Adriatik hotel is an outstanding 5 star luxury beachfront hotel located just a few steps from the seashore of Adriatic Sea in the ancient city of Durres. It is the leader of albanian tourism. It is an exquisite hotel established since 1957 and totally renovated in spring of 2017. Our goal is to offer the best service to our guests. We are looking to hire professional and experienced staff. We invite you to become part of the ambitious staff of Adriatik hotel. • We are looking to fill our vacancies as follows: A) Executive Chef B) Food and Beverage Manager C) Operations Manager D) Front Office Manager E) Hotel Reception operator F) Barman / Bartender G) Waiter / Waitress
A) Executive Chef POSITION TITLE: Executive Chef REPORTS TO: General Manager / Food and Beverage Director POSITION SUMMARY: Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen. Executive Chef Duties and Responsibilities: 1. Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis. 2. Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property. 3. Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management. 4. Should be able to provide direction for all day-to-day operations in the kitchen. 5. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. 6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. 7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff. 8. He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example. 9. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. 10. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. 11. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives. 12. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. 13. Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 14. Determines how food should be presented, and creates decorative food displays. 15. Recognizes superior quality products, presentations and flavour. 16. Ensures compliance with food handling and sanitation standards. 17. Follows proper handling and right temperature of all food products. 18. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards. 19. Coordinates with the purchase department for acquisition of needed goods and services. 20. Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards. 21. Ensures proper grooming and hygiene standards for all kitchen staffs. 22. Ensures all kitchen employees maintain required food handling and sanitation certifications. 23. Ensures proper purchasing, receiving and food storage standards in the kitchen. 24. Interacts with guests to obtain feedback on food quality, presentation and service levels. 25. Actively responds to and handles guest problems and complaints. 26. Maintain Quality levels of receiving, storage, production and presentation of food. 27. Ensure sufficient staffing levels are scheduled to accommodate business demands. 28. Follows and enforces all applicable safety procedures specified for kitchen and food servers. 29. Discuss daily food cost reports with key kitchen and F&B team members. 30. Review weekly and monthly schedules to meet forecast and budget. 31. Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills. 32. Frequently review finished products for quality and presentation before the orders are send to guest. PREREQUISITES: Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience. EDUCATION: Able to demonstrate excellent written and verbal communication in English. Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook. 3 Year Hospitality Management or equivalent Culinary Certificates. EXPERIENCE: With a minimum of three years experiences (Entry Level)in a similar capacity / function in an international five star hotel with strong background in HACCP procedures and application. B) Food and Beverage Director JOB TITLE: FOOD & BEVERAGE DIRECTOR / MANAGER REPORTS TO: General Manager POSITION SUMMARY: The Director of Food & Beverage is responsible for co-ordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection. Solicit local group Food & Beverage business; maintain the services and reputation of Your Hotel and act as a management representative to group clients. DUTIES AND RESPONSIBILITIES: 1. Achievement of budgeted food sales, beverage sales, labour costs and profitability. 2. Completion of Customer Follow-up calls on a timely basis. 3. Timely analysis of Food & Beverage Prices in relation to competition. 4. Participation and input towards F&B Marketing activities. 5. Entertainment of potential and existing customers. 6. Preparation of Sales Promotions & Mailings. 7. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc. 8. Telemarketing to previous clients to inquire about possible future bookings. 9. Development and maintenance of all department control procedures. 10. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day. 11. To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions. 12. To confirm all details relative to group functions with meeting/banquet planners. 13. Supervision of daily paper flow including Proposals, and Function Contracts. 14. Maintenance of Hotel credit policies. 15. Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours) 16. Evaluation forms must accompany all invoices. 17. Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions. 18. Completion of monthly forecast. 19. Attendance and participation at weekly F & B meeting and Department Head meeting. 20. To assist in menu planning and pricing. 21. Development and maintenance of department manual. 22. Supervision of weekly payroll input. 23. Be available to Hotel Staff at all times in case of emergency. 24. Must have a complete knowledge of Fire Procedures. 25. All other duties as directed by the General Manager or Assistant General Manager. 26. Participation in Manager on Duty shifts as required. 27. Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared. 28. Assure the maintenance of bar control policies. 29. Assure completion of requisitions where deemed necessary. 30. Assure the completion of weekly schedule and shift duties while: a. Maintaining a labour cost below the maximum of 15%. b. Assuring adequate and consistent 31. Completion of monthly inventory. 32. Assure timely completion of function bills. 33. Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending. 35. Directly responsible for larger groups…overseeing medium and smaller groups: 36. Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation. 37. Ensuring that services meet customer specifications. 38. Quality of meeting room set-up. 39. Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met. 40. Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with. 41. Establish a rapport with groups to ensure guest satisfaction and repeat business. 42. Minimize number of customer complaints. 43. Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time. 44. Staff professional attitude and proper meeting Company appearance and uniform standards. 45. Teamwork-Relations with co-workers and management. 46. Quality of Food & Beverage services and department phone handling. 47. Responsible for staff training and development. 49. Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor. 50. Proper termination procedures must be followed. 52. High employee retention. 53. Personal development and growth. 54. Discipline of personnel when required. 55. Responsible for overseeing all scheduling within the department. 56. Participation towards overall Hotel Maintenance and cleanliness. 57. Achieving service that exceeds expectations. 58. Overall maintenance of the operation at a level in keeping with the standards prescribed. 59. Minimize the number of Workmen's Compensation claims. 60. Report any deficiencies in equipment and facilities. PREREQUISITES: Education: Post Graduate or Degree or three years Diploma in hotel Management or equivalent. Experience: Previous experience in similar Job role or minimum 3 years experience (Entry Level) as Banquet Supervisor. Proven track records. C) Operations Manager POSITION TITLE: Operations Manager REPORTS TO: General Manager POSITION SUMMARY: Operation Manger should have an excellent level of commercial awareness, who can build and maintain relationships with internal and external guests. Also responsible for highlighting short/medium/long-term issues to the General Manger and to help formulate solutions. The Operations Manager is also required to assist in the preparation of the annual budgeting and monthly forecasting processes. OPERATIONS MANAGER DUTIES AND RESPONSIBILITIES: 1. Fully responsible for all aspects of all departments. 2. Support and work with all Head of Departments in all aspects of running this hotel. 3. Ensure the premises are in operative condition as per category of the unit to receive & serve the guests. 4. Conduct regular operations team meeting with all the Head Of Departments daily / weekly to discuss routine operational matters, sales targets, GSTS feedback / RSTS feedbacks and action taken for service recovery, and also any staff issues. Minutes of the meeting to be sent to GM/RGM. 5. Ensure SOP implementation in all departments and check the same during routine operational checks. Consultant /GRM guidance to be taken wherever required. 6. Monitor the purchase / indent / requestions of each department, the accounts receivable (collection from debtors) and the accounts payable (payable to the vendors / suppliers etc). 7. Randomly inspecting the stores (F & B / Kitchen) to check the stock in hand (quality, par stock levels, expiry etc) with the F & B Manager & Chef. 8. Dealing with Suppliers / Vendors for quality products involving Purchase Manager and providing performance assessment of vendors every quarter to HO Purchase. 9. Inspecting all departments for SOP implementation. 10. Inspecting all department with their respective Manager's for cleanliness, ambience, service readiness, staff grooming & hospitality culture. 11. Monitor the co-ordination between all departments for smooth & efficient operations. 12. Assessing and reviewing customer satisfaction and service recovery process. 13. Meet all dept. heads to review & train the staff to upkeep the human capital. 14. Identifying staff learning needs and assisting with development 15. Providing timely and constructive feedback to all direct reports as and when required either formally or informally. 16. Conduct weekly / Daily meeting with marketing people for enquiry & follow up & conversion to grow up the business. 17. Monitor and maintain operation & overhead cost in order to maintain maximum revenue to the organisation. 18. Be on available on call 24 hours a day to resolve any urgent problems on emergencies. 19. Responsible for the overall management of the operation of the hotel. 20. Any other duties assigned. PREREQUISITIES: Excellent revenue management skills with experience of budgets, P&L's and forecasting. Working with colleagues to share skills, knowledge, resources and networks. Highly focused, have excellent communication skills, be motivated and professional in appearance and presentation. EDUCATION: Degree or Diploma in Hospitality Management is an asset or Graduates bachelor degree and/or diploma in hotel or other related field. Computer Knowledge, MS office. Experience in Property Management Software's, Revenue Management Systems desired. EXPERIENCE: Minimum 3 to 4 years work experience (Entry Level) in a 3 to 5 Star Hotel as a Deputy Manager, Asst. Operations Manager or Hotel Manager. D) Front Office Manager POSITION TITLE: Front Office Manager REPORTS TO: Assistant manager or General manager POSITION SUMMARY: Directly supervises all front office personnel and ensures proper completion of all front office duties. Directs and coordinates the activities of the front desk, reservations, guest services, and telephone areas. Prepare monthly reports and budget for front office department. FRONT OFFICE MANAGER DUTIES AND RESPONSIBILITIES: 1. Trains, cross –trains, and retrains all front office personnel. 2. Participates in the selection of front office personnel. 3. Schedules the front office staff. 4. Supervises workload during shifts. 5. Evaluates the job performance of each front office employee. 6. Maintains working relationships and communicates with all departments. 7. Verifies that accurate room status information is maintained and properly communicated. 8. Resolves guest problems quickly, efficiently, and courteously. 9. Updates group information. Maintains, monitors, and prepares group requirements. Relays information to appropriate personnel. 10. Works within the allocated budget for the front office. 11. Checks cashiers in and out and verifies banks and deposits at the end of each shift. 12. Enforces all cash-handling, check-cashing, and credit policies. 13. Conducts regularly scheduled meetings of front office personnel. 14. Wears the proper uniform at all times. Requires all front office employees to wear proper uniforms at all times. 15. Upholds the hotel's commitment to hospitality. 18. Monitor high balance guest and take appropriate action. 19. Ensure implementation of all hotel policies and house rules. 20. Operate all aspects of Front Office computer system, including software maintenance, report generation and analysis, and simple configuration changes. 21. Ensure logging and delivery of all messages, packages, and mail in a timely and professional manner. 22. Ensure that employees are, at all times, attentive, friendly, helpful and courteous to all guests managers and other employees. 23. Monitor all V.I.P 's special guests and requests. 24. Maintain required pars of all front office and stationary supplies. 25. Review Front office log book and Guest feedback forms on a daily basis. 26. Maintain an organised and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs. 27. Perform other duties as requested by management. PREREQUISITIES: EDUCATION: University degree. English language. Another language is an advantage. EXPERIENCE: Minimum of three years (Entry Level) of hotel front desk supervisory experience, experience handling cash, accounting procedures, and general administrative tasks. E) Hotel Reception operator POSITION TITLE: Hotel Reception operator REPORTS TO : Front Office Manager POSITION SUMMARY: Represents the hotel to the guest throughout all stages of the guest's stay. Determinate's a guest's reservation status and identifies how long the guest will stay. Helps guests complete registration cards and then assigns rooms, accommodating special requests whenever possible. Verifies the guest's method of payment and follows established credit-checking procedures. Places guest and room information in the appropriate front desk racks and communicates this information to the appropriate hotel personnel. FRONT DESK OPERATOR DUTIES AND RESPONSIBILITIES: 1. Register guests and assigns rooms. Accommodates special requests whenever possible. 2. Assists in preregistration and blocking of rooms for reservations. 3. Thoroughly understand and adheres to proper credit, check- cashing, and cash handling policies and procedures. 4. Understands room status and room status tracking. 5. Knows room locations, types of rooms available, and room rates. 6. Must be sales-minded. Presents options and alternatives to guests and offers assistance in making choices. 7. Knows the location and types of available rooms as well as the activities and services of the property. 8. Coordinates room status updates with the housekeeping department by notification housekeeping of all check outs, late checkouts, early chek-ins, special requests, and day use rooms. 9. Possesses a working knowledge of the reservations department. Takes same day reservations and future reservations when necessary. Knows cancellation procedures. 10. Maintains guest room key storage, and maintains and supervises access to safe deposit boxes. 11. Knows how to use front office equipment. 12. Process guest check-outs. 13. Performing cashier related functions like posting charges to guest accounts, raising paid out's, currency exchange, 14. Follows procedures for issuing and closing safe deposit boxes used by guests. 15. Works closely with the housekeeping department in the keeping room status reports up to date and coordinates requests for maintenance and repair work. 16. Uses proper telephone etiquette. 17. Performs cashiering tasks like bill / invoice settlement, posting charges to the guest, paid out's , Foreign currency exchange etc. 18. Uses proper mail, package, and message handling procedures. 19. Reads and initials the pass-on log and bulletin board daily. Is aware of daily activities and meetings taking place in the hotel. 20. Attends department meetings. 21. Reports any unusual occurrences or requests to the manager or assistant manager. 22. Knows all safety and emergency procedures, Is aware of accident prevention policies. 23. Maintains the cleanliness and neatness of the front desk area. 24. Understand that business demands sometimes make it necessary to move employees from their accustomed shift to other shifts. PREREQUISITES: Education: High school graduate or equivalent. English language. Another language is an advantage. Experience: Previous hotel-related experience desired. F) BARMAN / BARTENDER POSITION TITLE: Barman / Bartender REPORTS TO: Restaurant Manager / F&B Manager POSITION SUMMARY: Bartenders will be responsible to prepare and serve drinks to customers. able to mix and match ingredients in order to create classic and innovative drinks in accordance with customers’ needs and expectations. The purpose of this position is to interact with the hotel guests and ensure they have a great experience at the BAR or lounge. DUTIES AND RESPONSIBILITIES: • Interact with customers, take orders for drinks and snacks. • Plan and present bar menu. • Serve snacks and drinks to the customer. • Check identification of the guest to make sure they meet age requirements for purchase of alcohol and tobacco products. • Mix ingredients to prepare cocktails and other drinks. • Mix drinks, cocktails and other bar beverages as ordered and in compliance with hotel standard drink recipes. • Prepare alcohol or non-alcohol beverages. • Service Wine and Beer to guests. • Arrange bottles and glasses to make attractive displays. • Assess customers’ needs and preferences and make recommendations • Provide recommendations and suggestions to guest for choosing Drinks and Snacks. • Serve customers in a friendly and helpful manner. • Keep the bar counter and work area neat and clean at all times. • Provide guidance to guests on resort activities, dining options and general resort and Regional information. • Determine when a customer has had too much alcohol and if required refusing any further serving on a polite way. • Demonstrate a thorough knowledge of food and beverage products, menus and Promotions • Clean up after customers and clean work area. • Clear ashtrays as and when required. • Wash glassware and utensils after each use. • Maintain a clean working area by sweeping, vacuuming, dusting, cleaning of glass doors and windows, etc. if required. • Maintain liquor inventory and consumption. • Collect payment for drinks served and balance all receipts. • Handle an assigned house bank and follow all cash handling procedures as per hotel standard. • Prepare inventory or purchase requisitions as needed to replenish supplies. • Ensure that the assigned bar area is fully equipped with tools and products needed for Mixing beverages and serving guests. • Stay guest focused and nurture an excellent guest experience • Comply with all food and beverage regulations • Perform Other duties as and when assigned by the hotel management. PREREQUISITES: Must be able to communicate in English writing and speaking and other languages are advantages. Good personality and Positive interpersonal skills required. EDUCATION: Graduates bachelor degree and/or diploma in hotel or other related field. Computer Knowledge and experience in MS office programs. EXPERIENCE: Previous bartending experience required in Luxury property. Experience in handling Point of sale (POS) terminals. G) Waiter / Waitress Position Title: Waiter / Waitress Reports To: Bar Manager Position Summary: As a waiter / waitress you will ensure that all guests are served to the company standard in the Bar/ Restaurant or Lounge areas. Ensure that the highest standards of hospitality and welcome are demonstrated at all times within all food and beverage areas. Additionally you will serve and explain drinks, cocktails and coffees to guests including ingredients and discussing any allergy information. Take and deliver accurate drink orders to guest as per the hotel standards. Bar Waiter / Waitress Duties and Responsibilities: • Welcome and acknowledge all guests according to company standards in a timely, friendly and efficient manner. • Speak with others using clear and professional language, • Taking beverage/restaurant orders and serving them to guests on a timely manner. • Check guests for proper identification and serve alcoholic beverages to guests in accordance with, state, local and company laws and regulations. • Always respond to guest requests in a timely, friendly and efficient manner. • Mix and garnish beverages according to recipe and portion control standards. • Should be fully aware of the bar/restaurant and lounge menu along with their prices • Good knowledge of wine selection, wine service and Beer service. • Take guest beverage or food orders and input them to the point-of-sale system. • Ensuring that the bar and lounge stations are fully stocked, clean and tidy at all times. • Establish rapport with guests to build loyal and satisfied customers. • Ensure knowledge of menu and restaurant promotions and any special offers. • Pick-up food orders from kitchen and communicate to the chef regarding any special preferences or allergy. • Replenish beverages and ensure guest satisfaction throughout the meal service. • Ensure serving station is well-stocked at all times. • Should know basic cashiering procedures like handling money, processing credit and debit cards, making change and processing gift certificates, cards and vouchers. • Be responsible for billing/credit card/payment and collecting feedback from the guest. • Clear tables and prepare for service by polishing cutlery, glassware and crockery etc. • Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas. • Return all equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors and completing bar closing checklist. • Stock and maintain the bar with all the required supplies and inventory (eg: beer, wine, spirits, paper products, straws, stirrers, condiments, glassware, ice cubes etc.) • Always take responsibility for ensuring a positive guest experience. • Take ownership of guest request and follow up guests incidences. • Attend daily briefings from management who will explain any special requirements for service. • To ensure a very good relationship between the Bar, other F&B outlet, Kitchen, housekeeping & Front of the House. • Assist in carrying out scheduled inventories of products and operating equipment. • Perform any other assigned reasonable duties and responsibilities as assigned or as requested by Supervisors or manager. PREREQUISITIES: Have sound knowledge of spirits, beers, wine, cocktails and coffee, menu items. Should have excellent communication skills. Flexibility to work longer hours as per business demand. Be courteous, professional and provide efficient service. EXPERIENCE: 1 to 2 years experience as a Waiter/Waitress in a full service hotel preferred.
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