ALAIA BELIZE MARRIOTT AUTOGRAPH COLLECTION HOTEL VACANCIES

DIRECTOR OF FOOD & BEVERAGE

 SUMMARY: 

  • In general, the Food & Beverage Director will manage the operations of all the food and beverage outlets for the new Alaia Belize Autograph Resort, (comprised of 3 five-story buildings and 120 keys, together with Banyan Bay Suites, 37 rooms).  This position will be responsible for kitchens, restaurants and bars, banquets, culinary, and room service operations; including strategies, marketing, cost control while maintaining the highest standard of customer service standards and maximizing profits; forecasting and budgeting; and selecting training, and development of employees.

General Areas of Responsibility:

  • Create beverage concepts for all outlets within Alaia Belize luxury hotel setting
  • Develop and instruct training programs for pre-opening of Alaia Belize Autograph Collection hotel
  • Design and develop all beverage programs including Mixology Cocktail Menu, in room dining, special events
  • Oversee and hire (together with HR Manager) all Assistant Management levels
  • Lead and mentor all training aspects of Beverage program
  • Develop and train programs for all bar and beverage associates
  • Manages the operation of all food and beverage outlets/restaurants/bars for the Alaia Belize Autograph Resort
  • Coordinates the set-up of the new restaurants in accordance with Alaia’s standards
  • Inspects assigned restaurants and outlet areas on an on-going basis and takes appropriate steps to ensure facilities meet, or exceed, hotel standards
  • Ensure that that the entire hotel is operating within SOP
  • Monitor the performance and activities of food and beverage staff and ensure compliance with set customer service standards
  • Manages the outlet Supervisors and/or Managers
  • Monitor Reports
  • Monitor outlet progress on meeting set targets and make appropriate recommendations
  • Orients employees to the department and hotel and provides on-the-job training on job responsibilities
  • Prioritizes and assigns work, including set-up, cleaning, and service
  • Observe staff performance and note areas for improvement, make corrections, and recognize good work
  • Work aside with Executive Chef with a goal to maintaining food costs and develop menu concepts;
  • Monitor service delivered by staff (greet and seat, accurate order taking and delivery, room service etc.)
  • Addresses Quality Control issues between kitchen and outlets
  • Monitors timeliness of food, plate presentation, plate accuracy
  • Maintain courteous and productive staff relationships between kitchen and outlet staff

Job Qualifications:

  • Bachelor’s degree or equivalent in a business-related field
  • Minimum of 7-10 years’ experience in a Food and Beverage Management field
  • Budgeting skills to manage food costs
  • Must be organized and focused

COMMENTS:

  • A Criminal Record Search is required of the successful candidate, at his/her own expense;
  • Must hold a valid passport;

Only those candidates selected for an interview will be contacted.  Remuneration to be negotiated.  No phone calls please. Interested candidates should forward a resume and supporting documents by email to Dianne Davison, Human Resources Manager at [email protected] with “Director of Food and Beverage” in the subject line, by no later than January 25, 2021.

 

EXECUTIVE CHEF 

 SUMMARY: 

  • In general, the Executive Chef will ensure the smooth running of the kitchen, maintaining the quality of product and service to all outlets inclusive of the restaurant(s), café/bar, dining room, banquets and any off‑premise events for the new Alaia Belize Autograph Resort, (comprised of 3 five-story buildings with 120 keys combined with Banyan Bay Suites, 37 rooms). The Chef will oversee all aspects of the kitchen operations, including menu planning, food costs, banquet/catering department, pastry department, receiving department, hygiene and sanitation, recruitment, retention, and development of kitchen employees. The Executive Chef will represent the hotel or restaurant(s) at special events, PR activities, and/or other catering locations, if need be. The Executive Chef will be responsible for supervising kitchen workers and managing many of the administrative tasks that take place behind the scenes in dining establishments.  The Executive Chef will be current on restaurant industry trends, etc.

Essential Duties and Responsibilities:

  • Manage Kitchen Staff: Scheduling, training, hiring of new employees, annual job performance reviews, ensuring employee development and safety in the kitchen.
  • Food Cost: Work with purchasing department to purchase food and supplies and keep food cost within an approved range.  Will also monitor restaurant inventory and place orders for ingredients and other kitchen supplies.
  • Menu: Developing or updating the menu as may be required from time to time.
  • Quality Control: Ensure quality of dishes and be sure they are served on schedule. Approve all prepared items that leave the kitchen. Develop and standardize recipes to ensure consistency.
  • Safety and Sanitation: Evaluate the safety and cleanliness of the entire kitchen area, fridges, storage etc. are up to health code standards.  Work with in-house Health Department representative to ensure a “A” inspection score.  Work with Back of House Manager to maintain all kitchen equipment.
  • Keep Dining Room Informed: Provide and maintain menu descriptions for all menu items. Conduct service meetings to provide daily information about specials and kitchen happenings.
  • Executive Chef Company Projects: Be available to assist or preform entirely any in‑house or off premise projects. Be sure to recognize and meet all deadlines and expectations of assignments.

The Executive Chef will adhere to and be cognizant of the Autograph Collection Standards, Food & Beverage Production Facilities requirements of this Hotel.

Job Qualifications:

  • World-class knowledge of the food industry and trends
  • Minimum of 7-10 years’ experience as an Executive Chef
  • Bachelor’s degree in the culinary arts or equivalent
  • Ability to manage an entire kitchen
  • Budgeting skills to control costs
  • Incredible food preparation abilities
  • Ability to handle multiple tasks at once and exceptional time management skills
  • Ability to create new menu items

COMMENTS:

  • A Criminal Record Search is required of the successful candidate, at his/her own expense.
  • Must hold a valid passport.

Only those candidates selected for an interview will be contacted.  Remuneration to be negotiated.  No phone calls please. Interested candidates should forward a resume and supporting documents by email to Dianne Davison, Human Resources Manager at [email protected] with “Executive Chef” in the subject line, by no later than January 25, 2021.