The Chief Steward will maintain an emmaculate station. They will be in charge of ordering stock (chemicals, mops, etc.) The Chief Steward will ensure all cleaning of the kitchen is done to meet standards set out by the resort. They will maintain all silverware, dinnerware, pots, pans, etc., clean and appropriately store under direction of the Executive Chef.

 

Executive Chef / Director of F&B / Sous Chef

 

 

 

 

 

 

The Cooks and Commis of Fox Harb’r Resort will work under the Chef de Partie in various stations. The Cook/Commis will complete prep lists and related duties and special projects as assigned to them.

 

Executive Chef / Sous Chef / Chef de Partie

 

 

§         Has a passion for the industry

 

 

To extend warm hospitality to our guests while upholding 5 star service standards.  Provide courteous and efficient reception, information, cashiering and reservation services.  

 

Guest Services Manager

 

·        Welcome guests to Fox Harb'r and ensure they receive a sense of warmth and hospitality every time they deal with Guest Services either by phone or in person.

·        Greet and register Resort guests in a courteous and efficient manner.

·        Collect and receipt payment to guests upon check out in a courteous and efficient manner.

·        Communicate all special amenity requirements, priority cleaning assignments and changes in room status and late checkouts to Housekeeping Department and the GSA's

·        Accept, confirm and modify room, spa, golf and dining reservations.

·        Accept, confirm and modify boat and coach charters

·        Operate switchboard and be fully knowledgable on all resort rates, packages and events.

·         Computer and typing skills with knowledge of Word and Excel

·         Excellent oral and written communication skills

·         Professional telephone manner and presentation

·         Minimum of high school diploma

·         Previous hotel experience

·         Able to work nights, weekends and holidays

 

 

 

<                    Supporting company and hotel policies and procedures including the promoting and Employee Opinion Survey, Health and Safety, and GSI initiatives

<                    Participating in the recruitment, scheduling and supervision and training of team members within the Guest services department.

<                    Ability to work effectively and provide leadership in a large management team with shared responsibilities

<                    Ensure service standards are met and exceeded as expected in a 4 diamond property. Responsible for ensuring that all guest issues/concerns receive prompt action and follow up

<                    Taking charge of Groups and Conventions from a Front Office perspective from pre-convention to post-convention stage, including pre-convention meeting attendance and internal post-convention follow-up.

<                    Participating and assisting with the Room inventory, Yield and Revenue Management including settling daily and weekly sell strategies, rates and price points. Attend weekly revenue management meetings

<                    Work with key departments (Housekeeping, Sales, Golf and Food and Beverage) to ensure smooth sense of arrival and departure including aviation.

<                    Participating in interviewing, recruiting and selection of new team members and managers

<                    Liaise with VIP parties ( ie. State Visits) special attention guests, ensuring that accommodation is in order, inspecting where necessary, greet, escort and contact when possible upon arrival.  

<                    Thorough knowledge of function bookings and their affect on lobby and public areas

 

<                    Thorough knowledge of emergency procedures (Emergency Preparedness Manual) and general crisis situation procedures

<                    Monthly and quarterly projects as assigned

<                    Actively seek feedback and follow up on Guest comments

<                    Duty Managers shift as scheduled by the Director of Operations

<                    Develop and implement new Front Office initiatives, systems and standards

 

 

<                    Excellent knowledge of Front Office Procedures

<                    Knowledge of Microsoft Office Applications, including Windows XP and Excel.

<                    Minimum of two years as a Assistant Front Office Manager or Front Office Manager at a small to mid-sized 4 diamond hotel

<                    Highly organized, career and result oriented with the ability to be flexible with hours, days off, assignments and additional duties.

<                    Must be able to work well under pressure in a fast-paced and constantly changing environment

<                    Must possess excellent interpersonal and motivational skills

<                    Excellent written and verbal communications skills and knowledge of front office procedures

<                    Must be a strong team player with proven leadership, development and delegating skills

<                    Highest Guest Service skills, talent and knowledge with the vision and ability to lead

 

Diploma in Hotel Management an asset

 

Second, third language an asset

 

Professional manner, outgoing personality, and ability to work on own initiative

 

 

 

 

The Junior Sous Chef is in charge of all kitchen operations and duties in the absence of the Executive Chef and/or Sous Chef. Job duties will include but are not limited to the following: Inventory control, receiving and ordering of product, maintaining schedule and closing duties. The Junior Sous Chef will also coordinate and ensure the efficient running of culinary events.

 

Executive Chef/Sous Chef

 

·         Ensures that all standards of the kitchen operation are maintained to a 5-star level of service

·         Prompt, efficient and courteous preparing/cooking of food

·         All par stocks of prep are accurate with respect to the occupancy of the resort and pending functions

·         Completion of all tasks and duties assigned to them in proper manner

·         Ensures all recipes and methods are completed with accuracy and precision

·         Cleans station on a regular basis to ensure compliance with health standards and hotel cleanliness standards

·         Ensures Resort grooming and appearance standards are met

·         Ensures all health and safety procedures and policies are adhered to

 

·         Cook Red Seal Certificate/Registered Culinary Student

·         Safe Food Handling Certificate

·         Workplace Hazardous Materials Information System Certificate (WHMIS)

·         Emergency First Aid and Cardiopulmonary Resuscitation (CRP

·         Minimum of 3 years experience in a 4-5 Star premier resort setting or fine dining restaurant

·         Knowledge and skill in preparation and production in Saucier, Garde Manger, Grillardin, Butchery (meats and fish), pastry if applicable

·         Must have excellent interpersonal and communication skills

 

The Steward will maintain an emmaculate station. The Steward will ensure all cleaning of the kitchen is done to meet standards set out by the resort. They will maintain all silverware, dinnerware, pots, pans, etc., clean and appropriately store under direction of the Executive Chef.

 

Executive Chef / Director of F&B / Sous Chef / Chief Steward