Meliá Hotels International

Position:

Maintain, control, and safeguard the supply of operational equipment for all consumption outlets, including china, glassware, silverware, setup equipment, buffet decorations, and bar equipment in sufficient quantities to support operations effectively. Always based on the quality, cleanliness, hygiene, safety, and conduct standards established by the brand.

What will you have to do?

Schedule sufficient staff to support optimal operational development, and stay informed about daily operational requirements.
Organize, train, and supervise staff in the proper handling of equipment, adherence to internal operational procedures, discipline, presentation, and personal hygiene in accordance with Paradisus brand standards.
Coordinate, control, and distribute workloads, as well as manage staff schedules, days off, vacations, and meal breaks, in compliance with personnel administration policies and procedures.
Establish, together with the Executive Chef and Food & Beverage Manager, the par stock level for operational equipment.
Request, control, and manage all equipment used in restaurants, events, and banquet services in accordance with established policies and procedures.
Understand the department’s budget.
Support the department manager in preparing forecasts and projections.
Be familiar with the hotel’s financial results and the department’s financial performance, including variances versus budget and forecast.
Ensure compliance with the department’s financial objectives and understand the hotel’s overall financial goals and their achievement.
Understand the brand philosophy and ensure the proper implementation of standards, operational manuals, and brand identity guidelines applicable to the department.
Ensure an excellent guest experience by personalizing their stay, anticipating needs, and exceeding expectations.
Manage guest incidents and communicate actions taken to the hotel’s Guest Experience Department.
Know and share the Voice of the Customer objectives with the team, and ensure compliance, supporting the creation and implementation of improvement plans as needed.

What are we looking for?

Knowledge of hotel operations.
Knowledge of REVO systems and POS terminal management.
Knowledge and updated awareness of the latest trends in enology (wine studies).
Ability to advise clients/customers.
Knowledge of food and wine pairing.
Organization, commitment, openness to innovation, analytical thinking, proactivity toward excellence, quality and professionalism, service orientation, talent development, and teamwork skills.

Minimum experience: 1 year.

To apply for this job please visit careers.melia.com.

Stewarding Manager-Paradisus Grand Cana

Position:

What will you have to do?

Schedule sufficient staff to support optimal operational development, and stay informed about daily operational requirements.

Organize, train, and supervise staff in the proper handling of equipment, adherence to internal operational procedures, discipline, presentation, and personal hygiene in accordance with Paradisus brand standards.

Coordinate, control, and distribute workloads, as well as manage staff schedules, days off, vacations, and meal breaks, in compliance with personnel administration policies and procedures.

Establish, together with the Executive Chef and Food & Beverage Manager, the par stock level for operational equipment.

Request, control, and manage all equipment used in restaurants, events, and banquet services in accordance with established policies and procedures.

Understand the department’s budget.

Support the department manager in preparing forecasts and projections.

Be familiar with the hotel’s financial results and the department’s financial performance, including variances versus budget and forecast.

Ensure compliance with the department’s financial objectives and understand the hotel’s overall financial goals and their achievement.

Understand the brand philosophy and ensure the proper implementation of standards, operational manuals, and brand identity guidelines applicable to the department.

Ensure an excellent guest experience by personalizing their stay, anticipating needs, and exceeding expectations.

Manage guest incidents and communicate actions taken to the hotel’s Guest Experience Department.

Know and share the Voice of the Customer objectives with the team, and ensure compliance, supporting the creation and implementation of improvement plans as needed.

What are we looking for?

Knowledge of hotel operations.

Knowledge of REVO systems and POS terminal management.

Knowledge and updated awareness of the latest trends in enology (wine studies).

Ability to advise clients/customers.

Knowledge of food and wine pairing.

Organization, commitment, openness to innovation, analytical thinking, proactivity toward excellence, quality and professionalism, service orientation, talent development, and teamwork skills.

Minimum experience: 1 year.