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Head Waiters


The Role
To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
To generally promote and ensure good inter-departmental relations.
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
To assist the Assistant Manager / Restaurant Manager in any task outlined/detailed by him/her.
To take time and get to know the guests, and to be committed to service excellence.
To provide service that is sincere, warm and enthusiastic, ensuring the guests satisfaction.

Key Deliverables and Responsibilities

Planning & Organizing:
1. Monitor's duty schedules for the respective team.
2. Works towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours.
3. Ensures that under no circumstances the entrance door is left unattended.
4. Contributes to meet / maximize the monthly revenue budget for the respective outlet.
1. Works in close cooperation with the Kitchen and Stewarding as well as the restaurant cashiers to ensure a smooth running operation.

Job Description: 

F&B Supervisor

Movenpick Hotels & Resorts Management AG 2

2. He / she conducts / attends regular training sessions with the assigned team in line with the departmental SOP's i.e. guest care, product knowledge, grooming standards, up selling, etc.
3. To report any equipment failures/problems to the Maintenance Department.
4. To pass any maintenance requests to the Maintenance Department.
5. To participate in any Training/Developments schemes as recommended by senior management.
6. Ensures the proper appearance (condition of uniforms) and grooming of assigned staff.
7. Handles the welcome of arriving guests and their sitting through the hostess, takes over, if she is not available.
8. Maintains a professional / friendly relationship with the outlet patrons to ensure their well-being.
9. Makes himself / herself familiar with all menus, promotions and other relevant issues concerning the outlet (product knowledge).

10. Contributes to the upkeep of the outlet's database of regular guests.
11. Reports cleanliness and maintenance issues to the immediate Supervisor or the departments concerned.
12. Resolves guests' complaints directly or consults with immediate Supervisor.
13. Does all mise en place work according to a whole day service requirements.
14. Prepares all store requisitions for signature (operating material, food products and beverages) and ensures the accurate delivery of goods.
15. Attends regular departmental meetings and conduct's briefings (on behalf) and contributes to an open communication with in the assigned team.
16. Familiar with the outlets menu and promotional activities.
17. Familiar with the company's internal policies and safety procedures.
18. Carries out other related assignments or tasks entrusted by the Food & Beverage from time to time.
19. To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.
20. Be familiar with all related company documentation and especially with the relevant Operational Standards Manual for the department.
21. To carry out any other reasonable duties and responsibilities as assigned.

1. To assist the outlet manager with the following reports:
2. Overtime & extra hours consumed monthly.
3. Daily log book
4. Time schedule weekly
5. Vacation schedules yearly
6. Buffet name Tags and menu printing

Chef De Partie

The Role
ï‚· Preparing, cooking and presenting dishes within your speciality
ï‚· Managing and training any demi-chef de parties or commis working with you
ï‚· Helping the sous chef and head chef to develop new dishes and menus
ï‚· Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
ï‚· Monitoring portion and waste control to maintain profit margins

Key Deliverables and Responsibilities
ï‚· Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
ï‚· Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
ï‚· Coordinates daily tasks with the Sous Chef.
ï‚· Responsible to supervise junior chefs or commis.
ï‚· Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
ï‚· Ensure that the production, preparation and presentation of food are of the highest quality at all times.
ï‚· Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Job Description: F&B Host

Movenpick Hotels & Resorts Management AG 2

ï‚· Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
ï‚· Full awareness of all menu items, their recipes, methods of production and presentation standards.
ï‚· Follows good preservation standards for the proper handling of all food products at the right temperature.
ï‚· Operate and maintain all department equipment and reporting of malfunctioning.
ï‚· Ensure effective communication between staff by maintaining a secure and friendly working environment.
ï‚· Establishing and maintaining effective inter-departmental working relationships.
ï‚· Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
ï‚· Personally responsible for hygiene, safety and correct use of equipment and utensils.
ï‚· Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
ï‚· Checks periodically expiry dates and proper storage of food items in the section.
ï‚· Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
ï‚· Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
ï‚· Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
ï‚· Daily feedback collection and reporting of issues as they arise.
ï‚· Assess quality control and adhere to hotels service standards.
ï‚· Carry out any other duties as required by management.

1. Work hand to hand with the Head Chef to ensure the name tag is all complete and in proper position


The Role
ï‚· Accurately measuring meal ingredients for the Chef de Partie.
ï‚· Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
ï‚· Preparing basic salads and sauces as directed by the Chef de Partie.
ï‚· Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
ï‚· Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
ï‚· Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
ï‚· Performing basic cleaning duties and ensuring that work stations are properly sanitized.
ï‚· Plating and presenting meal items as per the Chef de Partie's instructions

Job Description: F&B Host

Movenpick Hotels & Resorts Management AG 2

Commis Chef Requirements:

ï‚· High school diploma or GED.
ï‚· Associate's degree, diploma, or certification in Culinary Arts is advantageous.
ï‚· A food handler's license.
ï‚· Proven commercial kitchen experience.
ï‚· Sound knowledge of food health and safety regulations.
ï‚· The ability to stand for extended periods.
ï‚· The ability to work under pressure.
ï‚· Excellent organizational skills.
ï‚· Effective communication skills.

Mr. Mohan

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