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  Job Position Job Category Posted On Action
 Other Hospitality / Travel 9/22/2014 [ APPLY NOW ]
logo.gif THE CLARIDGE''SHOTEL LONDON
United Kingdom
REF NO: HS-0851
 
Education :  Bachelors Degree
Experience :  1 - 5 Years

Skills :  Relocation Eligible: Yes (Relocation may be considered within company parameters).
Degree holder would be an added advantage.
Minimum One (1) year working experience preferred.
Computer skills (Microsoft Office - Excel and Word) would be an added advantage.
Self-motivated and relationship-building abilities with co-workers.
Goal-oriented with the ability to multi-task under pressure in fast-paced work environment.


Description :  Beverage Shift Manager

Oversees all dining room, lounge, banquets and kitchen operations.
Supervise and direct the staff ensuring that:
a. The guest is greeted by the server in the shortest amount of time.
b. Empty tables are cleared within the shortest possible time.
b. The Dining Room, Kitchen, Lounge and Banquet shifts are properly staffed at all times.
c. The Dining Room, Kitchen, Lounge and Banquet areas are clean in accordance with health department regulations.
Generates schedules for all areas of food & beverage operations.
Ensure all employees are in full uniform including name badges and are conducting themselves in a professional manner.
Constantly encourages teamwork, professionalism and creativity among staff.
Ensures that employees performance is evaluated in a timely manner using the Hows It Going (HIG) forms.
Develop and implement creative strategies to increase revenues and average check amounts.
Develop effective shift strategies and ensure daily, informative shift meetings are held.
Responsible for overall guest satisfaction and necessary follow-ups to include constant monitoring of guest satisfaction surveys,
comment cards, emails, letters, phone calls.
Oversee dining reservation waves for each outlet and communication with reservations and front desk on pricing, menus, specials,
and packages.
Maintain health and safety standards within department for guests and employees.
Perform administrative responsibilities to include, but not limited to cash accountability and cash management, inventory control,
payroll and personnel procedures.
Plan, coordinate and implement special events and holiday functions.
Participate in property meetings and employee functions as required.
Approve all weekly time sheets /payroll, purchase orders, and invoices. Update time & attendance point sheets as needed.
Assist with monthly food and supply inventories as directed.
Work with Executive Chef on creating menus, pricing, specials, shared budgets for china, glass, silverware and equipment, food
costs, monthly expenses.
Responsible for the creation and communication of all restaurant operating hours and schedules.
Responsible for all P&Ls and budget process.
Required to oversee weekly timekeeping and labor; track labor through wage critiques.
Responsible for overall beverage inventory and cost of sales.
Book entertainment and process invoices/payments.
Track all outlet expenses.
Handle all restaurant marketing to include creating marketing materials.
Lead all F&B hiring and recruiting to include recruiting, job fairs and interviewing.
Lead all F&B training to include ServSafe Food Safety, Food Handlers, TIPS, Micros, Cash Handling and FOH service training.
Coaching and counseling of employees and managers.
Performs other duties as assigned.


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 Other Hospitality / Travel 9/22/2014 [ APPLY NOW ]
logo.gif THE CLARIDGE''SHOTEL LONDON
United Kingdom
REF NO: HS-0850
 
Education :  Bachelors Degree
Experience :  1 - 5 Years

Skills :  Relocation Eligible: Yes (Relocation may be considered within company parameters).
Degree holder would be an added advantage.
Minimum One (1) year working experience preferred.
Computer skills (Microsoft Office - Excel and Word) would be an added advantage.
Self-motivated and relationship-building abilities with co-workers.
Goal-oriented with the ability to multi-task under pressure in fast-paced work environment.


Description :  Banquet Coordinator :

The banquet chair oversees the entire event by providing leadership and direction for all of the other subcommittee
chairs. The chair delegates and follows up with the various subcommittee chairs. These subcommittee chairs are:
prayer team, table hosts, corporate sponsors, food, decorations, registration and name tags, program and follow up.
Basic Strategies to Develop
Young Life has developed "The 10 Essentials" for planning and implementing a successful banquet. These 10
requirements are to:
1. Determine the right type of event.
2. Set date, time and place of event.
3. Reserve banquet location.
4. Delegate committee assignments.
5. Recruit table hosts.
6. Generate a guest list.
7. Invite guests.
8. Make table seating assignments.
9. Plan program.
10. Conduct banquet follow up.

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 Kitchen Manager Hospitality / Travel 9/22/2014 [ APPLY NOW ]
logo.gif THE CLARIDGE''SHOTEL LONDON
United Kingdom
REF NO: HS-0849
 
Education :  Bachelors Degree
Experience :  1 - 5 Years

Skills :  Relocation Eligible: Yes (Relocation may be considered within company parameters).
Degree holder would be an added advantage.
Minimum One (1) year working experience preferred.
Computer skills (Microsoft Office - Excel and Word) would be an added advantage.
Self-motivated and relationship-building abilities with co-workers.
Goal-oriented with the ability to multi-task under pressure in fast-paced work environment.


Description :  Kitchen Manager:

The Kitchen Supervisor serves as a Customer Service Ambassador by insuring that the food we serve
always meets or exceeds our standards of excellence at all times, especially non-peak times when the amount of
food prepared is critical. While they report to the Operations Manager, it is expected that this person would take
responsibility for setting the expectation for all kitchen team members to work as a team to maximize our
productivity. The Kitchen Supervisor is the example of our standards at all times, whether it is cleanliness,
organization, or food quality. They are also responsible for the speed and accuracy of the team. The Kitchen
Supervisor must be able to work effectively with limited supervision and demonstrate leadership in order to
motivate others.


This is a leadership position responsible for the development and operation of their team to support one
of the most critical factors in our success, food quality
Manage our food quality standards by consistently monitoring the temperature of hot food as well as
insuring that our cold food is stored according to standards
Responsible for food safety
Perform basic repairs as needed to the kitchen equipment or seek the help of a maintenance person who
can perform repairs
Develop and cross train all team members
Ensure a sense of urgency from all kitchen team members at all times
Assign daily work stations and manage breaks
Ensure cleanliness
Partner with Front Counter Supervisors on any special requests relevant to the growth of the business
Manage the day-to-day operation
Identify and solve real problems
Enforce core values
Hold each other accountable
Improve performance




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 Other Hospitality / Travel 9/22/2014 [ APPLY NOW ]
logo.gif THE CLARIDGE''SHOTEL LONDON
United Kingdom
REF NO: HS-0848
 
Education :  Bachelors Degree
Experience :  1 - 5 Years

Skills :  Relocation Eligible: Yes (Relocation may be considered within company parameters).
Degree holder would be an added advantage.
Minimum One (1) year working experience preferred.
Computer skills (Microsoft Office - Excel and Word) would be an added advantage.
Self-motivated and relationship-building abilities with co-workers.
Goal-oriented with the ability to multi-task under pressure in fast-paced work environment.


Description :  Assistant Beverage Manager:

1) Responsible for all areas of the food & beverage operations
2) Ensure all customers are provided with outstanding service
3) Ensure kitchen, restaurant, and bar operations are opened and closed according to policy
4) Responsible for ordering supplies, and inventory control and establishing relationship with
5) suppliers ensuring the business receives competitive terms
6) Responsible for food hygiene, and health and safety issues
7) Responsible to assist in menu planning, development and meal specials
8) Ensure all kitchens and eating areas are organized and maintain a high level of cleanliness
9) Provides leadership and guidance to all team members
10) Ensure proper cash management controls are followed by all food & beverage staff members,
as per policy
11) Responsible for food quality, and presentation
12) Ensure the food & beverage operations are properly staffed with trained competent individuals
13) Maintain all liquor regulations as set out by the A.G.C.O.
14) Adhere to all government guidelines for proper and safe food and beverage service (Serve
15) Safe; Smart Serve; Food Handling Training Protocol - Ministry of Health)
16) Ensure waste is minimized and properly recorded
17) Participate on committees to assist with event details, and other special requirements
18) Responsible for report generation on a per needs, monthly and fiscal basis
19) Other duties as assigned by the Food & Beverage Manager




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 Other Hospitality / Travel 9/22/2014 [ APPLY NOW ]
logo.gif THE CLARIDGE''SHOTEL LONDON
United Kingdom
REF NO: HS-0847
 
Education :  Bachelors Degree
Experience :  1 - 5 Years

Skills :  Relocation Eligible: Yes (Relocation may be considered within company parameters).
Degree holder would be an added advantage.
Minimum One (1) year working experience preferred.
Computer skills (Microsoft Office - Excel and Word) would be an added advantage.
Self-motivated and relationship-building abilities with co-workers.
Goal-oriented with the ability to multi-task under pressure in fast-paced work environment.


Description :  Catering Manager:

1) Managing the food and beverage provision for functions and events;
2) Supervising catering and waiting staff at functions;
3) Planning menus in consultation with chefs;
4) Recruiting and training permanent and casual staff;
5) Organising, leading and motivating the catering team;
6) Planning staff shifts and rotas;
7) Ensuring health and safety regulations are strictly observed;
8) Budgeting and establishing financial targets and forecasts;
9) Monitoring the quality of the product and service provided;
10) Keeping financial and administrative records;
11) Managing the payroll and monitoring spending levels;
12) Maintaining stock levels and ordering new supplies as required;
13) Interacting with customers if involved with front of house work;
14) Liaising with suppliers and clients;
15) Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered (in contract catering);
16) Ensuring compliance with all fire, licensing, and employment regulations;
17) Maximising sales and meeting profit and financial expectations.
18) IN more senior posts, principal tasks involve:
19) Setting and agreeing budgets;
20) Monitoring quality standards;
21) Overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
22) Planning new promotions and initiatives, and contributing to business development;
23) Dealing with staffing and client issues;
24) Keeping abreast of trends and developments in the industry, such as menus, trends in consumer tastes and management issues.



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 Other Hospitality / Travel 9/22/2014 [ APPLY NOW ]
logo.gif THE CLARIDGE''SHOTEL LONDON
United Kingdom
REF NO: HS-0846
 
Education :  Bachelors Degree
Experience :  1 - 5 Years

Skills :  Relocation Eligible: Yes (Relocation may be considered within company parameters).
Degree holder would be an added advantage.
Minimum One (1) year working experience preferred.
Computer skills (Microsoft Office - Excel and Word) would be an added advantage.
Self-motivated and relationship-building abilities with co-workers.
Goal-oriented with the ability to multi-task under pressure in fast-paced work environment.


Description :  Restaurant and Food Service Manager:

1) Oversee the day-to-day operations at restaurants and other places that serve and prepare food and beverages.
2) Plan for and purchase food for food service program.
3) Ensure food in storage meets adequate levels of nutrition and sustenance.
4) Maintain required records including food production, inventory, income/expense, meal counts and personnel records.
5) Ensure program follows proper sanitation procedures.
6) Preside over food service employees, including cooks, food preparers, cashiers, and other employees.
7) Ensure safety standards are maintained while food is being cooked.
8) Prepare and serve the food.
9) Plan menus.
10) Respond to customer preferences and complaints.
11) Set prices for each product on menu.
12) Plan and budget for future meals.
13) Purchase and maintain equipment, including refrigerators, stoves, and microwaves.
14) Ensure dining experience is satisfactory.
15) Bus tables and expedite food.
16) Hire, recruit, and train employees.
17) Deliver orders to appropriate customers.
18) Direct the cleaning of the dining area and kitchen including the utensils.
19) Maintain employee records, prepare payroll, and complete paperwork to comply with laws and regulations.
20) Set alarm system.
21) Keep records of supplies and purchases.



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 Other Hospitality / Travel 9/22/2014 [ APPLY NOW ]
logo.gif THE CLARIDGE''SHOTEL LONDON
United Kingdom
REF NO: HS-0845
 
Education :  Bachelors Degree
Experience :  1 - 5 Years

Skills :  Relocation Eligible: Yes (Relocation may be considered within company parameters).
Degree holder would be an added advantage.
Minimum One (1) year working experience preferred.
Computer skills (Microsoft Office - Excel and Word) would be an added advantage.
Self-motivated and relationship-building abilities with co-workers.
Goal-oriented with the ability to multi-task under pressure in fast-paced work environment.


Description :  Food Service Supervisor:

1) Supervises employees engaged in serving food in hospital, nursing home, school, or similar institutions, and in maintaining cleanliness of food service areas and equipment: Trains workers in performance of duties.

2) Assigns and coordinates work of employees to promote efficiency of operations.

3) Supervises serving of meals.

4) Inspects kitchen and dining areas and kitchen utensils and equipment to ensure sanitary standards are met.

5) Keeps records, such as amount and cost of meals served and hours worked by employees.

6) Requisitions and inspects foodstuffs, supplies, and equipment to maintain stock levels and ensure standards of quality are met.

7) Prepares work schedules and evaluates work performance of employees.

8) May direct preparation of foods and beverages.

9) May assist DIETITIAN, CLINICAL in planning menus.

10) May interview, select, or hire new employees.

11) When supervising workers engaged in tray assembly, may be designated Tray-Line Supervisor.

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 Other Hospitality / Travel 9/22/2014 [ APPLY NOW ]
logo.gif THE CLARIDGE''SHOTEL LONDON
United Kingdom
REF NO: HS-0844
 
Education :  Bachelors Degree
Experience :  1 - 5 Years

Skills :  Relocation Eligible: Yes (Relocation may be considered within company parameters).
Degree holder would be an added advantage.
Minimum One (1) year working experience preferred.
Computer skills (Microsoft Office - Excel and Word) would be an added advantage.
Self-motivated and relationship-building abilities with co-workers.
Goal-oriented with the ability to multi-task under pressure in fast-paced work environment.


Description :  Food and Beverage Server:

1) Take and relay food and beverage orders
2) Serve food and beverages to guests
3) Check on guest satisfaction
4) Handle complaints and concerns of customers
5) Provide food and beverage product knowledge
6) Use proper serving techniques
7) Practice responsible alcohol service
8) Cash out and reconcile cash with total sales


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 Other Hospitality / Travel 9/22/2014 [ APPLY NOW ]
logo.gif THE CLARIDGE''SHOTEL LONDON
United Kingdom
REF NO: HS-0843
 
Education :  Bachelors Degree
Experience :  1 - 5 Years

Skills :  Relocation Eligible: Yes (Relocation may be considered within company parameters).
Degree holder would be an added advantage.
Minimum One (1) year working experience preferred.
Computer skills (Microsoft Office - Excel and Word) would be an added advantage.
Self-motivated and relationship-building abilities with co-workers.
Goal-oriented with the ability to multi-task under pressure in fast-paced work environment.


Description :  Dietitians:

1) Educating and advising a wide range of patients with diet-related disorders on the practical ways in which they can improve their health by adopting healthier eating habits;
2) Calculating patients' nutritional requirements using standard equations based on assessments of blood chemistry, temperature, stress, mobility and other relevant factors;
3) Analysing the nutritional content of food (including new products, if you work in the food industry);
4) Delivering group sessions to a variety of audiences, including children and patient groups;
5) Working as part of a multidisciplinary team in hospitals or in a community setting to gain patients' cooperation in following recommended dietary treatments;
6) Educating other healthcare professionals (doctors, nurses, biochemists, social workers, care workers and community workers) about food and nutrition issues;
7) Advising hospital catering departments about the specific dietary requirements of patients;
8) Running clinics in hospital outpatients departments or general practitioners' (GP) surgeries for patients who have been referred by hospital consultants, GPs or health visitors;
9) Advising athletes and sportspersons on how diet can optimise performance and recovery from injury;
10) Educating sportspersons to understand the physiology and biochemistry of different types of exercise and the role nutrition has in these processes;
11) Writing reports and case notes and maintaining accurate records;carrying out visits to people's homes, including nursing homes;
12) Preparing information packs, flyers and other promotional materials;
13) Advising the food and pharmaceutical industry.


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 Cook Hospitality / Travel 9/22/2014 [ APPLY NOW ]
logo.gif THE CLARIDGE''SHOTEL LONDON
United Kingdom
REF NO: HS-0842
 
Education :  Bachelors Degree
Experience :  1 - 5 Years

Skills :  Relocation Eligible: Yes (Relocation may be considered within company parameters).
Degree holder would be an added advantage.
Minimum One (1) year working experience preferred.
Computer skills (Microsoft Office - Excel and Word) would be an added advantage.
Self-motivated and relationship-building abilities with co-workers.
Goal-oriented with the ability to multi-task under pressure in fast-paced work environment.


Description :  1) Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.

2) Turn or stir foods to ensure even cooking.

3) Season and cook food according to recipes or personal judgment and experience.

4) Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

5) Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

6) Portion, arrange, and garnish food, and serve food to waiters or patrons.
7) Regulate temperature of ovens, broilers, grills, and roasters.

8) Substitute for or assist other cooks during emergencies or rush periods.

9) Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
10) Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

11) Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage.

12) Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.

13) Coordinate and supervise work of kitchen staff.

14) Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

15) Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

16) Bake breads, rolls, cakes, and pastries.

17) Prepare relishes and hors d'oeuvres.

18) Keep records and accounts.

19) Plan and price menu items.


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