Job Description

Posting Date Dec 26, 2021

Job Number 21152648

Job Category Food and Beverage & Culinary

Location The Ritz-Carlton Maldives Fari Islands, North Male Atoll, Male, Maldives, Maldives VIEW ON MAP

Brand The Ritz-Carlton

Schedule Full-Time

Relocation? N

Position Type Management

Located Remotely? N

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury service the world over. We invite you to explore The Ritz-Carlton.

About The Ritz-Carlton Maldives, Fari Islands

The property is ideally located at Fari Islands, in the North Malé Atoll of the Maldives, which is a 45- minute journey by speedboat or a 10-minute seaplane flight from Malé International Airport. The resort features white sandy beaches, turquoise lagoons and coral reefs with marine life. Shaped by the Maldivian sun and shored by the Indian Ocean, guest villas at The Ritz-Carlton Maldives, Fari Island are expected to range in size from one to three bedrooms, featuring the refined elegance and legendary service that define The Ritz-Carlton brand. The property is also expected to offer a choice of outstanding culinary venues serving an array of international and local cuisines, in addition to a full suite of fitness and recreational facilities including a signature Ritz-Carlton Spa. The Ritz-Carlton Maldives, Fari Islands is part of Fari Islands, an archipelago that features three world-class hospitality brands inclusive of The Ritz-Carlton. The guests are expected to have access to a picturesque Fari Marina – the archipelago’s communal beating heart. Built around a vibrant Beach Club, Fari Marina features charming boutiques and a handpicked selection of dining options. Spaces have been designed by the renowned Kerry Hill Architects, to bring about a delicate balance of serene and social.

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.