Supports preparation and updates of Departmental Operations Manuals and conducts regular communication meetings.
Conducts performance reviews and supports employee professional development goals.
Helps prepare the annual Food & Beverage Business Plan and Departmental Budget, ensuring targets and cost controls.
Upholds Hyatt’s People Philosophy, values, and culture; ensures employees understand and follow rules and regulations.
Balances resources and service standards to meet financial goals and brand expectations.
Promotes adoption of new technology and ensures compliance with Hyatt Design Standards and Food & Beverage Operations Manual.
Encourages support for Food & Beverage marketing and up- selling activities; implements Touches of Hyatt and responds to Consumer Audits.
Acts responsibly and represents the hotel and Hyatt brand professionally.
Maintains high personal standards of presentation, timekeeping, and professionalism.
Performs reasonable additional duties as required and adapts to changes in hotel, industry, and company.
Provides courteous, professional service to guests and internal customers; handles enquiries and complaints efficiently.
Promotes fairness, employee welfare, safety, and well- being.
Assists in aligning culinary activities with Corporate Strategy and implementing Hotel Actions.
Works closely with outlet management to maximize revenue via innovative recipes; ensures implementation of brand standards.
Maximizes employee productivity through multi- skilling, multi- tasking, and flexible scheduling; manages utility and payroll costs prudently.
Develops special dishes and innovative recipes; enforces nutrition and sanitation standards.
Delegates duties appropriately, mentors and trains employees to ensure operational and safety standards.
Sources fresh local products; plans menus considering guest numbers, market conditions, and dish popularity; controls food costs.
Supervises kitchen staff performance, punctuality, appearance, and grooming according to standards.
Complies with employee and industrial relations laws; follows hotel policies on fire, hygiene, health, and safety.
Ensures positive, respectful guest and colleague interactions; preserves good working relationships.
Monitors employee morale; provides feedback, guidance, and development opportunities.
Supervises kitchen staff, monitors food preparation, portion sizes, garnishing, and quality; tests food before service.
Assists in recruiting pastry employees, adhering to competency- based selection and hotel guidelines.
Communicates corporate strategies and updates timely to team leaders and above.
