As a Hotel Manager, you will show your leadership and interpersonal strengths, communication prowess and a good eye for numbers and emerging trends, as well as demonstrating talent and dedication, you will need to be agile, resilient and quick-thinking and ensure an exceptional guest journey. You will work with, and develop, the team to provide exceptional guest service, continually exceeding the highest possible standards whilst overseeing the smooth running of the hotels operations ensuring the hotels objectives are met and maintained at all times through maximizing occupancy, revenue, and maintaining the reputation of the hotel.
- Lead and manage all aspects of the Hotel services and ensure all service standards are followed with friendly and engaging service.
- Handle guest concerns and react quickly, tracking and notifying proper areas to guarantee memorable moments for our guests.
- Trouble-shoot any issues arising in hotel operations.
- Evaluate hotel performance and ensure compliance with health and safety rules.
- Managing budgets and controlling expenditure.
- Tracking hotel revenues, setting sales targets and optimizing profits.
- Create and apply a marketing strategy to promote the hotel’s services and amenities.
- Analysing sales figures, reports and the different market segments and channels to define the best-suited pricing and distribution strategies.
- Maintaining statistical and financial records.
- Pursuing strategic branding endeavours.
- Roadshow bookings – booking of meeting venues, accommodation, transfer, visas etc
- CRM roadshow cost updates + release of roadshow booking summaries
- Prepare daily, weekly and monthly reports + PRs and vendor invoices
- Support the Travel team in Travel and QA tasks
- Liaise with different departments such as Finance, Sales, DTS, Marketing
- Organizing staff travel and roadshows
- Electronic and digital filing as required
- Performs other related duties as assigned
- Daily report management
- Development of strategies for direct office tour
- Maximizing concierge revenue through excursions and tours direct sales
- Monthly production report on revenue generated via Concierge team
- Guiding Concierge team on proper procedures + guest handling
- Putting procedures and processes in place for VIP check in, tour generation and excursion selling + booking to in house guests
- Managing logistics of the tours booked for guests
- Providing TFG owners/investors in house with dedicated preferential treatment and ensuring they are properly recognized
- Ensuring that Concierge team has extensive knowledge about TFG, investment opportunities, hotels and Food & Beverage venues and offers (such as weekly special themed nights , menus , cuisine we offer at different restaurants etc)
- Ensuring Concierge team is well informed and well ready to answer any questions about UAE (Dubai in particular), and has in-depth knowledge of Dubai must-see attractions and tours
- Signing up clients for upcoming TFG Hotels loyalty program
- Being able to stand in and replace (if and when needed) TFG Concierge reps, encompassing all their daily duties
- Conferring and determining meal preferences, specifications, food allergies, and dietary restrictions.
- Preparing customized meal plans based on preferences, specifications, and dietary needs.
- Shopping for meal ingredients as well as necessary kitchen tools and equipment.
- Inspecting meal ingredients before making purchases to ensure that they are of the highest quality.
- Preparing creative meals with kids.
- Preparing meals in a private kitchen in accordance with food health and safety regulations.
- Cleaning and sanitizing work areas before and after meal preparation.
- Appropriately packaging and labeling prepared meals that are to be consumed at a later date.
- Providing written or verbal instructions on how to heat meals.
- Troubleshoot IT System and Hardware.
- Manage and monitor Network Devices.
- Administer Databases.
- Follow all company policies and procedures; protect company assets. Address guest’s service needs.
- Responsible for providing comprehensive IT support and technical functions.
- Monitor, operate, coordinate, assist and train others in the operation of computer hardware, software, and peripherals in order to achieve the desired result.
- Provide end-user support. Manage user accounts, including set up, removal, and resetting passwords in order to ensure confidentiality and proper use.
- Responsible to adhere with all information security policies and hotel/property/outlet procedures.
- Manage and monitor the A/V equipment in the property/F&B outlets.
- Support the F&B operational needs for POS requirements such as RVC Configuration, creatingmenu items & packages, classes, SLU, NLU, and configure reports.
- Setup, Install and troubleshoot POS, Check and KOT printers.
- Maintain inventory of all technology devices.
- Supporting the roll-out of new applications/systems.
- Prepare project status reports.
- Prioritizing and managing many open cases at one time.
- This position will also require on-call response to incidents as necessary.
- Oversight and management of a 24x7x365 environment which may require some off shift work.
Joining a dynamic, vibrant and customer focused team, Front Office Agent will display a positive ‘can do’ attitude and will be responsible for delivering an exceptional customer service experience to all our guests.
- Greet and welcome all guests approaching the Front Desk in accordance with TRYP by Wyndham standards.
- Being able to perform all Front Office duties like check-in and check-out of guests, answering the phone according to the hotel etiquette, assisting guests with their inquiries, taking reservations and performing administrational tasks.
- Answer guest inquiries about hotel services, facilities and hours of operation in a timely manner.
- Review Front Office logs, Trace File and Credit Limit daily.
- Handle cashiering duties.
- Answer inquiries from guests regarding restaurants, transportation, entertainment, etc.
- Coordinate with Front Office Supervisor in performing daily task or during the shift.
- Have knowledge of emergency procedures and assist as needed.
- Be able to perform and complete all tasks and duties on the shift checklist in a timely and efficient manner.
- Maintain and market promotions and guest programs.
Senior Interior Designers are typically involved from the start of the planning process and will plan each element of a building's interior, from the physical lay-out of the venue, to picking the smallest final touches of the design.
- Participating in client meetings to discuss design plans and gather feedback on preliminary designs
- Reviewing construction documents to ensure that specifications meet design requirements
- Coordinating with architects and contractors to ensure that construction meets design specifications
- Creating conceptual sketches, renderings, and other illustrations to communicate design concepts to clients
- Compiling data regarding client preferences, lifestyle habits, and architectural styles to create a design concept that meets the client’s needs in terms of style and ergonomics
- Presenting design concepts to clients in order to gain approval of preliminary plans
- Developing interior design concepts for commercial, retail, or industrial spaces
- Consulting with clients about their needs in order to create a design solution that meets their goals within their budget constraints
- Managing the design process from start to finish by overseeing contractors, scheduling meetings with clients and other team members, and communicating with clients
As the Chef de Partie, you will be assisting the Senior Chefs to oversee the food preparation of the junior staff under your supervision, ensuring the standard of the recipes and portions in the dishes prepared, overlook that proper storage, cooking, reheating, defrosting and labelling procedures of all food items are being followed adhering to all Company and brand standards and the Dubai Municipality Health and Safety requirements, making sure the kitchen is clean, well maintained and organized at all times. The Chef de Partie position requires the training of junior chefs and always lead by example, so great multitasking abilities whilst performing regular duties will be expected from you.
JOB DUTIES
- Lead the junior team on your section and ensure Company standards are upheld.
- Support past MasterChef winners and finalists during their residencies in the outlet.
- Assist the Senior Chefs in menu tastings for customers interested special menus for different events (corporate dinners, birthday parties, buyouts etc.) from the MasterChef the TV Experience Kitchen.
- Train new and existing junior kitchen staff on daily basis in a clear and accessible manner.
- Ensure that food that leaves the kitchen is of highest quality and standards and is in correct portions, presentation, and temperature and that all dishes are executed with finesse and consistency.
- Oversee the preparation, cooking, and presentation of dishes in the kitchen MasterChef the TV Experience, respecting the standards set by the Head Chef and the Champions and Contestants.
- Maintain order, discipline, and cleanliness in the kitchen during working hours, ensure all stations are neat and maintained daily.
- Appropriately follow up on tasks within the kitchen and assign basic responsibilities to Demi’s and Commis and set timelines and guidelines for the tasks needed.
- Maintain a detailed knowledge of the full menu and be able to explain dish descriptions, discern from allergens or dietary restrictions when needed, ensuring safety measures, and adjusting the modifiers that can be used following the instructions of Senior Chefs.
- Check stocks on regular basis, report shortage or missing ingredients/items to the Senior Chefs.
- Check the quantity and quality of received supplies, raise the alarm to Sr Chefs in case of discrepancies.
- Record temperatures of kitchen appliances and food and keep up to date the kitchen temperature logs on daily basis (chiller, cooking, cooling, reheating, and defrosting).
- Carry out daily checks for food labelling/ dating and storage ensure good kitchen practices.
- Maintain high standards of personal hygiene, clean uniform and overall camaraderie and make sure all junior members are always presentable to be in guest view.
- Instruct and lead junior chefs through their daily requirements in food preparations and make sure they meet their daily goal.
- Carry out opening and closing procedures of the kitchen (SOPs per station and shift) and monitor that junior staff completes and follow their duties daily.
- Report maintenance needs, accidents, injuries, and unsafe work conditions to the Senior Chefs.
- Attend training sessions as and when required.
- Ensure proper care and security of restaurant equipment, stock, and furniture.
- Keep costs minimum by efficient and responsible use of resources such as electricity, water, linen, stationery, cleaning materials, cutlery, glassware, and other equipment.
- Work in a mindful way, ensuring minimum wastage, breakage and spoilage and making sure is recorded and logged daily on paper.
- Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients, and ending with the finished dish which leaves the kitchen door.
- Make sure that the professional equipment is in good conditions and signal to your supervisors of any malfunction before it affects the staff or the clients.
- Estimate the necessary time needed for each dish, and the time spent when preparing different meals, perfectly organize your section so that every minute is used wisely, avoiding delays, or wasted time that affects the customers.
- Have great communication skills, you MUST be in constant communication with all Senior Management well as with the kitchen staff, food providers, technicians, etc.
- Maintain a positive and professional approach with co-workers and customers.
- Adhere to all TFG company and Millennium Place hotel policies and procedures.
- Treat your co-workers fairly and take a personal interest in knowing all culinary teammates.
- Oversee and report of all stewards and their activities within the culinary department.
- Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.
- Be able to work with minimal supervision and be able to produce quality product in a timely and efficient manner for the guests or staff.
- To monitor and supervise the project execution process on site based on approved design and budget within the agreed deadline.
- Examine the project program and following up closely with contractor and sub-contractor to ensure smooth construction procedure and handing over.
- Conduct quality checks on work carried on and attending all on progress issues and obstacles and come up with solution/enhancement.
- Coordinate with contractors, suppliers and consultants and keep The Director updated.
- Attend all related progress and technical meetings and draft a weekly report.
- Checking of invoices from contractors based on the work done at sites.
- Checking on submitted samples and make sure that contractor adhere to approve.
- The Director of Business Development is responsible for maximizing revenue and profitability from all market segments with a special emphasis on building corporate relationships.
- Works closely with the VP F&B and Cluster Director of F&B’s in order to increase the Revenue.
- To regularly make face-to-face sales calls to meet key accounts and contacts directly.
- Develops strong rapport and builds business relationships with local customer base through sales and customer meetings.
- To maintain all sales systems, such as sales records and reports and mailing lists.
- To organize and, if & when needed, to participate in sales trips and as well as to make sure that the F&B is participating in local & international platforms as appropriate.
- To attend all company social and promotional functions, maintaining a high profile with current and prospective clients
- Prepares the annual budget and sets yearly/periodic targets for the team.
- To organise and streamline the administration of the department including but not limited to taking reservations, group bookings, updating reports, guest capture ratio, 10-day forecast, promotions communication, VIP guest report etc for a smooth overall operation.
- Coordinates with venue managers to ensure delivery of the highest standards of services to exceed customer expectations.
- Manages VIP table bookings for TFG Senior management.
- Provides a professional, advisory, and executive support to the SVP & VP of F&B in meeting strategic goals.
- Performing market research to identify trends.
- Gaining knowledge of competitors' marketing initiatives.
- Executing the launch of new concepts.
- Representing the F&B and forming strategic partnerships with media and overseeing “make us famous” public relations efforts.
- Build strategies that optimize customer acquisition throughout the business.
- Determine the necessary pace of improvement in marketing performance across a wide range of targets and standards inclusive of setting appropriate timelines and milestones to be exceed.
- Identify opportunities that improve the productivity and efficiency of campaigns.
- Manage the department’s tracking and data analytic tools.
- Brief, research, forecast on budget to develop footfall generating campaigns using data-driven optimization.
- Close the feedback loop on remarketing strategies and find customer audiences from internal and external data sources to deliver incremental efficiency in spend and footfall.
- Test new advertising propositions, new channels with a goal of optimizing revenues.
- Drives training and development within the F&B Marketing team.
- Prepares and manages monthly expense forecasts and reports on revenue.
- Own budget management across Search, Display, Retargeting, Social any additional new channels focused at driving new customer acquisition.
- Work closely with TFG Digital marketing team to optimize our strategy and improve the effectiveness of all marketing channels, paid search, email, direct mail, programmatic media, modelling, forecasting, and analysis.
- Producing market leading online content.
- Use data-driven methodology, analysis, and measurement for all campaigns.
- Create and manage joint business partnership with TFG’s vendors, media partners and adtech players.
- Organizing promotional events.
General
- Ensures cleanliness of all washing up and cleaning machinery and that equipment is in proper working order. Reports faults to his supervisor
- Learns the fire and safety precautions and in particular those concerning the machinery and equipment used in the dishwashing and kitchen areas. Learns how to operate the kitchen firefighting equipment
- Uses cleaning materials and chemicals in a proper and economical manner
- Ensures that through efficient work practices a high standard of cleanliness and hygiene is achieved
- Attends training sessions and / or departmental meetings if and when assigned
- Performs any other appropriate task if and when given to by his superiors
Dishwashing
- Cleans, washes and dries all items processed through the dishwashing area, using the machinery, equipment and products provided
- Returns cleaned items to respective areas
- Ensures proper handling of all items, machinery and equipment
Cleaning Kitchen Fixtures and Equipment
- Cleans kitchen including floors and halls as directed
- Cleans refrigerators, cupboards, hot plates and other fixtures as directed
- Cleans stoves, Bain Marie, storage racks and other equipment after each service
Refuse Disposal
- Sorts refuse / pigswill into appropriate bins
- Takes refuse bins to refuse area for disposal/collection
- Cleans refuse bins in refuse area before returning them to the kitchen
- Checks refuse for equipment thrown by mistake
- Loads garbage truck with refuse if requested
- Cleans refuse area as per established schedule
- Screen resumes and application forms.
- Schedule and confirm interviews with candidates.
- Follow up with candidates to attend interviews in scheduled date, time and venue.
- Assessing applicants' knowledge, skills, and experience to best suit open positions.
- Conduct interviews using various reliable recruiting and selection tools/methods to filter candidates within schedule.
- Collaborating with department managers to compile a consistent list of requirements.
- Assist with the Visa Application process.
- Design creative sourcing strategy and build strong pipelines for specific roles.
The internship is for 6 months (full time)
KEY RESPONSIBILITIES
- Responsible for doing all preparations before and during the service like preparing tables and polish cutlery.
- Keeping track of the stock and supplies in the restaurant and communicating where there might be a shortage like linen, glasswork etc.
- Having an extensive knowledge of the menu’s and other F&B outlets.
- Serving in either conference rooms or other F&B outlets if required.
- Taking orders from the guests, explaining menu and advising the guest on their decision making.
- Liaising with management for advice if required.
- Communicating with the kitchen about the orders and being very clear about special wishes of guests.
- Consistently upselling of food and beverages and making guests aware of promotions.
- To being aware about the items availabilities. (86 items update)
- If necessary preparing orders like drinks and preparing snacks, bread.
- Serving at parties and reception if required.
- Dealing with the payments and doing closure paperwork if required.
- Serving the guests with all F&B requirements during their stay in an attentive and efficient way.
- Taking reservations, in corporation with the supervisor and hostess/host if necessary because of special requests of the guest.
- Responsible for cleaning tasks during and after service.
- Making sure that all the guest areas look immaculate.
- Attending departmental meetings if required.
- Taking feedback from the guests and notifying management about it.
- Sharing ideas for improvement.
- Knowing the software in the F&B outlets to be able to put in the orders.
- Ensuring the guests receive what they ordered, guest satisfaction is key at all times.
KEY RESPONSIBILITIES
- Responsible for doing all preparations before and during the service like preparing tables and polish cutlery.
- Keeping track of the stock and supplies in the restaurant and communicating where there might be a shortage like linen, glasswork etc.
- Having an extensive knowledge of the menu’s and other F&B outlets.
- Serving in either conference rooms or other F&B outlets if required.
- Taking orders from the guests, explaining menu and advising the guest on their decision making.
- Liaising with management for advice if required.
- Communicating with the kitchen about the orders and being very clear about special wishes of guests.
- Consistently upselling of food and beverages and making guests aware of promotions.
- To being aware about the items availabilities. (86 items update)
- If necessary preparing orders like drinks and preparing snacks, bread.
- Serving at parties and reception if required.
- Dealing with the payments and doing closure paperwork if required.
- Serving the guests with all F&B requirements during their stay in an attentive and efficient way.
- Taking reservations, in corporation with the supervisor and hostess/host if necessary because of special requests of the guest.
- Responsible for cleaning tasks during and after service.
- Making sure that all the guest areas look immaculate.
- Attending departmental meetings if required.
- Taking feedback from the guests and notifying management about it.
- Sharing ideas for improvement.
- Knowing the software in the F&B outlets to be able to put in the orders.
- Ensuring the guests receive what they ordered, guest satisfaction is key at all times.
- Being the first point of contact for owners and affiliated parties.
- Manages an individual portfolio of Owners to handover new projects.
- Being a presentable image of The First Group internally and externally.
- Supports Owner Relations and Collections teams.
- Work with different agreements and can comment / understand legal text
- Facilitates the collection of fees for Services.
- Obtains the signature of Owners as and when required.
- Liaise between Owners and relevant teams to facilitate Owner stays.
- Maintains accurate and secure files of Owners data and contracts.
- Be available to answer Owners requests outside normal office hours,
evenings, and weekends as and when required.
- Deal with Owners feedback and maintains relationship to retain and grow
business.
- Control client’s profile, funds allocation and constant update of CRM
The successful candidate will work with the SEO Team in implementing tasks across all vertices of SEO – on-site, off-site, technical, and content to maximize the group’s organic search results, expand the online digital audience of The First Group and in the relevant digital assets (websites, Google, Bing, Yahoo, listings, etc.)
Role & Responsibilities:
SEO Implementation:
- Oversee and perform the keyword research and analysis based on the guidelines
- Identify our competitors, analyze, and target the right keywords based on intent, difficulty, and volume, and maintain a keyword map.
- Support in implementing daily on-page optimization
- Off page Optimization - Implement link building campaigns and engage with other businesses over link-building opportunities, in co-ordination with the business unit’s SEO goals.
- Content optimization – identify SEO topic clusters, oversee content audits, optimization images and videos for SEO and updates to outdated content.
- Support in Google My Business /Google Business Profile, Bing Listings etc. for SEO
- Work with the in-house and external SEO resources to implement all SEO
The main task for this position will be to support the asset management team. The Analyst / Associate is responsible for monitoring the financial and operational performance of the hotel assets, including during the pre-opening phases.
Responsibilities:
- Perform accurate and timely review of the submitted operational reports of Hotel Operators, and perform the required analysis of the operating results, while liaising with the Hotel Operators for inquiries and clarifications.
- Study the operational reports submitted by the hotel operators, consolidate them, and prepare input notes on any critical areas for the consideration of the Management. Provide both the reports and input notes to the Management.
- Conduct the required audits and inspections of the operated Hotels and arrange meetings with hotels’ management, to verify the status of operations against the submitted reports.
- Work with Hotels General Managers for identifying and implementing initiatives for the purpose of saving costs, increasing revenues, and enhancing customer experience.
- Ensure full compliance to Hotel Management Agreement (HMA) controls by Hotel Operators or Franchise Agreement (FA) and outline any breaches to the agreement to take the required actions.
- Provide the required pre-opening support and follow-up for newly operated hotels, to ensure the proper initiation of the hotels’ operations.
- Assist the Management in contributing to the Negotiation of the Hotel Management Agreement (HMA) and Franchise Agreement (FA) from an operational perspective during the contract preparation phase.
- Analyze and respond to capital and operational expenditure (CAPEX & OPEX) requests, to ensure that the requests address the current needs of the hotels and that no over-estimations are made.
- Review and analyze the submitted budgets by Hotel Operators and provide input to management, to challenge and debate the budgets and underlying assumptions.
- Review and benchmark the trading performance parameters relevant to hotel operations (i.e., ADR, RevPAR, Occupancy, etc.).
- Prepare financial projections and feasibility studies for new acquisition projects.
- Provide the required support to the Management to maintain the asset registers of operated Hotels.
- Provide follow-up input on the implementation of any planned strategic initiatives as required by the Management.
- Conduct ad-hoc research studies as instructed by the Management, whether related to the review of operated hotels or any other related topics of interest.
- Contribute to any other work required by the interest of the work
- Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present
- Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service.
- Actively participate in training of culinary skills to junior talents.
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
- Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops
- Ensure that station opening and closing procedures are carried out according to the standards.
- Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.
- Ensure FIFO is practiced.
- Operate all kitchen equipment and conduct them with safety in mind at all times
- Ensure that all the food products are handled, stored, prepared and labelled properly and served safely in accordance with hotel and government food safety guidelines.
- Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chefs de Partie or Sous Chef in a timely fashion.
- Compliance with all safety regulations of assigned tasks
- Ensure a clean and safe working environment with active participation in the hotel health and safety program.
- Adhere to all environment policies and programs as required.
- Make sure to log all information in the kitchen log book.
- Briefing with talents on new happenings and follow up.
- Cleaning schedule to follow.
- Always do the line check.
- Ensure full liaison with other members of the section and the kitchen team.
- Strong communication with Chefs de Partie of the section.
- Key relationship with all chefs and colleagues.
- Daily data collection and reporting of issues as they arise.
- Vegetables, dried goods and other food related items to be stored properly.
- Understand and apply the principles of HACCP program.
The Primary purpose of this position is to establish and manage agents’ network in given area to generate qualified leads and business opportunities for TFG. This position will focus exclusively on expansion of Agent network, as well increasing the sales revenue of the Agents Programme.
Overall Job Description
- Relationship building of current agents for further development and growth
- To establish new agents network
- Find different ways to expand agents network and assist business development manager to form effective strategies, which includes agents presentation, training, support materials, bonus and incentive structure, competitive analysis, outdoor meetings, etc.
- Maintain regular communications and provide regular feedback to agents
- Identify issues and areas where improvement is required to increase overall performance of the Agents Prgoramme
- Must always stay Top-of-Mind with assigned clients
- To maintain reports provided by Business Development Manager and provide feedback as established
- Generate Leads
