Set on a lush clifftop overlooking the turquoise waters of the Gulf of Oman, the dazzling Crowne Plaza Muscat with a panoramic terrace, infinity pool and a private beach is just a 20 mins drive from the International Airport.
The hotel features 200 stylish looking rooms offering modern amenities. Our array of F&B outlets feature a buffet restaurant popular for its theme nights and 2 specialty a-
la-carte restaurants offering Persian and Italian dishes. Moreover, the Irish style pub - Dukes Bar is well known for the Friday roasts and elaborate portions of juicy meat cuts.
You may also choose to re-energize in our cliff club fitness center, challenge your friends or partners to a game of tennis or squash or de-
stress in the sauna or steam room with our compliments.
The Crowne Plaza Muscat certainly is an ideal and convenient choice for your upcoming stay.
Your day to day
Duties and Responsibilities
Under the assistance of the senior Finance Manager co-ordinate the preparation of the Departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure.
On a n ongoing basis, control and analyse departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results.
Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements.
Work collaboratively to deliver the financial targets and KPO's of the hotel.
Minimise expenditure through the management and care of loose and fixed operating equipment. PEOPLE
Establishes and maintains effective employee working relationships.
Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
Approve leave requests after considering peaks and troughs in the business. GUEST EXPERIENCE
Demonstrate service attributes in accordance with industry expectations and company standards including : -Being attentive to Guests.
Anticipate Guests needs.
Maintain a high level of knowledge which affects the Guest experience.
Demonstrating a 'service' attitude.
Taking appropriate action to resolve guest complaints.
Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers
Provides direction to the Kitchen helpers, including Chef de Parties, Commis, Cooks, Kitchen Attendants and Stewards.
Prepares in advance food, beverage, material and equipment needed for the service.
Comply with the Company's Corporate Code of Conduct.
Familiarise yourself with the company values and model desired behaviours.
Perform tasks as directed by the Manager in pursuit of the achievement of business goals.
Demonstrate understa nding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety and ensure your direct reports do the same.
Familiarise yourself with emergency and evacuation procedures.
Conform to and uphold health and safety in the workplace in line with current legislation.
Support the Events Department in the delivery of all food requirements relating to Events, both internal and external by ensuring a thorough knowledge of upcoming events.
Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction.
Through a hands on approach, maintain & improve standard of product, introducing more variety of menus.
Focus on skill / self development, shows keen interest in training / learning opportunities.
Accountable to Executive sous Chef and Executive Chef.
QUALIFICATIONS AND REQUIREMENTS
Knowledge and Skills
Good understanding of all applicable Health & Safety legislation & experience working with strict Health & Hygiene as per HACCP guidelines.
Full understanding of food controls & experience of ordering & menu pricing.
Proven man-management, coaching and team building skills.
Desire & ability to deliver quality ala carte and buffet food.
Experience of large volume functions and weddings.
Interviewing / Appraisal training, Strong menu planning, development and costing skills.
Classical Culinary Awareness, Butchery, Pastry; Knowledge of Stocks and Sauces.
Ability to work on own initiative, Methodical, Attention to detail, Strong Communicator.
Flexible with the ability to work well under pressure, Self Awareness, Emotional Intelligence, Team player.