Padmashree College
The British College
ISMT

Financial Controller, Materials Manager, Executive Chef, Sous Chef Vacancy at Hyatt Regency Kathmandu

Vacancy 20 Sep 2022 367 1

Hyatt Regency Kathmandu Vacancy Announcement

Hyatt Regency Kathmandu HUMAN CARE, HUMAN SPIRIT: We are looking for highly motivated and result-oriented personnel with excellent customer service and communication skills for the position listed below.

FINANCE DEPARTMENT

1. Financial Controller

  • Degree in Business Administration or Hotel/Tourism Management or related business, legal
  • Minimum five years' work experience as Financial Controller in a larger service operation not less than an International five star hotel.
  • Clear decision-making capabilities, administrative experience along with interpersonal skills supporting teamwork.
  • Responsible for ensuring that all Corporate, Regional, hotel and governmental reports are compiled accurately and submitted in a timely manner.
  • Maintains all ledgers and journals and other accounting records of the hotel, sets down in the Hyatt Accounting and Systems Control Manual and related publications.
  • Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
  • Understands Hyatt Corporation's and the hotel's tax obligations, using the assistance of locally appointed auditors or tax experts.
  • Obtains the requisite licenses for foreign exchange dealing, imports, liquor, tobacco, and entertainment and so forth from the appropriate regulatory authorities.
  • Liaises with both internal and external auditors in compliance with the hotel requirements.

2. Materials Manager

  • Degree in Business Administration or Hotel/Tourism Management or related business.
  • Minimum five years' work experience as Material Manager in a larger service operation not less than an International five star hotel.
  • Increase the purchasing proficiency in category, by implementing should cost modelling
  • Secure supply and quality improvement projects to mitigate high business exposure,
  • Ensure supplier relationship management (SRM) and develop strategic partnership with key suppliers
  • Contributes to all forecasting and business planned activities by providing historical information and cost projections.
  • Focuses attention in improving productivity levels and the need to prudently manage utility/ payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
  • Thorough understanding of the SCALA system (Materials Management System).
  • Establishes and enforces internal control Policy and Procedure throughout the department, regarding purchasing, receiving, inventory control, issuing and emergency issuing.
  • Conducts regular market surveys, obtains competitive quotations and aggressively negotiating in order to reap the maximum price benefits of purchasing power.

FOOD & BEVERAGE PRODUCTION DEPARTMENT

3. Executive Chef

  • Bachelor's degree in Hotel Management.
  • Minimum Five years work experience as Executive Chef or 10 years as Executive Sous Chef in larger operation and total 12-15 years' of experience in culinary field in a similar hotel with relevant knowledge in international cuisine and must hold strong Western and Continental
  • Comprehensive knowledge of kitchen hygiene practices and occupational health and safety
  • Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
  • Oversees the preparation and update of individual Departmental Operations Manuals.
  • Proactively manages costs based on key performance indicators, working through the respective Heads of Department as appropriate, to ensure all costs are in line with the respective annual Business Plan.
  • Constantly evaluates local, national and international market trends, vendors and other hotel/ restaurant operations to make sure that the hotel's own operations remain competitive and cutting edge.
  • Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
  • Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
  • Conducts annual Performance Development Discussions with Heads of Department and supports them in their professional development goals. Ensures that they in turn conduct annual Performance Development Discussions with their employees.
  • Basic Computer skills in MS Office and Recipe Maintenance System are preferred.
  • Good practical, operational and adequate administrative skills, with a flair for creativity, are a

4. Sous Chef - Bakery

  • Bachelor's degree in Hospitality or completed three years' chef apprenticeship.
  • Minimum two years' work experience as a Sous Chef in a hotel with specialization in Pastry & Bakery in a larger service operation not less than an International five star hotel.
  • Comprehensive knowledge of kitchen hygiene practices, occupational health and safety standards and an international work experience shall be advantageous.
  • Basic Computer Skills in MS Office and Recipe Maintenance System are preferred.
  • Candidates with good practical, operational and adequate administrative skills, and a flair for creativity, are a must.
  • Focuses attention on improving productivity levels and the need to prudently manage utility/ payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
  • Delegates as appropriate the duties and responsibilities necessary to trained employees who are well equipped and resourced to correctly accomplish these tasks.
  • Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
  • Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing o prompt follow-up.

Applicants are invited to incorporate curriculum vitae, and a photocopy of citizenship/passport with relevant documents by Tuesday, 4 October 2022. Only short-listed candidates will be invited for tests/interviews.

If you are interested, please send your application to:

Human Resources Division Hyatt Regency Kathmandu

E-MAIL: [email protected]

Hospitality Jobs Kathmandu
Comments
By: Prasit || Posted On: 2022-10-04 19:02:21

k email id ho testo