensure that an effective filing system is in place within the Culinary Department ands that appropriate records are prepared correctly, submitted on time and collated and filed according to the hotel P&P's.
- To control expenses wisely.
- Ensure deadlines on all projects are met.
- Ensure meeting with the team are well planned and results-oriented.
- Conduct thorough inspections of the his/her food production areas.
- To be computer literate.
- Submitting payroll correctly and on time. Ensure all team adheres to the Hotel and HR department P&P's, including time management.
Guest Service:
- Ensures that guests are always receiving an exceptional dining experience, representing true value for money.
- Spend time in the various outlets, especially during peak periods, to ensure that the operation is managed well by the outlet team.
- To be demanding and constructively critical in food preparation, presentation and overall product and service standards offered to our guests.
At Hyatt, we care for people so they can be their best. Be part of a team that values individuality, inspires creativity, and supports your growth at every stage of your journey.
