• Developing and planning cyclic menus and standard recipes to ensure uniform quality, taste and nutritional standards with seasonal changes.
• Ensuring food services meet the relevant contractual standard.
• Managing quality assurance programs to ensure high standards of food quality.
• Ensuring all kitchen staff understand their roles and responsibilities.
• Procuring, receiving, issuing and maintaining all food supplies and ensuring efficient storage and handling practices.
• Negotiating cost-effective contracts with external food suppliers.
• Monitoring, controlling, and preparing a budget for the food services area.
• Liaising with the maintenance contractor to ensure all kitchen equipment is maintained.
• Advising management on food services.
• Providing for the delivery of Accredited Hospitality training to prisoners and/or staff.

Skills: Menu Development and Standardization, Contractual Compliance, Quality Assurance Management, Staff Training and Management, Supply Chain Management, Vendor Management and Negotiation, Budget Management, Equipment Maintenance Coordination

• Develop and maintain new and existing accounts to meet and exceed revenue.
• Prospecting new accounts through telemarketing, outside calls, site tours, and on and off-site appointments.
• Prepare correspondence to clients, and follow up on leads and client bookings within a 4-hour time frame.
• Take responsibility for internal reporting and file maintenance.
• Develop all banquet event orders with accurate and complete information and deliver them to clients on time.
• Take responsibility for providing leadership and direction to staff.
• Implementing sound OH&S procedures and practices consistent with Standards ISO 45001 to ensure safety is at the forefront of all planning.
• Ensuring a detailed training plan is developed for all industry equipment and all safety operation procedures are highlighted.
• Ensuring every prisoner is fully trained and competent in the proper operation of any equipment before operation and that training is duly recorded.

Skills: Account Management, Sales Prospecting, Client Relationship Management, Administrative Efficiency, Event Coordination, Leadership and Supervision, Occupational Health and Safety, Training and Development

• Reporting to the Director of Catering, responsibilities and essential job functions
• Consistently offer professional, friendly and engaging service
• Develop an action plan to maximize revenues from the social /wedding market;
• Effective management of activities/bookings to assist in achieving hotel revenue targets
• Quote and negotiate pricing within established parameters and process contracts
• Solicit from and confirm with the client, all information about the event, and organize and distribute all information to departments
• Effectively communicate all changes so labor and food costs can be controlled
• Communicate effectively with hotel operation departments to ensure guest satisfaction
• Manage room blocks about pick up, rooming lists, attrition and cancellation
• Conduct pre-convention meetings, professional site inspections and test meals
• Conduct wedding season planning meetings with all pertinent teams in tandem with the Director of Catering

Skills: Event Management, Negotiation Skills, Client Relationship Management, Communication Skills, Organizational Skills, Financial Management, Hospitality and Customer Service, Event Planning and Coordination

• Organise and lead the contract following and the standards 
• Responsible for the overall efficient and effective running of the contract to provide great quality retail catering and hospitality services.
• Develop and train a highly motivated team that put customers first and delivers the contractual requirements.
• Ensure the contract is compliant and runs commercially in line with net growth and profitability margins.
• Driving the service and support to exceed clients' and customers' expectations.
• Implementing plans to achieve strategic growth of the operation and overall contract delivery.
• Complete exit interviews following the function to ensure complete satisfaction with our services and event
• Participate in wedding tradeshows, and attend required in-house meetings
• Identify and communicate lead referral opportunities for other Fairmont Hotels and Resorts
• Stay current with trends, and assist with the creation of new themes, special events and service standards

Skills: Contract Management, Team Leadership and Development, Compliance Management, Client Relationship Management, Strategic Planning and Implementation, Event Management, Networking and Lead Referral, Trend Awareness and Innovation

• Responsible for the ordering, preparation and delivery of food to the center’s clients.
• Ensure that food is prepared following ‘Safer food, better business’
• Develop new menus appropriate to the center’s different user groups
• Maintain relevant records of allergens, fridge/freezer temperatures
• Liaise with group leaders regarding specific food intolerances/allergies
• Ensure that catering costs are kept within the agreed budget
• Supervise the kitchen team and plan duty rotas
• Collect market and competitive intelligence - adjust strategy
• Be proactive in the engagement of customers and adapting the offer to suit their needs providing an opportunity to maximise revenue.
• Coordinate for the client while maintaining strong relationships with outside suppliers such as entertainment, electrical, audio-visual, display, decor and floral
• Ensure that the kitchen and dining room are maintained to a high cleanliness standard and that chemicals are used/stored following COSHH regulations.

Skills: Menu Development, Budget Management, Team Leadership, Food Safety Compliance, Customer Engagement, Supplier Management, Regulatory Compliance, Market and Competitive Intelligence

• Manage the in-flight catering product on all Rex services
• Planning menus and sourcing product range
• Ultimate oversight of stock control and inventory management
• Assist in any internal project team, developing company catering and delivery procedures
• Oversight of the Rex Lounge catering product
• Ensure relevant information is communicated efficiently to staff
• Liaise with airport authorities and external stakeholders
• Liaison with other company departments on operational matters
• Ensuring compliance by staff with the company policies, and compliance with the company safety management system (SMS)
• Ensure high levels of work safety and compliance with occupational health and safety (OHS) legislation
• Ensure compliance with all Company Policies and Procedures and Company reporting

Skills: Menu Planning and Product Sourcing, Inventory Management, Project Management, Stakeholder Communication, Compliance Management, Information Management, Team Leadership, Problem-Solving

• Have qualifications in catering and food safety (preferably Food Safety Level 3 or equivalent)
• Experience in managing a team in a mid-large food preparation environment
• Proven industry experience and having had responsibility for the entire Food and Beverage operation within a mid-large food preparation environment
• Successful track record and experience in leading and developing high-performing teams
• Experience in all aspects of food safety and Health and Safety
• Allergen compliance (to include Natasha's law) in adherence to policy
• Ability to develop operational plans and have proven experience in event planning and hospitality
• Ability to build and maintain an effective network of contacts internally and externally
• Engaging communicator and have influencing skills at all levels
• Ability to analyze and interpret operational, and financial data and feedback to continually deliver improvements
• Proven ability to deliver under pressure and in situations of ambiguity

Qualifications: BA in Hospitality Management with 8 years of Experience

• The ability to negotiate, influence and sell.
• Catering sales working experience (preferably in a resort setting)
• Knowledge of Social and Corporate Event sales along with a strong food and beverage background
• Computer savvy with Delphi experience, Microsoft Outlook and Word
• Excellent time management, self-management and self-motivation. 
• Must be organizationally savvy with a keen focus on detail.
• The ability to maintain composure under pressure.
• Possess determination and commitment to achieve financial expectations
• Have a deep desire to always produce quality results – taking pride in work.

Qualifications: BA in Business Administration with 6 years of Experience

• Working experience in overall Food and Beverage operations.
• Advanced knowledge of Food and Beverage principles and practices.
• Complete knowledge of Micros and Micros Symphony systems.
• Advanced knowledge of the principles and practices within the food profession. 
• Experiential knowledge of the management of people and/or complex problems and food and beverage management.
• Advanced knowledge of marketing strategy and implementation, including social media and public relations.
• Knowledge of hotel operations, including marketing plans, security and safety programs
• Understanding of personnel and labor relations, preparation of business plans
• Must possess computer skills, including the use of Microsoft Word, Excel, and PowerPoint.

Qualifications: BA in Culinary Arts with 5 years of Experience

• Catering working experience with a solid management role
• Ability to work independently with minimal supervision, accomplish tasks without direct instruction, and problem-solve for the best solutions
• Ability to interact with diverse and high-volume customer base in a friendly and efficient manner
• Understanding of food trends and basic knowledge of food allergies and dietary restrictions
• Strong Microsoft Office Suite (Excel, Outlook, etc.) experience
• Excellent ability to multi-task, stay organized and strong attention to detail
• Demonstrate resilience and flexibility in the face of change.
• An innate desire to exceed guest expectations and have an uncompromising approach to service and follow-through.

Qualifications: BA in Event Management with 9 years of Experience

• A proven track record in the successful provision of catering services
• Must have excellent Supervisory/Management skills.
• Relevant professional catering qualification.
• Good understanding of budgets and previous experience in managing budgets or P&Ls
• Appropriate level of numeracy/literacy/communication skills to perform role duties.
• Passionate about delivering great customer service.
• Ability to work well in a team with be flexible and take on different tasks
• High standards and an eye for detail.
• Excellent organizational skills with attention to detail

Qualifications: BA in Food Service Management with 7 years of Experience

• Foodservice working experience including a role at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Successful working experience in catering
• Must have ServSafe Certification.
• Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Solid financial, budgetary, accounting and computational skills.
• Understanding of repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
• Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and Internet.

Qualifications: BA in Marketing with 6 years of Experience