Job Category Administrative
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Location The Ritz-Carlton Bahrain, Building 173, Road 2803, Manama, Bahrain, Bahrain VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Non-Management
POSITION SUMMARY
JOB SUMMARY
Under general supervision, develops and manages industrial hygiene programs to ensure compliance with applicable local and corporate regulations. Oversees industrial hygiene, safety, sanitation and Brand Standard Audit requirements. Administer requirements for the above and coordinate Health and Medical requirements for all F&B staff.
RESPONSIBILITIES
The following are specific responsibilities and contributions critical to the successful performance of the position:
Main Responsibilities
- Control kitchen inventory sheets, match with requisition in MC
- Create a food analysis with Micros sales daily record. Matching sales and daily kitchen inventory.
- Create and adapt food requisition and production record. [Pastry Sous Vide, Garde Manger]
- Set up HACCP “SOUS VIDE” production procedure records. [After having completed the training on MGS]
- Analysis of butchering requisition and production, matching restaurant kitchen requisitions.
- Helping to establish a production record for butchery. Meats and Sea food.
- Helping to establish a production record for daily buffets, Lamed, brunch and banquets.
- Liaise with procurement, cost analysis, recipe standard.
- Obtain copy of all HACCP records in regards to fresh or frozen seafood or meats entering the storeroom and or the property directly issued to the kitchen and keep in file.
- Streamline all paperwork to the simplest form for a better understanding of the food cost.
- Counter check all invoices against LPOs and control pricing.
- Create filling system in the “Rail Road” standard procedure. {Marriott Global Security Forms}
- Have a weekly kitchen audit and submit detailed report to check office.
- Perform daily temperature control on buffets, record data and report defects immediately.
- Perform monthly training at the department meeting on the topic of health issue.
- Oversees and manages the industrial hygiene safety program to ensure regulatory compliance as mandated by local and corporate AUTHORITIES
- Develops industrial hygiene procedures and protocols
- Responds to and investigates reports of hazardous or potentially hazardous conditions; submits recommendations and/or takes appropriate action in order to mitigate potential safety, health, sanitation, food safety and environmental risks.
- Oversees the supervision of personnel, which includes work allocation, training, and problem resolution; evaluates performance and makes recommendations for personnel actions; motivates employees to achieve peak productivity and performance.
- Serves as a liaison between the Organization and appropriate regulatory agencies.
- Conducts routine and follow-up safety and hazard inspections
- Maintains required documentation and logs as required for local and corporate audits, including BSA.
- Oversees the development and presentation of health and safety training programs in field of expertise.
- Provides input into the development of annual operating budgets and provides fiscal direction to the unit.
- Develops and implements systems and processes to establish and maintain records for the operating unit.
- Performs miscellaneous job-related duties as assigned.
- Reports any violations and requirements to the Executive Chef and Director of Food and Beverage.
- Coordinates requirements with operational staff and other departments…kitchen, stewarding, engineering and service staff.
- Follow up on Engagement Survey results, plans and actions to achieve departmental game plan objectives
Safety – Accident Prevention
- Be aware of accident prevention and help enforce safe work conditions – zero accident is our goal.
- Service and Food Quality
- Maintaining cleanliness in the assigned area at all times
- Always maintain a high level of hospitality among the staff.
- Staff Relations – Training – Discipline
- Be fair and be consistent
- Adhere, to the Marriott [open door policy]
- Team work among the staff is to be developed and maintained.
- Maintain harmony between kitchen and service staff
- Set a good example through behavior, attitude, hygiene, punctuality and hospitality.
- Attend Training for development
- Act in accordance to the Supervisor’s style of management to ensure consistency in reprimands and avoid employees’ confusion.
- Communication
- Discuss with the immediate supervisor all situations that require his/her attention
- Attend departmental meetings
- Answer telephone calls following Marriott S.O.P
- Be updated on latest hotel information
- Knowledge and adheres to all SOP and LSOP
- Other
- Performs other related tasks as assigned by management.
- Complies with Marriott International Hotels Limited Regional Office policies and procedures.
- Working hours as required to do your job but normally not less than 48 hours per week.
PROFILE
Experience:
- Previous experience working within a Kitchen or similar environment preferred
- HAACP certification is a strong asset
Skills and Knowledge
- Strong Communication skills (verbal, listening, writing)
- Innovative
- Pro-active and reliable
- Able to work alone and within a team
- Responsible to conduct, assist and document Food Safety and Hygiene trainings
- HACCP , BSA, Food operation
- English language speaking, other language is an asset
- Good administration and organizational skills
- Prior exposure to HACCP & Food Operation
- Skill in organizing resources and establishing priorities.
- Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
- Ability to communicate and interact with officials at all levels of government.
- Employee development and performance management skills.
- Ability to foster a cooperative work environment.
- Knowledge of budgeting, cost estimating, and fiscal management principles and procedures.
- Ability to present educational programs and/or workshops.
- Skill in the use of computers, preferably in a PC, Windows-based operating environment.
Enter and retrieve information contained in computer databases using a keyboard, mouse, or trackball to update records, files, reservations, and answer inquiries from guests. Transmit information or documents using a computer, mail, or facsimile machine. Operate standard office equipment other than computers. Prepare letters, memos, and other documents using word processing, spreadsheet, database, or presentation software. Handle incoming and outgoing mail, including date stamping and distributing incoming mail. Create and maintain computer- and paper-based filing and organization systems for records, reports, documents, etc. Compile, copy, sort, and file records of office activities, business transactions, and other activities. Enter and locate work-related information using computers and/or point of sale systems.
Follow all company policies and procedures, ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language, prepare and review written documents accurately and completely, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
