$ads={1}
The HILTON GARDEN INN BRUSSELS AIRPORT**** will open its doors at the end of 2023. The hotel is strategically located in Diegem next to Brussels Airport. Offers 250 upscale quiet rooms, 2 meeting rooms and 1 fitness room within the outstanding environment of “The Wings” first building in Belgium to be triple certified (with a holistic approach of sustainability, environmental, social and cultural), vibrant & versatile for work and well-being. We are proud to open the first Babette concept store restaurant in Belgium with a warm and friendly atmosphere.
Joining our establishment also means being part of the NAOS HOTEL GROUPE adventure.
A French hotel group with a mission to design, finance, build and operate hotel programs that contribute to improving the quality of life and adapt to the changing needs of our customers. Already 13 establishments operating in France and 20 openings scheduled within the next few years.
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all!
Description du poste
JOIN US TO OPEN THE HILTON GARDEN INN BRUSSELS AIRPORT
In view of the upcoming opening of the Hotel and the first restaurant Babette in Belgium, we are recruiting an Executive Chef who will be responsible for all food planning, preparation, production, and control for all food outlets, including the Babette Bruxelles Restaurant our all-day dining restaurant starting with the breakfast, lunch and dinner. The Banquet Operations, Bar and the Shop (Grab & Go), to maintain high standards of food and beverage quality and service to maximize profits and insure outstanding customer service. We are looking for a person who will proudly manage with the Food & Beverage Manager the Babette Bruxelles Restaurant like their own one.
At the Hilton Garden Inn our Brighthearted behaviors are how we deliver Brighthearted Hospitality every day at the hotel; I Serve, I Smile, I Learn and I Brighten!
Essential and supportive functions :
- Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs.
- Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards.
- Work closely with the Head Office of Naos Hotel Groupe to work on and implmenet the Menu of Babette Restaurant. Follow the Babette brand standards as set by the Head Office.
- Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations.
- Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer.
- Organize and conduct meetings with the culinary team.
- Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
- Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes.
- Participate in the Manager-on-Duty Program as designated by the hotel.
- Insure compliance with all Hilton Hotels policies and procedures that relate to food and beverage, as well as Belgian food and beverages regulations (AFSCA….)
- Assist the F&B Manager in estimating annual food budget.
- Monitor outlets during peak periods to oversee production flow and presentation with the support of the Head Office.
Profil recherché
You must possess the following knowledge, skills and abilities and be able to explain and demonstrate that you can perform the essential functions of the job.
You have high level of leadership and service excellence as core expectations.
You have at least five years in a related field and minimum of two years of culinary management experience in the hotel industry preferably in a similarly sized hotel. You enjoy and work as a Team. You have some excellent communication skills. You are dynamic and like the challenges to exceed targets. You always seek for a great service with your heart. You want to build a strong Team and a great place to work.
You are ready to step up the challenges you may face during the pre-opening process and you want to add an opening experience to your CV. A prior hotel opening experience is a plus.
Thorough knowledge of kitchen operations including extensive knowledge of menu development, insight into marketing, cost and wage control. Extensive knowledge of food products, standard recipes, and proper preparation. Ability to analyze, forecast, and make judgments to ensure proper payroll and production control. Ability to safely operate complex food preparation machinery. Ability to supervise a large staff and accomplish goals on a timely basis. Effectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel. Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
Ability to work under pressure and deal with stressful situations during busy periods such as layovers following delayed/cancelled flights (as an airport hotel) which result to a high number of unexpected Guests to immediately accommodate.
Fluent in French or/and Dutch to comprehend and communicate job functions to the F&B Team. Ability to write and speak English.
If you aim to continue to grow in your career you are more than welcome to join us with many opportunities to come in a near future with Naos Hotel Groupe and Hilton.
