Company Description

Minor Hotels is an international hotel owner, operator, and investor with a portfolio of more than 536 hotels in operation. Minor Hotels passionately explores new possibilities in hospitality with a diverse portfolio of properties designed intelligently to appeal to different kinds of travelers, serving new passions as well as personal needs. Through our Anantara, Avani, Oaks, Elewana, Tivoli, NH Hotel Group, Four Seasons, St. Regis, Marriott, and Minor International properties, across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America.

Avani Hotels & Resorts is a vibrant upscale brand offering relaxed comfort and contemporary style. Avani was launched in response to an increasingly influential group of discerning travelers who appreciate stylish design and excellent service, but also demand great value. Avani hotels are designed for the way we travel now. And we think it’s all about balance. Balance between coolness and kindness, between design and function, and between service and privacy.

Avani+ is an uplifted extension of the Avani brand with Avani+ Fares being one of few within the brand and is the first such branded resort in the Maldives The resort will have 200 keys and multiple F&B outlets as well as Spa, Recreation Diving and Water Sports Facilities Avani teams pride themselves as Open-minded, Upbeat and Genuine. 

Job Description

KEY DUTIES AND RESPONSIBILITIES

 

Please note that this is not an exhaustive list of everything that needs to be done. Avani+ Fares Maldives employees always find new ways to look after the business, their guests, and their team members. Within this, the key responsibilities for this position are:

Planning and Organising:

— To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.

Operations and Product Quality

· Analyse local-market needs and trends, and support the definition of the hotel’s overall Food & Beverage offering

· Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.

· Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.

· Oversee the preparation and presentation of food products to ensure maximum quality at all times.

· Implement procedures to minimise wastage and over-production.

· Ensure standards of presentation and preparation of food items meet hotel & brand standards

· Lead Task Force Missions on behalf of the hotel, to support the opening of new Avani+ Fares Maldives/MINT properties, and other special events catered by Minor International

Departmental Leadership – with the Executive Chef

· Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements

· Direct and coordinate the daily activities of all the hotel’s kitchens.

· Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.

· Manage relationships and contracts with suppliers.

· Support and facilitate staff participation in local, national and international competitions.

Health, Hygiene & Safety

· Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.

· Report and take appropriate action to correct any health or safety hazard.

· Liaise with Engineering regarding maintenance and repairs of equipment

· Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.

· Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic

· Ensure all work areas in the kitchen are kept tidy and clean

Additional Information

We are Upbeat - We are Open-Minded - We are Genuine