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Meat and Seafood Department Manager

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Ras alKhaimah, Ra’s al Khaymah, United Arab Emirates AccorHotel Full time
Job Summary

We are seeking a highly skilled and experienced Head Butcher to join our team at Sofitel Al Hamra Beach Resort, a leading hospitality company under AccorHotel. As a key member of our culinary team, you will be responsible for overseeing the daily operations of the Butchery/Fishmonger Sections, ensuring that all products meet the highest standards of quality and presentation.

Key Responsibilities
  • Section Management: Organize, plan, direct, and control the Butchery/Fishmonger Sections to ensure efficient and effective operations.
  • Quality Control: Ensure that all products meet the desired standards of quality, presentation, and flavor.
  • Inventory Management: Estimate daily and weekly requirements, order stock from the main storeroom, and verify that received stock meets the desired standards.
  • Stock Control: Ensure that all stocks are stored securely and under the correct conditions.
  • Training and Development: Identify training needs, plan training programs, and implement effective training for the kitchen staff.
  • Customer Service: Establish a rapport with guests, maintain good customer relationships, and ensure that all interactions are professional and courteous.
  • Collaboration and Communication: Work closely with the outlet Chefs, Purchasing Manager, and other departments to ensure seamless operations and effective communication.
  • Performance Management: Assist in performance appraisals, identify areas for improvement, and implement corrective actions as needed.
  • Compliance and Safety: Ensure compliance with hotel policies and procedures, federal legislation, and food safety and hygiene standards, including HACCP and other Municipality regulations.
Requirements
  • Proven experience as a Head Butcher or Meat and Seafood Department Manager in a high-end hospitality setting.
  • Excellent leadership and communication skills.
  • Ability to work in a fast-paced environment and prioritize tasks effectively.
  • Strong attention to detail and commitment to quality.
  • Ability to train and develop kitchen staff.
  • Knowledge of food safety and hygiene standards.