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 (but not limited to); Banquets, In Room Dining, Breakfast, Grand Club Lounge, Pool & Bar, Commissary and Employee Cafeteria, 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 Chef(s) de Cuisine or Sous Chef(s) by guidance and demonstrations, 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 (but not limited to) Banquet, IRD, Breakfast, Staff Cafeteria and Grand Club Lounge.
- Work together with Chef(s) de Cuisine or Sous Chef(s) of each of the assigned areas, to establish, maintain and uphold the standards in Food Quality set up by the Culinary Management.
- Makes sure that the Chef(s) de Cuisine or Sous Chef(s) are conducting pre-service briefings, checking BEO's and overall hotel occupancy, and checking and assessing for any special requests made by diners, VIP's etc.
- 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 Chef de Cuisine Sous 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.
- Assists and guides the Chef de Cuisine/Sous Chef in driving all BOH associates towards the Hyatt Food Standard, as well as complying with Local Food Law.
- Supervises the correct implementation of weekly work shifts and number of kitchen associates working on each shift, and 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 Chef de Cuisine or Sous Chef by running the kitchen during 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 assists the Chef de Cuisine/Sous Chef in creative menu planning and correct food preparation.
- Ensure that a consistent, first-class product is achieve and maintained in all culinary areas, whilst adhering to operational deadlines.
- Ensures all culinary operations manuals are prepared and updated on regular basis, and implemented correctly.
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.
- Assists in recruiting, selecting and training of suitable culinary team.
- Ensures and supervises that each Manager plans and implements effective training programs for all employees, old and new, in conjunction with the training manager and departmental trainers.
- Ensures that each Manager maximizes productivity by delegating responsibilities effectively to his/her subordinates as required.
- Ensure that weekly work schedules and annual leave plans are administered and organized correctly.
- Makes sure that associate meals and associate dining services are of a consistently high standard and are comparable to our F&B outlets.
- 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.
Financial:
- To be aware of all financial budgets and goals, as well as updated forecast for the individual outlet(s).
- To ensure that each kitchen is supervised and managed accordingly, to ensure total accountability for their individual profitability.
- Ensuring all recipes and product yields are accurate and closely monitored, as well as reviewed regularly.
- Ensure that the overall operational budget of the kitchen operation is strictly followed and adhered to.
- Work in close conjunction with the Executive Chef and Director of F&B in the preparation of annual operating Budgets and Forecasts.
- Oversees that the Department's overall operational budgets are strictly adhered to.
Marketing:
- Work in close conjunction with Executive Chef and the F&B Director and his/her team to create a yearly marketing plan for each outlet.
- To continuously seek ways to assist Kitchen Managers 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.
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.
