Assistant to Director of Operations

il y a 1 semaine

Machelen, Flandre, Belgique Van der Valk Hotel Brussels Airport Temps plein

Better 1 Valk in hand...
The Americans have the Hiltons, the Dutch the van der Valks. Free-spirited and

stubborn, with a sharp mercantile spirit and constantly looking for innovation,

because standing still means going backwards. This is no different at Van der Valk

Brussels Airport. Corporate social responsibility runs through our veins. It is part of

our DNA. But we are more than a company, we are a real family that takes good care

of each other and wants to offer a total experience to all our customers. Do you have

a passion for the hospitality industry? Are you fascinated by the world of gastronomy?

Then feel free to read on.

Organisation:

Reports to the Director of Operations and supervises all employees of the breakfast,

Catharina restaurant, QC bar, kitchen and banqueting departments. The assistant to

DOO is supported by 5 colleagues (3 Service Department and 2 Kitchen Department).

Objective:

To manage, coordinate, control and adjust the daily operational functioning of the

restaurant, bar, breakfast, terrace and all meeting facilities (16 rooms). He/she

performs his/her tasks mainly from a 50% operational focus and 50% administrative

Principal Accountabilities

Managing Day-to-Day Operations

  • Supervises and manages employees. Manages all daytoday operations.
  • Works together with the 2 Sous Chefs and the 3 Service Managers.
  • Understands employee positions well enough to perform duties in employees' absence.
  • Maintains service and sanitation standards in restaurant, banqueting, kitchen, dishwashing area and room service areas.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Duty management

Team Leading

  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decisionmaking; demonstrates honesty/integrity; leads by example.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
  • Develops specific goals and plans to prioritize, organize, and accomplish your work.
  • Ensures and maintains the productivity level of employees.
  • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
  • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, followup and hands on management.
  • Ensures compliance with all applicable laws and regulations.
  • Ensures compliance with food handling and sanitation standards.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Establishes guidelines so employees understand expectations and parameters.

Ensuring Exceptional Customer Service

  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
  • Ensures employees are treated fairly and equitably. Strives to improve employee retention.
  • Ensures employees receive ongoing training to understand guest expectations.
  • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Strives to improve service performance.
  • Ensures recognition is taking place across areas of responsibility.
  • Does selection and recruitment for the F&B team
  • Handles personnel administration
  • Drawing up rosters for the entire F&B department
  • Monitoring time registration
  • Setting up meetings department
  • Monitoring onboarding & evaluation cycle

Additional Responsibilities

  • Analyzes information and evaluating results to choose the best solution and solve problems.
  • Assists servers and hosts on the floor during meal periods and high demand times.
  • Recognizes good quality products and presentations.
  • Wine menu
  • Collects the required data for preparing reports
  • Controls cash flow
  • Checks data related to sales, stock and invoices
  • Food & Beverage costing
  • Programmation of Until cash register
Profile

Competencies

  • Great Organizational skills
  • Customer serviceoriented
  • Excellent interpersonal skills.
  • Streamlining operations
  • Problem solver

Qualifications, Skills & Experience
Fluent in English, French and Dutch

  • Strong understanding of food and beverage management, culinary, event management
  • Internationally experienced
  • Affinity with a more refined lifestyle

Education and Experience

  • Minimum 4year experience in similar role in comparable property with sizeable rooms and meeting spaces.

Dienstverband:
Voltijds

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