Full Job Description
ROSEWOOD KONA VILLAGE
Located on the Kona Coast of the Big Island of Hawai‘i, the iconic Kona Village Resort will once again open its doors and welcome back ‘ohana (family) to the historic and culturally rich destination in 2023. Spanning 81 acres of stunning geologic landscape and richness, Kona Village, A Rosewood Resort will draw inspiration from the history of the site, local culture and natural elements.
Less than 10 miles north of the Kona International Airport, Kona Village, A Rosewood Resort will debut 150 unique, standalone guest hales with locally-inspired décor and a privileged sense of seclusion. An array of distinct dining venues, including the original resort’s beloved Shipwreck Bar and Talk Story Bar, will offer elevated yet relaxed experiences. The resort will also offer an array of event spaces and outdoor activities, making it an exceptional destination for meetings, events and celebrations.
EXECUTIVE SOUS CHEF
To function as the Assistant Production Manager for the Food and Beverage Department, to ensure that all the outlets and Events and MICE operate successfully, in accordance with the standard of the hotel and are individually profitable. Helps to ensure that food cost are kept in line and that business plan objectives are achieved.
Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the hotel actions have been implemented where appropriate.
Replaces the Director of Culinary or Executive Chef in his/her absence in representing the Food and Beverage function on the hotel's executive committee.
Assists in overseeing the preparation and update of individual departmental operations manuals.
Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
Ensures the smooth operation of the culinary departments in the absence of the Director of Culinary or Executive Chef.
Ensures that all guest contact culinary associates deliver the brand promise and provide exceptional guest service at all times.
Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
Spends time in culinary areas observing associate-guest/associate-internal customer interaction, working through heads of department to coach associates as necessary.
Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
Maintains positive guest and colleague interactions with good working relationships.
Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
Monitors all operations, especially during peak business periods, working through the respective head of department to make adjustments where necessary.
Ensures that all Food and Beverage Essentials are implemented.
Ensures that the culinary departments respond to the results of the consumer audit and to ensure that the relevant changes are implemented.
Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Ensures that culinary associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
Ensures that all associates are up-to-date with the availability of seasonal and new products on the market.
Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.
Works 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.
Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.
Oversees the quality and variety of food and beverages served in the Associate Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.
Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.
Maximises associate 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.
Ensures that each profit centre (e.g. Outlet, Events) is operated in line with maximising profit while delivering on the brand promise.
Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
Assists in the preparation of the annual business plan for Food and Beverage.
Assists in monthly reforecast, involving the respective heads of department as appropriate.
Assists in proactively managing costs based on key performance indicators, working through the respective heads of department as appropriate.
Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.
Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of materials management and cost audit functions.
Talent and Culture
Oversees and assists in the recruitment and selection of all Food and Beverage associates. Ensures that Kitchen managerial associates follow hotel guidelines when recruiting and use a competency-based approach to selecting their associates.
Oversees the punctuality and appearance of all Food and Beverage associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
Maximises the effectiveness of heads of department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
Conducts annual performance development discussions with associates and supports them in their professional development goals
Ensures effective training programmes for associates in coordination with the Training Manager and their Departmental Trainers.
Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
Oversees the preparation and posting of weekly work schedules in each department, making sure that they reflect business needs and other key performance indicators.
Supports the implementation of WWW, demonstrating and reinforcing Rosewood Hotels & Resorts’ Values and Culture Characteristics.
Ensures that all associates have a complete understanding of and adhere to associate rules and regulations.
Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
Provides feedback on the results of the Associate Engagement Survey and ensuring that the relevant changes are implemented.
Is knowledgeable in statutory legislation in associate and industrial relations.
Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
Exercises responsible management and behaviour at all times and positively re-presents the hotel management team and Rosewood Hotels & Resorts.
Understands and strictly adheres to rules and regulations established in the associate handbook and the Hotel’s policies concerning fire, hygiene and health and safety.
Ensures high standards of personal presentation and grooming.
Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.
Attends training sessions and meetings as and when required.
Carries out any other reasonable duties and responsibilities as assigned.
Contribute to ensuring that brand integrity and clarity are always maintained.
Is a “Brand Ambassador” at all times and ensures brand integrity and clarity are always maintained.
Model the company’s culture, vision, mission and core values at all times.
Complies to the company policies.
Works with pre-set budgetary limits.
A person who is enthusiastic, confident and open-minded with creativity, capable of working independently but also a diplomatic, discreet and reliable team player. Additionally has good communication skills and interpersonal skill while taking feedback positively. This role also requires organizational and analytical skills with strong leadership and training techniques.
QUALIFICATIONS & WORKING EXPERIENCE
5- 8 years of culinary managerial experience with demonstrated leadership.
Bachelor’s Degree preferred
Culinary Education preferred.
Must have full knowledge of cooking and presentation of food for all departments in the kitchen.
Full knowledge of sanitation requirements in food handling
Must possess a high level of creativity and high-quality standards.
Required to have good English when it comes into understanding, speaking, and writing
Must have all qualifications that are required by local law.