Latest Job Vacancies at Good Earth Group - 6 Positions

The primary purpose of the position is ensuring the kitchen is clean, well maintained and organized at all times. The Kitchen Steward will maintain a proper level of clean inventory with a high standard of cleanliness according to the sanitation code, ensuring that all functions are successfully executed in a courteous and professional manner, ensuring maximum guest satisfaction consistent with The Good Earth Group Standards. The Kitchen Steward, upon demonstrated job performance excellence, will be considered for numerous growth opportunities

DUTIES & RESPONSIBILITIES

• General
  • Assist the kitchen/banquet staff as needed
  • Clean all dishes, pots, utensils, silverware from the restaurant
  • Put away the dishes and all equipment used
• Take out the garbage
  • Must work as a team player
  • To ensure that mis en place is completed in your section.
  • To comply with all TGEG policies and procedures to ensure that all-statutory regulations are observed.
  • To comply with the conditions of the food hygiene policies.
  • To be flexible and willing to help other departments at busy times if required
• Maintenance
  • To maintain all equipment within the catering operation through due care and diligence as instructed.
  • To notify the outlet head chef regarding engineer call outs for all repairs on catering equipment, unless otherwise instructed.
• Health and Safety
  • Ensure the company’s Health and Safety Policy is fully promoted and arrangements have been made to carry out the policy.
  • To understand and have a working knowledge of all current Health and Safety legislation and Food Hygiene legislation and to be conversant with the rules contained therein.
  • Ensure cleaning is carried out as per the cleaning rota
  • Ensure day dotting is carried out as per HACCP
  • Ensure all stewards are trained to Basic food hygiene level as a minimum

Other Duties and Responsibilities

• The post holder will undertake training and development as appropriate and keep apprised of developments in his/her field of expertise
• This job description is current at commencement of employment. In consultation with you it is liable to variation by management to reflect or anticipate changes in, or to the job
• Review objectives with departmental heads as required
• Ensure regular reading of trade press for innovative ideas
• To have complete understanding of the group’s Employee Handbook and adhere to the regulations contained within
• Performs any other duties as assigned to him/her by management

JOB PROFILE

EDUCATION:

• High School Graduate or equivalent.
• Culinary Diploma an asset

EXPERIENCE:

3-5 years experience in a 5 star hotel in similar position

COMPETENCIES

• TASK ACHIEVEMENT
  • Adaptability/ Flexibility
  • Concern for quality
  • Influence
  • Initiative
  • Managing Performance
• RELATIONSHIP
  • Teamwork/ Cooperation
  • Interpersonal skills
  • Customer service orientation
• COMMUNICATION
  • Listening and Oral Skills
  • Written skills

TECHNICAL COMPETENCIES

• Knowledge of hotel products and services

INDIVIDUAL CHARACTERISTICS

• Enthusiastic and pleasant personality
• Able to exert fast-paced mobility for period of up to 4 hours in length.
• Creativity
• Integrity

OTHER SKILLS (LANGUAGE, COMPUTERS)

• Fluency in local language
• Fluency in English
• Knowledge of PILOT, MS Office, Gmail

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Job Description

To produce meals and services within the required deadlines and to the company’s set standards and customers’ satisfaction. To work within the catering operating budget using company nominated suppliers, while ensuring maximum guest and employee satisfaction consistent with The Good Earth Group Standards, through planning, organizing, directing, training and controlling the culinary operations and administration.

DUTIES & RESPONSIBILITIES

• General
  • To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
  • To participate in the HACCP procedure according to the company’s Food Safety Management document.
  • To ensure quality control measures and hygiene systems are achieved at all times.
  • To have total accountability for the day to day running of the kitchen service
  • To purchase all food and food related products using company nominated suppliers.
  • To achieve food budget cost controls, ensuring minimum wastage within the unit.
  • To actively participate in the ongoing management and development of menus.
  • Stock takes are produced monthly.
  • All relevant paper work is updated and filed correctly, including cleaning rota and closing down procedures
  • Stock rotation and use by dates for the production of food are followed and food is produced so as not to contribute to wastage.
  • All menus are costed accurately
• Maintenance
  • To maintain all equipment within the catering operation through due care and diligence as instructed.
  • To notify the Group Executive Chef regarding engineer call outs for all repairs on catering equipment, unless otherwise instructed.
•  Staff Management
  • To be responsible for the actions and discipline of all staff in line of command.
  • To ensure operational areas are properly prepared for all functions each day.
  • To participate in the staff meetings
  • To participate in the identification of training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality.
  • To undertake staff briefing with all team members at the start of their working day.
  • Labour tracking sheets are compiled daily and within budget
  • Time sheets are signed off and submitted to payroll on time
  • Complete annual appraisals
  • To actively recruit and select kitchen personnel
  • Development of Job descriptions
  • Staff recruitment is carried out the correct way and relevant documentation is completed prior to any placement.
• Health and Safety
  • Ensure the company’s Health and Safety Policy is fully promoted and arrangements have been made to carry out the policy.
  • To understand and have a working knowledge of all current Health and Safety legislation and Food Hygiene legislation and to be conversant with the rules contained therein.
  • Ensure cleaning is carried out as per the cleaning rota
  • Ensure day dotting is carried out as per HACCP
  • Ensure all stewardss are trained to Basic food hygiene level as a minimum
  • Quality of goods purchased is monitored

Other Duties and Responsibilities

• The post holder will undertake training and development as appropriate and keep apprised of developments in his/her field of expertise.
• This job description is current at commencement of employment. In consultation with you it is liable to variation by management to reflect or anticipate changes in, or to the job.
• Liaise direct with key customer contracts and attend review meetings giving presentation when required.
• Review objectives with departmental heads as required
• Attend HOD meetings
• Review training with junior members of staff and carry out as required.
• Customer complaints are feedback with explanations to the Group Executive Chef / Director of Operations
• Ensure sufficient chef whites are available for all the team
• Ensure regular reading of trade press for innovative ideas
• Hold 1/4rly meetings (as part of the team meeting) to discuss new ideas.
• Take every opportunity to interact with guests and obtain constructive feedback.
• To have complete understanding of the group’s Employee Handbook and adhere to the regulations contained within.
• Performs any other duties as assigned to him/her by management.

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The Food & Beverage Sales Manager will develop a sales plan that maximizes revenue by driving the sale of all facility spaces. The Food & Beverage Sales Manager plans, directly supervises and coordinates all marketing activities for the food and beverage outlets with a focus on driving and generating incremental revenue in line with organizational objectives. He / She is responsible for developing sales through new accounts as well as to oversee and works with the restaurant team to ensure that all incoming reservations are optimized and ensuring that all functions are successfully executed in a courteous and professional manner, ensuring maximum guest satisfaction consistent with The Good Earth Group Standards.

DUTIES & RESPONSIBILITIES

• Increase outlet revenues in line with organizational targets by soliciting, planning, and managing successful group and event dining to increase sales. Also ensures delivery of exceptional service experiences to our guests
• Proactively seek out marketing opportunities/outreach within the community to increase brand awareness and restaurant brand exposure
• Solicit group and event business including but not limited to direct contact with the local community, tour operators, hotels/resorts, destination companies, convention and visitor bureaus / associations, trade shows, area attractions, and meeting planners
• Possess complete knowledge of all food and beverage menus – including application of all Hospitality Standards, ingredients, preparation methods, and presentation
• Develop new accounts through pro-active sales calls
• Drive brand partnerships for all outlets
• Create marketing plans to increase revenue, and implement them through action plans
• Organize promotions (all outlets to achieve their monthly targets)
• Conduct marketing meetings
• Establish feasibility of promotions through market research and Profit & Loss
• Update database, analyze promotional post mortems and promotion P&L before major promotions
• Conduct market presentations during the monthly department head meetings.
• Ensure that all calls are handled correctly, with correct information and terminology (minimize dropped call rates and guest complaints)
• Ensure that responses to enquiries are carried out in a timely manner.
• Follow-up on and monitoring of sponsorship programs.
• Handle customer complaints and queries in conjunction with the Outlet Manager
• Effectively communicate with clients and colleagues
• Monitor and maintain poster and flyer displays as applicable
• Comply with organisational and department policies and procedures at all times.
• Review sales and other revenue generating business plans, identify gaps, ensure proactive measures to fill outlet space capacity, and meet set targets
• Contribute to the selling strategy of the outlets and manage the departments so that Team Members adhere to the strategy
• Understand the competitive marketplace and implement approaches to ensure the outlets stay competitive in the local market
• Ensure the Sales Team is developed effectively and embraces a culture of high quality standards and proactive selling
• Work effectively to build relationships with colleagues in the group
• Present the section Profit & Loss statement with the justification on the expense line (+/-5%) to division head monthly. Implement appropriate and effective measures to improve control on costs / expense
• Clear understanding of the direct competitors and seek for counter measures (vis-a-vis SWOT analysis and regular competitors survey)
• Develop annual plans, associated budgets and sales strategies, monitor performance against this initiating corrective action where necessary to ensure operations are conducted within the agreed financial parameters and targets are achieved
• Maintains departmental Standard Operating Procedures and ensures that all colleagues have a working knowledge and follow the SOPs at all times
• Negotiate and manage group/event Guest relationships through accurate drafting of proposals and contracts, responding to inquiries, as well as facilitating arrangements as they relate to the group/event
• In partnership with the executive chef and director of operations, create and price group/event menu(s)
• Provide timely direction and supervision of event logistics to restaurant team members responsible for group/event execution
• Develop and maintain timely two-way group/event communication with respective partners
• Participate in Public Relations events as needed. Meet and greet clients, conduct property tours, and promote facilities and services
• To co-ordinate with the chef, Outlet Manager and Training Manager on planning of promotion / menu planning / staff training
• Carry out any other duties as and when assigned by the Management and department
• To have complete understanding of the group’s Employee Handbook and adhere to the regulations contained within.
• Performs any other duties as assigned to him/her by management.

JOB PROFILE

EDUCATION : High School Graduate or equivalent.

Hotel Management Diploma/Degree an asset

EXPERIENCE : 3-5 years experience in a similar position

COMPETENCIES

MANAGEMENT & LEADERSHIP

• Building teamwork
• Developing others
• Motivating others
• Planning/ Organization
• Problem solving & Decision Making
• Conflict Management
• Entrepreneurial Orientation
• Stress Management
• Interpersonal Skills
• Change Management

TASK ACHIEVEMENT

• Adaptability/ Flexibility
• Concern for quality
• Influence
• Initiative
• Managing Performance

RELATIONSHIP

• Teamwork/ Cooperation
• Cross cultural sensitivity
• Interpersonal skills
• Customer service orientation

COMMUNICATION

• Listening and Oral Skills
• Written skills

TECHNICAL COMPETENCIES

• Knowledge of hospitality products and services

INDIVIDUAL CHARACTERISTICS

• Enthusiastic and pleasant personality
• Able to exert fast-paced mobility for period of up to 4 hours in length.
• Creativity
• Integrity

OTHER SKILLS (LANGUAGE, COMPUTERS)

• Fluency in local language
• Fluency in English
• Knowledge of PILOT, MS Office, Gmail

go to method of application »

The incumbent in this position is responsible for Welcome and warmly greet guests on arrival, addressing them by name whenever possible. Manage the efficient and timely seating of guests to a table that best serves their wishes, during an assigned shift in a courteous, professional manner according to proper service standards as set by The Good Earth Group.

DUTIES & RESPONSIBILITIES

• Set up dining rooms and make reservation arrangements
• Maintain clean and organized tables and work area
• Warmly and graciously greet all guests upon arrival
• Managing the phone to take reservations and takeout orders in between speaking with customers waiting to be seated
• Where applicable and when possible, open the front door for guests entering or leaving the restaurant
• Before seating guests, inspect tables for proper presentation and completeness of table layout
• Seat guest guests based on guest preferences and balancing of customer flow in service stations
• When immediate seating is limited, record guest names and number of people in party and provide guests with estimated waiting time and inform the party when tables become available
• Accommodate special seating requests for guests whenever possible
• Upon seating, offer guests a menu and inform them of their server’s name
• Present menus and take orders when possible. Ensure the quality and quantity of menus is sufficient to cater to the number of guests
• Assist service when and as needed by relaying orders to the kitchen and ensure all orders are filled in a timely and accurate fashion
• Relay messages to servers and bus persons as needed
• Thank guests as they leave and invite them to return
• Manage event related work including setting up tables and maintaining both exterior and interior of the restaurant
• To understand and strictly adhere to the Hotel’s Employee rules & regulations
• To report for duty punctually wearing the correct uniform and name tag at all times
• Performs any other duties as assigned to him/her by management

JOB PROFILE

EDUCATION : High School Graduate or equivalent.

EXPERIENCE : Minimum of two years’ experience as a hostess with an

up-scale, high volume restaurant preferable.

COMPETENCIES

• Ability to multitask and attention to detail
• Superior customer service and people skills
• Knowledge of restaurant business operations
• Flexibility in the scheduling
• Cross cultural sensitivity
• Teamwork / co-operation
• Listening and oral skills
• Basic writing skills
• Able to exert fast-paced mobility for period of up to 4 hours in length
• Strength to lift trays frequently weighing up to 10 kilos.

OTHER SKILLS (LANGUAGE, COMPUTERS)

• Fluency in local language
• Fluency in English
• Knowledge of PILOT, MS Office, Gmail

go to method of application »

go to method of application »

To produce meals and services within the required deadlines and to the company’s set standards and customers’ satisfaction. To work within the catering operating budget using company nominated suppliers, while ensuring maximum guest and employee satisfaction consistent with The Good Earth Group Standards, through planning, organizing, directing, training and controlling the culinary operations and administration in conjunction with the outlet head chef.

DUTIES & RESPONSIBILITIES

• General
  • Work with the outlet head chef to produce diversified menus in accordance with the restaurant’s policy and vision
  • Come up with new dishes which appeal to the clients, whenever required
  • Establish the working schedule and organize the work in the kitchen
  • Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
  • Plan the food design in order to create a perfect match between the dish’s aspect and its taste
  • Assist the head chef in training the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
  • Maintain order and discipline in the kitchen during working hours
  • Stock takes are produced monthly, in conjunction with the outlet head chef and done in his absence
  • Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door
  • Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients
• Maintenance
  • To maintain all equipment within the catering operation through due care and diligence as instructed.
  • To notify the outlet head chef regarding engineer call outs for all repairs on catering equipment, unless otherwise instructed.
• Staff Management
  • To be responsible for the actions and discipline of all staff in line of command.
  • To ensure operational areas are properly prepared for all functions each day.
  • To participate in the staff meetings
  • To participate in the identification of training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality.
  • To undertake staff briefing with all team members at the start of their working day.
  • Labour tracking sheets are compiled daily and within budget
  • Time sheets are signed off and submitted to payroll on time
  • Complete annual appraisals
  • To actively recruit and select kitchen personnel
  • Development of Job descriptions
  • Staff recruitment is carried out the correct way and relevant documentation is completed prior to any placement.
• Health and Safety
  • Ensure the company’s Health and Safety Policy is fully promoted and arrangements have been made to carry out the policy.
  • To understand and have a working knowledge of all current Health and Safety legislation and Food Hygiene legislation and to be conversant with the rules contained therein.
  • Ensure cleaning is carried out as per the cleaning rota
  • Ensure day dotting is carried out as per HACCP
  • Ensure all stewards are trained to Basic food hygiene level as a minimum
  • Quality of goods purchased is monitored

Other Duties and Responsibilities

• The post holder will undertake training and development as appropriate and keep apprised of developments in his/her field of expertise
• This job description is current at commencement of employment. In consultation with you it is liable to variation by management to reflect or anticipate changes in, or to the job
• Liaise direct with key customer contracts and attend review meetings giving presentation when required
• Review objectives with departmental heads as required
• Attend HOD meetings when the outlet chef is away
• Review training with junior members of staff and carry out as required
• Ensure sufficient chef whites are available for all the team
• Ensure regular reading of trade press for innovative ideas
• Hold 1/4rly meetings (as part of the team meeting) to discuss new ideas
• To have complete understanding of the group’s Employee Handbook and adhere to the regulations contained within
• Performs any other duties as assigned to him/her by management