Jobs at Radisson Hotel Group

Job Description

• Attends work on time as scheduled
• Follows hotel standards regarding personal hygiene
• Minimizes dangers by following all safety rules and regulations
• Serves bar guests their orders promptly and courteously
• Accurately records guest orders and serves beverage orders. Ensure KOTs are received and no order is processed with out one.
• Ensures proper garnishing of drinks
• Checks periodically with guests to see if they would like anything else
• Informs guests of last call
• Arranges furniture in the bar area as needed
• Ensures that the working area and station is stocked with “mise-en-place” and kept clean and tidy at all times
• Maintains a thorough working knowledge of the bar menu, wine and beer list, and content of drinks to be able to advise guests on selection and promote additional sales accordingly
• Maintains and informs all staff of non-available items in the bar daily
• Constantly checks up on guests and attends personally to enquiries, requests or complaints by the guest with a “Yes I can!” spirit
• Promotes additional sales by taking opportunities to up-sell, in a manner that is professional and courteous
• Confers with the Bar Manager concerning set-ups and reservations
• Informs the Bar Manager immediately of any irregularities or complaints
• Helps out in other stations/restaurants/tasks when needed
• Knows Micros system functions and use
• Knows how to handle intoxicated individuals
• Has full knowledge of alcohol and liquor policies and regulations, and complies fully with them
• Brief staff daily on focus items to push on sales – non-moving items and slow moving items
• Create daily cocktail special of the day for the display that is attractive, train staff on the ingredients to give them the skill to sell to the guest.
• Be creative in coming up with new products and cocktails to serve to the guest – keep the bar up to date on trends to satisfy our clients
• Engage with clients around the bar and bond with them to create a memorable moment and Yes I Can! Service
• Keep track of any expiring items and make a plan with the bar manager on how to move these items before expiry
• Check on all bar equipment daily and report any issues to bar manager/engineering/ F&D Manager
• Entertain guests with a bar show when time allows
• Ensure orders are delivered in an acceptable time and all beverages are presented up to standard
• Ensure to always use approved measured recipes
• Stock take with Cost control is done accurately
• Ensure reconciliations are done daily to ensure variances are kept to a minimum

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Control and analyze, on an on-going basis the following:

• Sufficient production, quality level, presentation, Marketing and guest satisfaction.
• Prepare Requisition for all goods needed.
• Prepare standard Recipes for Exec. Chef approval.
• Prepare with Executives Chef Promotions to market needs.
• Ensure that Production is done with quality at all times.

ADMINISTRATIVE RESPONSIBILITIES

Is responsible for the preparation of pastry menus and standard recipes in coordination with the Exec. Chef taking consideration of the following:

• Local requirement, Market needs, competition, availability of food product, Potential cost.
• Check punctuality of all staff assigned to him.
• Pass on the Executive Chef daily market list requirement.
• Prepare requisition of all goods needed according to orders work.
• Interview potential candidates select and propose for Executive Chef Approval, carry out performance appraisal, orientation, and discipline administration where necessary.
• Conduct daily shift briefing to pastry & bakery staff

TECHNICAL RESPONSIBILITIES

• Responsible for the preparation, production, presentation of all pastries & bakeries items to ensure highest quality at all time.
• Check fridge and products thoroughly to avoid spoilage.
• Check food items prepared by his subordinates and correct any mistakes immediately.
• Has knowledge of all pastry/bakery equipment, ingredient, technique and preparation & is alert in energy saving
• Ensure high standards of hygiene & HACCP in pastry and bakery
• Control the food stocks and costs as the day to day operational needs
• Make direct purchase and daily store requisition order
• Ensure grooming of staff at all times
• Does spot checks, follows up daily check lists and ensures temperature log & HACCP sheets are completed as required
• Pass any maintenance requests to Engineering department.

COMMERCIAL RESPONSIBILITIES

• Interact with individuals outside the hotel including, but no limited to, clients, suppliers, officials, competitors and other members of the local community, when requested by Ex. Chef.
• Continuously create new show pieces made of chocolate, sugar, bread, cake or other for promotion. Ensure production and quality to hotel standard is meet at all times.

HUMAN RESPONSIBILITIES

• Develop formal training plans and conduct on the job training sessions for pastry staff and Kitchen staff.
• Establish and maintains effective employee relation in his section and coordinating with the team.
• Make Monthly training calendar and training reports for the section
• Provide hand on training to staff directly whenever necessary
• Support / lead / coach / motivate pastry & bakery staff