Head Butcher

Filinvest Hospitality Property: Quest Plus Conference Center Manila (Alabang, Muntinlupa City)

Experience: At least 5 years of experience as a head butcher in a 5-star hotel or resort

Create exceptional experience with Filinvest Hospitality. We are hiring a Head Butcher with the following expertise:

Meets and Exceeds Customers and Team Members expectations by providing "Only the BEST for our Guests!" Service and teamwork

• Provides value added service to customers by doing whatever reasonable and possible to meet or exceed customer expectations.

• Communicates effectively with customers, co-workers and supervisors.

• Demonstrates teamwork by cooperating and assisting co-workers as needed.

• Handles difficult situations effectively.

• Meets Only the BEST for our Guests! service standards.

• Performs other duties as required to provide Only the BEST for our Guests! service and Teamwork.

LEADERSHIP

Meets and exceeds expectations of employees by utilizing leadership skills and motivation techniques in order to maximize employee productivity and satisfaction of direct reports.

• Develops and implements strategies to achieve Employee Satisfaction Index goals.

• Creates a positive work environment for all employees.

• Develops employees to maximize potential and prepare for future promotional opportunities by conducting counseling sessions, determining developmental needs and allowing these needs to be met.

• Selects, orients, and trains qualified employees.

• Conducts effective employee meetings and counseling sessions.

• Determines, communicates, and monitors achievement of standards of performance on a timely basis.

ADMINISTRATION

Maintains equipment in good condition to avoid accident and costly repairs. Ensures smooth operation and maximizes operating life.

• Together with the Engineering Head prepares a checklist and preventive maintenance follow-up.

• Ensures that Stewarding is washing equipment in the proper way.

Attends morning briefings in order to have maximum information and to have good communication with other F&B Sections.

• Attends daily Culinary /F&B briefing.

• Discusses and solves any eventual day to day problem.

Assists in the preparation of the Food Cost control.

• Minimizes spoilage, waste and over production.

• Controls payroll cost and over staffing.

PRODUCTION

PREPARES RAW MEAT PRODUCTS

• Prepares raw meat products such as sausages and cooked meat products such as pies.

• Makes mince, sausages and other small goods as instructed or required.

• Prepares marinated meats, value-added and ready-to-cook dishes for restaurants.

FOOD STORAGE

• Weighs and checks stock quality upon receipt.

• Keeps meat, poultry, fish, etc., in proper storage.

• Stores meat, poultry, etc., as per the required procedures to prevent food contamination and spoilage.

• Makes sure meat is stored at the correct, low, temperatures.

• Prepares adequate supplies for projected F&B needs.

• Works closely with the Executive Chef, Executive Sous-chef, and all F&B Kitchen outlets.

HUMAN RESOURCES

Sets and maintains service standards.

• Clearly communicates standards and Upfront Hands on visible leadership.

• Constantly compares performance to standards.

Identifies and analyses problems and develops solutions.

• Records critical incidents.

• Shares problems with team and discusses Solutions.

TRAINING

Orientation and induction of new employees.

• Prepares and utilizes Induction Checklist.

• Arranges on-the-job skills training.

Conducts technical job knowledge training

• Prepares and utilizes Task Breakdowns together with Department Trainer.

PROFITABILITY

Maintains records

• Supervises stock levels.

• Attendance/Rosters.

• Productivity.

• Log Book.

• Repair and Maintenance requests.

Ensures the smooth and efficient operation of the Butcher Section by supervising and coordinating work.

• Lists training needs on an on-going basis using customer comments, observations, performance appraisals.

HEALTH, SAFETY AND HYGIENE

Ensures safe working practices.

• Assures proper safety, hygiene and sanitation practices are followed.

• Directs Steward personnel in the cleaning of floors, work surfaces, etc.

• Directs periodic special cleaning projects.

• Ensures that all work surfaces are cleaned and sanitized on a daily basis.

• Ensures that trash is removed on a regular basis. Cleans all surfaces and equipment; use detergents and sanitizers to prevent food poisoning and contamination of premises and equipment.

• Ensures complete awareness of, and observes, all hygiene regulations both in the Butchery shop and in preparation areas.

• Assembles, operates, and ensures the proper use of mincers, grinders, mixers, patty-forming or sausage-forming machines, if any.

• Ensures machineries and equipment are in good working condition.

• Sharpens knives regularly.

• Keeps knives and other tools clean and sharp.

GENERAL RESPONSIBILITIES

• Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.

• Performs all duties and responsibilities in a timely and efficient manner in accordance with established Hotel policies and procedures to achieve the overall objectives of this position.

• Prepares reports as necessary to develop a more informative database for improved Management decision-making and critical evaluation of work activities.

• Maintains a favourable working relationship with all other Hotel employees to foster and promote a cooperative and harmonious working climate.

• Performs any other duties and tasks that may be assigned by immediate superiors from time to time.