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Company Description

"Why work for SO Sofitel Mauritius?

SO Sofitel Mauritius, situated in the South of Mauritius, with 92 suites and luxury villas. Glittering sandy beaches refreshed by a tropical breeze, in the shade of palms and filao trees. A luxuriant garden of flowering hibiscus, paradise of exotic colourful birds. In the most protected region of Mauritius, on a 14-hectare domain bordering a one-kilometer white sand beach, this human scale resort offers exoticism, relaxation, wellbeing, comfort and a 5 star deluxe service with 84 Lushury rooms, 4 Beach Suites, 2 Beach Suites Family and 2 Beach Villas.

Dare to challenge the status quo! #BELIMITLESS"

Job Description

What you’ll do…

  • Ensure the food product that is presented to guests is enhanced. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.
  • Maintain the quality of food product and ensure consistency in food delivery and standards. Ensure guest satisfaction score goals are achieved and/or exceeded.
  • Provide support of a specialist nature to the Executive Committee, S/He has a strong knowledge in F&B service and has the ability to guide and lead the F&B service team. Work in support of team goals and measures effectiveness through the Food and Beverage profit and service performance of the hotel
  • Select, train and develop personnel within the department. Able to exercise hire, discipline, personnel performance reviews and termination of employment discretion within the company policies.
  • Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation
  • Give direction and leadership and be responsible for the implementation of plans.
  • Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures
  • Consult with the General Manager, Hotel Manager and the Director of Sales, Marketing on a weekly basis as well as with other departments as necessary.
  • Participate in long range planning. Lead, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
  • Ensure preparation of required reports, including (but not limited to) payroll, revenue, employee schedules, quarterly actions plans.
  • Design and implement employee cafeteria rotating menu and oversee cafeteria operations

Qualifications

  • 5+ years of experience in a similar position.
  • Advanced knowledge of food professional principles and practices.
  • Excellent knowledge of BOH systems, ordering and inventory.
  • Well-organised and responsible with an aptitude in problem-solving;
  • Excellent verbal and written communication skills;
  • A team player with high level of dedication;
  • Culinary education will be a plus
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Confirmed 17 hours ago. Posted 6 days ago.

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