Career Opportunities at Kempinski Hotel Gold Coast City

Description

• The overall scope of the incumbent is to ensure all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve overall objectives of this position
• .He is responsible for keeping equipment in good repair by providing day to day maintenance of the hotel under the direction of the Engineering Management.

Main Responsibilities

• Train and instruct other members of the staff.
•  Repair and / or adjust all types of electrical and HVAC equipment and cosmetic items.   
•  Look for ways to conserve energy and report any ideas to the Engineering Management.
•  Emergencies - be available for any emergencies and act in an engineering capacity to protect our guest and employees, and preserve the building and its systems during the emergency.  To act as quickly and responsibly as possible to return the building to its normal operating status.  Inform Engineering Management of any such emergencies. 
•  Optimize maintenance costs.
•  Accident prevention and safety. 
•  Comply with all Kempinski company policies.
•  Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel. 

Desired Skills and Qualifications

• Technical Certificate or better in HVAC systems
• Minimum of 3 years experience in a HVAC systems, preferably in a 4/5 star hotel.
• Ability to work and communicate in a multinational environment
• English – excellent oral and written skills
• •Additional language - beneficial
• Problem Solving & Decision Making skills
• Administration skills
• People Oriented
• Passionate for European luxury
• Good Communication skills
• Ability to identify and delegate tasks effectively.
• Excellent organisational and time management skills.
• Applies a professional, confidential and ethical approach at all times.
• Works in a safe, prudent and organised manner.
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Proficiency in Microsoft Office (Word, Excel and PowerPoint)

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Description
The Lady in Red is an iconic symbol of Kempinski and is in essence the Hotel Ambassador (or First Lady). As an extended arm of the General Manager she welcomes, meets and farewells hotel guests and is responsible for the communication with all guests providing highest quality service standards. The Lady in Red is empowered to take immediate decisions in respect to guest wellbeing.
 
Overall Objectives

The job of Lady in Red is executed satisfactorily when:

• CSS (Customer Satisfaction Survey) results are rated on an average with “5” and above.
• Hotel and Outlets are promoted.
• Guest complaints are minimized and if occur followed up efficient and are reported to Operations team.
• In case of immediate need, the Lady in Red helps with reception duties. 

Main Responsibilities

• Communication of hotel & company philosophy and internal hotel representation.
• Have an in-depth knowledge of the hotel and the geographical layout of the city / surroundings.
• Knowledgeable about all VIPs in-house, hotel functions and special events.
• Collect as much feedback information on VIPs as possible (on daily basis) by checking e.g. Google, Opera PMS company wide, briefs and distribute this information within the hotel to all relevant departments by e.g. daily guest fact sheets/reports, newsletter, etc. and ensure information is updated in the guest profile.
• Welcome, facilitate and bid farewell to as many guests as possible.
• Top VIPs MUST be welcomed upon arrival, escorted to their room and bid farewell upon departure.
• Liaise with FOM and GM, to prepare tailor made guest itinerary for Top VIP’s when appropriate and coordinate VIP greetings and departures – ahead of time.
• Obtain as much information about a guest’s stay to be entered in the guest history.
• Welcome visitors to the hotel, assist with general information, internal promotions and directions.
• Handle guest complaints and requests in a polite and efficient manner, give further instructions to the relevant staff if needed to ensure optimal guest satisfaction.
• Maintain a record of all complaints and requests, follow up and inform concerned operating departments.
• Perform special projects and related duties as assigned.
• Walk throughout the hotel recognizing guests and engage with them appropriately.
• Attend & participate in daily briefings as scheduled.
• Report potential and existing hazards and rectified immediately.
• Provide information to all guests regarding the services and possible internal promotions of the hotel.
• Senior Management on any unusual circumstances that might affect guest service and expectation.
• Take decisions on upgrades / comps / rebates etc. as per stipulated hotel policies and procedures.
• Participate in training programmes.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

 
Desired Skills and Qualifications

• Bachelor Degree in Hospitality Management or related field 
• Minimum of 3 years experience in a Manager level position in Front Office or Guest Relations preferably in an international five star hotel
• Ability to work and communicate in a multinational environment
• English – excellent oral and written skills
• Preferably as Section Head in 5 star property.  
• Proven track record with good progression.  
• Mature & Customer focused.
• Additional language - beneficial
• Luxury Hotel Experiences 
• People Oriented
• Passionate for European luxury
• Good Communication skills
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Ability to identify and delegate tasks effectively.
• Excellent organisational and time management skills.
• Applies a professional, confidential and ethical approach at all times.
• Works in a safe, prudent and organized manner.
• Proficiency in Microsoft Office (Word, Excel and PowerPoint)
• Basic knowledge of Micros
• Comprehensive Opera knowledge
• Up Selling techniques
• Microsoft Excel and Statistical knowledge
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Food & Beverage and Sales experience is a plus
• Proficiency in Microsoft Office (Word, Excel and PowerPoint)
• Advanced knowledge of Opera
• Basic knowledge of Mi

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Desription

• To assist the Food Safety Manager, Food & Beverage Head of Department and the Executive Chef in managing the overall hygiene programme as an efficient and productive cost and service centre ensuring a seamless operation and therefore contribute to maximising guest satisfaction.
• The Hygiene Coordinator ensures that the hotel is fully in line with local and International hygiene standards and assists in guiding, correcting, planning and organising Culinary and Stewarding operations.

Main Responsibilities

• Ensure that all Food & Beverage employees have an adequate knowledge of food safety.
• Organise Food safety meetings and trainings and keep accurate records of all trainings and meetings held.
• Follow up with all related teams that trainings are understood and actions implemented.
• Develop food safety committees for the hotel to ensure all actions are communicated towards the operations.
• Have a thorough knowledge and understanding of all food and beverage items offered.
• Attend the daily Food & Beverage meeting.
• Develop a monthly report of the operational hygiene gaps and develop an action plan.
• Develop on the job trainings for all kitchen, service and stewarding staff.
• Develop class room trainings for all kitchen, service and stewarding staff.
• Ensure daily routine checks are done in liaison with the Stewarding Manager in all Food & Beverage areas.
• Ensure daily checks of freezers and fridges in the kitchen and bar areas.
• Prepare and compile monthly, weekly F&B reports.
• To ensure that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference.
• Check on a daily basis pastry counters, buffets and displays for the restaurants including the staff restaurant and banquets.
• Attend site visits for potential outside caterings.
• Attend operations and set-up during outside caterings to evaluate eventual hygiene gaps.
• Attend any visit of the governmental body in terms of food hygiene and encourage a positive working relation.
• Contribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene.
• Develop a regular pest control programme with the Stewarding department to ensure prevention.
• Conduct regular meetings with third party hygiene consultants to discuss critical points.
• To collect food samples from events and outside caterings for future reference.
• Spot check on receiving area for food hygiene and vendor product quality to ensure the hotel’s criteria is met.
• Be flexible to assist the operation when and as required during operational peaks or seasonal festivities.
• Ensure to withhold and not to disclose any details or administrative communications, personal information or overheard conversations in the office to others.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel

Desired Skills and Qualifications

• Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)  
• Must show signs of career development
• HACCP certification (a plus)
• Minimum 1-3 years in similar experience.
• Ability to work and communicate in a multinational environment:
• English – excellent oral skills
• Additional language – beneficial
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors
• Ability to identify and delegate tasks effectively
• Excellent organizational and time management skills
• Applying a professional, confidential and ethical approach at all times
• Working in a safe, prudent and organized manner
• Knowledgeable of food safety regulations
• Computer literacy adapted to the field of culinary
• Ability to operate computer and office equipment
• Proficiency in Microsoft Office
• Passionate for Food & Beverage
• People Oriented
• Passionate for European luxury
• Entrepreneurial
• Straightforward
• Innovative
• Business Acumen
• Sense of responsibility
• Leader
• Team player
• Flexible and reliable
• Tolerant and open minded