CEO

Responsibilities

• Approach all encounters with guests & employees in a friendly, service-oriented manner, creating a working environment of trust and fun.
• Maintain regular attendance at department & operations meetings, which may vary according to the needs of the hotel.
• Ensure strict adherence to all Municipality Health Codes and Standards.
• Ensure a safe & healthy work environment for all guests and staff, promoting a productive operation.
• Schedule all stewarding staff (weekly, vacations, and personal holidays). Assign/re-assign staff during shifts to areas of need. Approve any overtime when business levels are high.
• Conduct one-on-one meetings with staff to understand them better.
• Closely monitor your leaders, delegate tasks, and provide positive and negative feedback.
• Conduct daily shift briefings and monthly communication meetings.
• Perform and train on all stewarding duties, including health and safety protocols, product equipment, and behavioral techniques.
• Update all colleague logs/files and the communication board with assistance from your assistant.
• Supervise and ensure the maintenance and cleanliness of all kitchens and back-of-house areas, including the driveway ramp into the basement, smoking room, and basement driveway.
• Ensure all staff on shift maintain grooming standards.
• At the start of the shift, conduct a complete walkthrough of stewarding areas with the shift supervisor to observe the status of all areas. Make notes of all items that need to be addressed and follow up throughout the shift.
• Throughout the shift, continuously walk through all areas.
• Report all accidents and unsafe areas or machinery.
• Work with Culinary, Banquets, Catering & Outlets to anticipate equipment needs.
• Attend daily Catering & Culinary BEO meetings to determine what setups are needed during the shift.
• Ensure proper handoff to other leaders and stewards using a communication logbook.
• Ensure the MSDS (Material Safety Data Sheet) binder is updated and compliant.
• Maintain payroll and all other Fairmont Hotels & Resorts standards.
• Consistently seek ways to control expenses and improve service.
• Strive to achieve your goal of CES, assisting all other F&B departments in achieving their goals through resource support and breakage awareness.
• Control breakage, waste, and spoilage by monitoring areas and correcting any observed behaviors.
• Manage ordering and inventory of all cleaning compounds.
• Participate in and support the hotel’s Green Team initiatives.
• Adhere to the hotel’s hygiene and HACCP standards, ensuring that Standard Operating Procedures and Requirements are fully met.
• Liaise with Johnson Diversey and all other contracts related to the heart of house.
• Attend Dubai Municipality Meetings and actively participate in HACCP Committee Meetings, implementing the HACCP system in the hotel with the Executive Chef/Director of Culinary.
• Perform job-related duties and special projects as assigned.

Qualifications

• Should be a PIC Member.
• Certified in Basic Food Hygiene.
• Diploma in hotel management is an asset.
• At least 8-10 years of experience in a five-star international chain hotel or restaurant.
• At least two years in a similar position in an international five-star hotel/restaurant.
• Impeccable service standards and attention to detail.
• Demonstrated ability to lead people and achieve results as a team.
• Ability to effectively solve problems and make decisions in a fast-paced, high-pressure environment.
• Highly motivated, with a strong presence.