Assistant Back of House Manager at Marriott International

Function

We are recruiting for an Assistant Back of House Manager to join our team. Reporting directly to the BOH Manager, the successful incumbent will be responsible for overseeing the daily kitchen utility operations. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen associates not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and associate satisfaction while maintaining the operating budget in accordance with Marriott International Policies and Procedures

What We Offer

• Market related salary
• Learning and development opportunities through online platforms, on the job trainings and classroom-based courses
• Discounts on hotel rooms, food and beverage and spa in Marriott International portfolio
• Wellbeing activities and sustainability initiatives through the Take Care and 360° programs
• On Property Café
• Medical Aid Company
• Provident Fund Company Benefits
• Associate Uniform and Laundry service thereof
• Employee Well-being Programme
• Staff Transport

Required Experience & Qualifications

• Professional and pleasant disposition
• 4 – 5 years supervisory experience in a similar role in a 5 star Hotel
• Computer literate
• Matric or equivalent
• Strong administration skills – payroll compilation and input, staff rostering, in house training, conducting performance appraisal and financial budget control.
• Attention to detail pertaining to area of responsibility
• Strong leadership and interpersonal skills essential.
• Strong planning and organizing skills to meet deadlines with regards to operational requirements essential
• Strong and effective communication, problem solving and decision making skills at all levels essential
• Proven excellent and conflict management skills
• Effective planning, assigning and delegations of tasks to meet deadlines.
• Ability to work within a pressurized environment
• Ability to use Initiative and be proactive and self-driven
• Ability to work without supervision and within a team
• Maintain a neat, clean and well-groomed appearance as per company standards
• Ensure that the standards of service excellence and guest satisfaction are met and maintained

Key Responsibilities

Dishwashers

• Regularly check Chemicals
• Make sure dishwashers are cleaned & sanitized
• Make sure dishwashers are maintained in working order

Floors/Walls & Tiles

• Ensure hygiene standards are maintained
• Report all defects to Maintenance for repairs

Storage areas

• Ensure good housekeeping
• Ensure correct storage of OE to minimize breakages

Chemicals

• Ensure the chemicals are available
• Ensure that chemicals are used in the correct way
• Ensure the safe storage of chemical

Refuse & Bins

• Ensure the regular removal of waste to maintain good hygiene

Fridges

• Oversee the regular cleaning of fridges by Chefs/Stewards

Cleaning Equipment

• The following equipment needs to be checked regularly to make sure that they are cleaned and maintained in the correct way
• Chip fryer& tilting pan, Spektank
• Plate warmers ,Flat tops/Salamanders/Grills
• Cutting boards, Trolleys
• Faulty equipment needs to be reported to Maintenance in order to ensure staff safety

Station and Function set up

• Oversee the preparation of clean plates and equipment
• Prepare function serving areas
• Assist chefs with functions

Maintenance

• Report all defects to Maintenance Dept.
• Ensure the correct use and storage of equipment

Managing Day-to-Day Operations

• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Schedules events, programs, and activities, as well as the work of others.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
• Assists with an effective dish room equipment repair and maintenance program.
• Conducts china, glass and silver inventories.
• Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.
• Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd.
• Enforces proper breakdown procedures for banquets, restaurants, room service and associate cafeteria.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Ensures compliance with all applicable laws and regulations.
• Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
• Inspects food holding and transport equipment and maintains in working order.
• Manages all equipment, china, glass and silver and ensures adequate clean supplies of each.
• Operates and maintains all department equipment and reports malfunctions.
• Performs all duties of utility associates as necessary.
• Purchases appropriate supplies and manage inventories according to budget.
• Supervises dish room shift operations.
• Knows and implements brand’s Safety Standards.
• Perform other duties as and when required.