Duties and Responsibilities:
To deliver the brand promise and provide exceptional guest service at all times.
To provide excellent service to internal customers as appropriate.
To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
To work in and oversee the assigned station / section and the relevant associates to ensure that food products are prepared according to the standard required.
To maintain the assigned station / section in a clean and orderly manner at all times.
To follow standard recipes and minimise waste to help ensure that the outlet's food cost is in line with budget.
To train the associates as necessary in the preparation and presentation of the items.
To suggest alternative menu items, meet specific customer requests and interact with customers to meet and exceed their culinary expectations.
To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
To make sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
To work in a supportive and flexible manner with other departments, in a spirit of "We work through Teams".
To be up to date with the availability of seasonal and new products on the market.
To treat all operating equipment and supplies carefully to minimise damage and reduce wastage.
To encourage the punctuality and appearance of the outlet culinary associates in the station / section, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
To support the implementation of The People Philosophy, demonstrating and reinforcing Hyatt's Values and Culture Characteristics.
To report for duty punctually wearing the correct uniform and name tag.
To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standards.
To provide friendly, courteous and professional service at all times.
To maintain good working relationships with colleagues and all other departments.
To read the hotel's Associate 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.
To comply with local legislation as required.
To respond to any changes in the department as dictated by the needs of the hotel.
To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required, in order to meet business demands and guest service needs.
To attend training sessions and meetings as and when required.
· Produces Quality Work
The ability to produce high quality work in a consistent and reliable manner, in support of Hyatt's standards and processes
· Achieves Results
The ability to identify priorities, solve problems, produce desired results and be accountable for commitments
· Promotes Teamwork and Collaboration
The ability to build relationships within and across functions, balance individual and team goals, respect others and value different perspectives.
· Communicates Effectively
The ability to listen actively and identify appropriate messages and delivery methods to effectively influence others.
· Shows Initiative and Resourcefulness
The ability to initiate action, make decisions, adapt, drive change, use resources efficiently and solve problems quickly, creatively and practically
· Focuses on Customers
The ability to identify needs, shape actions and add value to relationships based on a central focus of customer satisfaction
Hyatt's higher purpose is based on care. Caring leaders build trust and engagement by cultivating genuine relationships. The capacity to care for one another is one of the strongest of all human traits. At the center of caring is empathy. Leaders exhibit empathy when they connect personally and deeply with those around them.
Serving leaders create success for and through others. Such leaders are motivated by service to the higher purpose, the business and its stakeholders - not by the pursuit of power or personal gain. The success of these leaders is gauged by the success of others. They don't try to solve all problems or to have all of the answers: they thrive by unleashing others in pursuit of goals. They understand and take direct responsibility for growing the next generation of leaders.
Learning leaders are inspired by learning and they take pride in further developing themselves. They are not afraid of - and they learn from - mistakes and failures. They make the intentional decision to continue to learn and grow throughout their lives, challenging themselves to be and do more, and gaining broader experiences. With their high learning agility and ability to be vulnerable, they reflect on and learn from experience, apply that learning to perform successfully under new or first-time conditions and share their learning, and themselves, with others.
Adaptive leaders demonstrate agility in the face of continuous change. They anticipate and thrive in changing environments where diversity of thought fosters innovation and creativity. They have the ability to create a climate where individuals can take risk, experiment, and learn from failure: often times with great speed. Adapting leaders constantly think about what changes are needed to stay relevant in the marketplace and to fulfill the organization's purpose.
Achieving leaders prioritize and do what is best for the business. They are outcome oriented and understand that superior financial performance benefits all stakeholders. They are bold, strategic and future-oriented. They see the big picture, understand how the different components of a system interconnect and behave over time, and help make sense out of complexity by simplifying. They possess sound judgment and can make quick decisions when needed.
- Holds a diploma/degree in Hospitality Management specializing in Food and Beverage Kitchen Management.
- Excellent Communication & Guest Relations Skills.
- Excellent customer service and Food and Beverage Kitchen skills.
- Well-developed computer skills particularly in the use of MS Office, email and Micros.
- Good trainer, able to facilitate at all levels.
- Comprehensive knowledge of business needs financial reporting and productivity requirements.
- Minimum two to four years work experience as Sushi Chef / Sushi Chef Outlet in a hotel with good standards.
- Essential prerequisite is experience in the Hotel, Restaurant or Travel industry.
Training Need: FSMS, HACCP Awareness, ISO Awareness, Basic Food Safety, Food Allergen Awareness, How to Handle Food Complaint, Annual Hygiene Refresher Training (HACCP).
Primary Location: ID-JW-Jakarta
Organization: Grand Hyatt Jakarta
Job Level: Entry Level Manager | Full-time
Worldwide/Local Candidates: Local