Job Summary: 

• Actively search, creatively design, and implement effective methods for In House Training
• Shape and drive a uniquely SATS service culture for the delivery of several culinary programs and classroom training.
• Develop service level standards for different customer segments (Internal and External).
• Plan, organize, and lead service and culinary training programs, ensuring proper execution at all levels.
• Evaluate the effectiveness of the service training programs and maintain training metrics.
• Encourage lifelong progressive learning amongst staff and ensure staff skills remain relevant in a changing business environment.
• Provide support during special events when required by the company, although outside the role.
• Ensure systems are in place and are utilized to capture and report service metrics, including customer feedback or new trends in Food and Beverage.
• Control and analyze the quality of products and services to meet customer satisfaction.

Skills on Resume: 

• Program Development (Hard Skills)
• Service Culture Design (Soft Skills)
• Customer Segmentation (Hard Skills)
• Leadership (Soft Skills)
• Evaluation (Hard Skills)
• Staff Development (Soft Skills)
• Event Coordination (Soft Skills)
• Quality Analysis (Hard Skills)

Job Summary: 

• Champion the policies, procedures, and daily operating standards for each department in the spa as well as for the culinary operation as a whole.
• Coordinate and assist in the refinement of policies, procedures, service protocols, and job descriptions for each department and position in the culinary area.
• Work with the Executive Chef to manage the Human Resource aspects of performance appraisals 
• Employee development, documentation, assessment, measurement, and communication.
• Stay abreast of emerging food trends in the industry and recommend
• Maintain a cooperative and professional working relationship with all auxiliary resort departments.
• Assist in developing and implementing budgets to monitor revenues and operating costs.
• Assist with marketing and public relations to help create and present a marketable facility.
• Teach, motivate, direct, coach, evaluate, and develop all staff, creating and maintaining a team 
• Highly personable, guest-oriented, and committed to achieving and exceeding company goals.
• Promote and ensure her/his teams are regularly attending and embracing training for staff.

Skills on Resume: 

• Policy Management (Hard Skills)
• Coordination (Soft Skills)
• HR Management (Hard Skills)
• Employee Development (Soft Skills)
• Food Trend Awareness (Hard Skills)
• Budgeting (Hard Skills)
• Marketing Support (Soft Skills)
• Staff Coaching (Soft Skills)

Job Summary: 

• Maintain a high standard of all food preparation, service, and hygiene in all the kitchens.
• Actively get involved in the planning and training, development, and coaching of staff.
• Responsible for inter-department relations and communications and to maintain standards set by the Executive Chef or hotel management.
• Take charge of full kitchen operation when the Executive Chef is absent.
• Manage the day-to-day operation of the Food Production sections.
• Control and analyze, on an ongoing basis, the level of Sales, Costs, issuing of food, Quality, presentation of food and beverage products, Condition and cleanliness of facilities and equipment, Guest satisfaction, and Marketing.
• Participate in the preparation of the hotel's revenue plan and marketing programs.
• Conduct daily briefings and other meetings to obtain optimal results.
• Assist the Executive Chef with food purchasing, quality control, food storage and security, food preparation and presentation, menu planning, kitchen hygiene, cleanliness and safety, food costing, and analysis
• Maintain hygiene, health, safety, cleanliness, and environmental standards in the kitchen department by adhering to relevant legislative, regulatory, insurance, and industry standards for the Resort

Skills on Resume: 

• Food Standards (Hard Skills)
• Staff Development (Soft Skills)
• Communication (Soft Skills)
• Kitchen Operations (Hard Skills)
• Cost Control (Hard Skills)
• Revenue Planning (Hard Skills)
• Inventory Management (Hard Skills)
• Safety Compliance (Hard Skills)

Job Summary: 

• Be a key partner with the Executive Chef, Sous Chefs, and F&B Management team, demonstrating a united front committed to providing the best possible guest experience
• Collaborate with and coach the team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
• Deliver on a guest’s expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow
• Understand operational metrics (KPI’s and P&Ls), demonstrating critical thinking skills by connecting those with operational observations
• Coach and mentor the team on the development of their skill set, technique, and menu execution, fostering an environment of continuous growth, effectively using corrective action to address root causes of issues, and course-correcting any missed opportunities
• Foster open lines of communication within the department by helping to facilitate daily line-ups, weekly culinary leadership meetings, and quarterly culinary all-staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns while addressing the department’s key priorities
• Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
• Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements
• Maintain regular communication with the Executive Chef and F&B Management team to provide updates, discuss plans, communicate needs, and align on priorities

Skills on Resume: 

• Team Collaboration (Soft Skills)
• Guest Experience Management (Soft Skills)
• Culinary Expertise (Hard Skills)
• Operational Metrics (Hard Skills)
• Staff Coaching (Soft Skills)
• Communication (Soft Skills)
• Recruitment and Talent Development (Soft Skills)
• Facility and Equipment Management (Hard Skills)