Job Description

Description:Operationalxc2xa7 To oversee the production management of all pastry and bakery goods for the hotelxe2x80x99s food and beverage operation, ensuring that the required mise-en-place and finished products are produced and delivered to the appropriate areas.xc2xa7 To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.xc2xa7 To assist in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented into the pastry/bakery area.xc2xa7 To respond to the results of the Consumer Audit and ensure that the relevant changes are implemented.xc2xa7 To encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.xc2xa7 To work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.xc2xa7 To make sure that pastry and bakery employees work in a supportive and flexible manner with other departments, in a spirit of xe2x80x9cWe work through Teamsxe2x80x9d.xc2xa7 To make sure that all employees are up to date with the availability of seasonal and new products on the market.xc2xa7 To taste and monitor the pastry and baked products served throughout the operation, providing feedback where appropriate.xc2xa7 To work with the Materials Manager in the procurement of the best product for the best price.xc2xa7 To work closely with the Stewarding Manager to ensure that hygiene standards are maintained.xc2xa7 To supervise pastry and bakery employees to make sure that operating equipment is cared for and properly used to maximise its useful life, and to minimise breakage and personal injury.Administrativexc2xa7 To assist in overseeing the preparation and update of the Pastry Departmental Operations Manual.xc2xa7 To conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.Financialxc2xb7 To maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.xc2xb7 To ensure that the Pastry Department operates with the lowest possible cost structure while also delivering on the brand promise to the guest.xc2xb7 To assist in proactively managing costs based on key performance indicators.xc2xb7 To ensure that all relevant hotel, company and local rules, policies and regulations are adhered to.xc2xb7 To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.xc2xb7 To assist with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.Peoplexc2xb7 To assist in the recruitment and selection of all pastry and bakery employees. To follow hotel guidelines when recruiting and use a competency-based approach to selecting employees.xc2xb7 To oversee the punctuality and appearance of all pastry and bakery employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and departmentxe2x80x99s grooming standards.xc2xb7 To develop the skills and effectiveness of all pastry and bakery Sous Chefs and Team Leaders through the appropriate training, coaching, and/or mentoring.xc2xb7 To conduct annual Performance Development Discussions with pastry and bakery employees, to support them in their professional development goals.xc2xb7 To plan and implement effective training programmes for all pastry and bakery employees in coordination with the Training Manager and Departmental Trainers.xc2xb7 To assist in the development of Departmental Trainers through ongoing feedback and monthly meetings.xc2xb7 To prepare and post weekly work schedules, making sure that they reflect business needs and other key performance indicators.xc2xb7 To support the implementation of The People Philosophy, demonstrating and reinforcing Hyattxe2x80x99s Values and Culture Characteristics.xc2xb7 To ensure that employees have a complete understanding of and adhere to employee rules and regulations.xc2xb7 To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.xc2xb7 To feedback the results of the Employee Opinion Survey and to ensure that the relevant changes are implemented.Other dutiesxc2xb7 To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organisations.xc2xb7 To respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.xc2xb7 To read the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.xc2xb7 To attend training sessions and meetings as and when required.xc2xb7 To carry out any other reasonable duties and responsibilities as assigned.Qualifications:xc2xb7 Minimum 2+ years of experience in similar position.xc2xb7 Ideally with a relevant degree or diploma in Hospitality or Tourism management.xc2xb7 Excellent problem solving and interpersonal skills.xc2xb7 Demonstrate a growth mindsetxc2xb7 Coach, mentor & Empower T.E.A.M.

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