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Hotel Kitchen Manager
3 months ago
Aimbridge Hospitality EMEA are now seeking a Kitchen Manager to join the team at Holiday Inn Darlington North, A1M
Who are we?
Aimbridge Hospitality EMEA are a division of the global Aimbridge Hospitality brand, overseeing over 1,600 hotels and resorts across the world. We work with big brands such as Hilton, Accor, Marriot and IHG as well as small independent hotels and everything in between.
What is in it for you?
As part of the Aimbridge team, you will have access to a suite of benefits that include
- Hotel discounts portfolio wide – Staff rates and up to 50% discount on food & beverage and spa
- Wagestream – Stream up to 40% pay as it is earned and set automatic savings to support your financial wellbeing.
- 24/7 access to our employee assistance programme
- Career and lifestyle breaks – Allowing you to take time off for key life events.
- Staff meals on duty
- Starting salary above national minimum wage
- Staff Parking
- Uncapped incentives to reward you for your contributions
A day in the life of…
As Kitchen Manager, you will be responsible for the admin side of the kitchen as well as oversee the smooth operation of the kitchen operation and develop and grow you team, ensuring mentoring and coaching is provided where appropriate. You will achieve targeted sales and revenue for F&B and ensure an exceptional service is delivered to each guest in line with brand standards and manage the daily operation of the F&B department. You will also manage the quality and consumption of food ingredients whilst maintaining Food GP performance in line with budget. Finally, you will implement rigorous financial controls and ensure adherence to company policy and procedure at all time, whilst anticipating the needs of our guests at all times.
Based in the Holiday Inn Darlington North A1M, ; you will be part of a team of passionate people who know that being the best doesn’t always mean working around the clock.
What do we need from you?
To be successful in this role, the ideal candidate will demonstrate high HACCP standards and holds Food Safety Level 2 or 3 qualification (or working towards). You will also have experience working at a sous chef or senior kitchen leaders’ level within a branded restaurant or hotel kitchen environment. You should also be abe to demonstrate experience managing departmental budgets, have excellent interpersonal skills and able to drive a culture of continuous development.
