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The St. James’s Club Morgan Bay St. Lucia is seeking to recruit a dynamic, talented, ambitious and self-motivated, hands - on professional to join our team in the position of Executive Chef / Food and Beverage Director. With special emphasis on organizing and directing our team members to develop top quality food and beverage products with prompt, accurate and personalized service.
Reports directly to the Resort Manager; the Executive Chef / The Food and Beverage Director will be responsible for overseeing and directing the Food and Beverage operations at the St. James Club Morgan Bay St. Lucia, with six food outlets, eight bars and over 350 staff, with duties to include menu and design planning and costs projection, preparation and presentation of food and drinks and adherence to quality and safety standards. Overseeing the following front and back of house food and beverage departments: special functions, culinary, restaurant, room service, bars and stewarding departments. All HACCP Procedure and Policy and be able to demonstrate excellence with food and service to internal clients.
Estimating food requirements and food and labour costs.
Maintaining product and customer service quality levels while maximizing profits by forecasting and budgeting effectively.
Preparing the annual food and beverage budget and monthly forecasts for food and beverage needs and expenses.
Ability to delegate effectively by establishing controls through department heads, payroll and other operating expenses in the Food and Beverage Department.
Designing innovative restaurant and bar menus, and pricing to suit the theme of the restaurant, bars, to established company budgets.
Menu development - Designing new dishes to fit the menu using descriptive text to encourage customers to return and try new dishes.
Ensuring that the quality of food is consistently high, and hygiene standards are exceeded in all departments, by complying with nutrition, sanitization regulations and safety standards.
Ensure that HACCP standards are maintained in all departments.
Sourcing unique ingredients for the meus and keeping stock levels fully up to date to ensure that there is no shortage of ingredients for menu planning.
Keep all food and beverage departments fully equipped with all the necessary tools and inventory.
Organizing, motivating and training all employees in the Food and Beverage Departments.
Assist in implementation and management of all company programs to ensure compliance with Standard Operating Procedures.
Maintain a positive and professional approach with customers and co – workers.
Professional Qualifications and Culinary Skills
Possession of good communication skills excellent written and verbal communication.
Ability to spot and resolve problems efficiently.
Up to date with food and beverage trends and best practices
Guest oriented and service minded.
Must be computer literate and proficient in using excel, word processing, spreadsheets, data bases and outlook.
Proven comfort and experience to interact effectively with all levels of management, guests, and associates, employees both inside and outside the organization.
Extensive knowledge of food safety standards, workplace hazardous materials and first aid.
Ability to work in a fast-paced environment.
Proven Food and Beverage Management / Executive Chef Experience must have at least five (5) years experience in a similar position.
Available to work on – call, shifts, after hours, over weekends and on public holidays.
Should you meet the above requirements, and have the necessary qualifications and skills required for the positions above, please submit your applications and Curriculum Vitae on or before Monday 12th July 2021, With Covering Letter.
Human Recourses Director
St. James’s Club Morgan Bay
Choc Bay, Gros Islet, St. Lucia
Only suitable applications will be acknowledged.