Firmanın diğer ilanları
To hold and return fridges temperature controls and recording are correct.
To receive and to record all deliveries in the log book.
To record all delivery times and enforce agreed times of all suppliers.
To ensure that all non-food goods are recorded in the receiving book and signature with name must be acquired on collection and the receiving book filled in
To ensure all fridges are maintained in a clean and safe fashion
To place orders through the correct ordering and receiving system and liaising with the Chefs and Purchasing Manager and relevant purchasing colleagues.
To ensure all storage of all food and beverage items is stored safely and correctly.
To ensure all storage of all non-food and beverage items are stored safely and correctly and adhering to any chemical storage legislation
To ensure all dry stores orders are prepared promptly before collection.
To ensure all food deliveries (vegetable, meat, poultry, fish and dry store) are decanted in the correct containers, label and sent to the correct kitchens or outlets.
To ensure the loading bay area is kept clean and tidy at all times to include that all buggies, trolleys cages & boxes are stored correctly and safely
To record, store and maintain all safe and sound records
To ensure that the quantity and quality of the materials or goods received are in accordance with the required specification stated on the Purchase Order.
After checking of goods by the receiving assistant, all invoices or delivery notes must be signed and to show that the goods have been checked and accepted.
Fluent in Turkish and English.
Professional and appropriate business appearance and presentation
Quality driven with a passion for excellence.
Prior Hotel experience would be an advantage
Misafir memnuniyeti odaklı, ekip çalışmasına yatkın,
Esnek çalışma saatlerine uyum sağlayabilecek, vardiyalı ve sezonluk çalışabilecek,
Bodrum veya Milas'ta ikamet eden ya da Bodrum/Türkbükü'ndeki lojmanımızda ikamet edebilecek.
Prepare & develop the Marketing & Communications Plan, together with the Director of Sales & Marketing.
Implement the hotel's annual advertising plan and coordinate.
Prepare annual expenditure proposal for all advertising and promotional activities.
Forecast and allocate the approved budget as per ongoing activities on a monthly basis.
Control all expenditure to be in line with hotel’s business activities.
Liaise with overseas Public Relations consulting firms and the MOHG Corporate Communications Director.
Manage and work closely with creative and pr agencies for development of new marketing communications and tactical/promotional materials.
Maintain regular contact with local and international media (media hostings, press trips...).
Create regular press release, pitches and interviews material highlighting new services, special promotions of the hotel.
Ensure hotel receives regular exposure in local and international media through print, online, radio and television through proactive and reactive PR actions.
Draft Q&As and fully brief senior management for media activity.
Develop strategic brand partnerships with relevant brands in the luxury, lifestyle and arts and cultural world.
Develop, manage and monitor the Hotel’s social media channel strategy.
Ensure adherence to MOHG social media guidelines.
Ensure up-to-date, brand-appropriate web site copy for the hotel.
Liaise with appropriate corporate and property colleagues to update the hotel site regularly.
Ensure news related information, photography, videography and press releases are updated and featured as appropriate for all audiences.
Oversee web traffic analysis to create and execute a successful digital marketing strategy.
Liaise with global digital marketing team to coordinate PPC, meta search and email marketing campaigns to increase direct digital bookings to the hotel.
Ensure social media activity is coordinated with paid campaigns.
Work with global digital marketing team to identify and execute paid social media campaigns to engage both global staying guests and local audiences.
Oversee production of existing collateral and development of new promotional materials in compliance with MOHG CID guidelines.
Control inventory and stock of all collateral, (hotel and MOHG central mail-house/PMS).
Liaise with F&B, Spa, Rooms and Events departments to coordinate all hotel promotions and marketing drives.
Plan, organise and oversee all photography and videography sessions for the hotel to ensure the right assets are in place for media, digital and collateral use.
Perform any other reasonable duties as required by the management from time to time.
Take responsibility for handling crisis communications component of crisis management.
Minimum 5 years’ working experience in the luxury hotel industry; international experience preferred.
Previous experience is essential in similar role, must have been a Marketing and Communications for a minimum of 2 years with a proven track records of results.
Proficient in written and spoken English and Turkish.
Excellent communication and interpersonal skills; good marketing sense and organizational skills.
Outgoing and enthusiastic personality.
To manage and oversee HACCPs for all food items served
To ensure compliance with Food Standards guidelines and audit requirements
To ensure the Hotel back of house areas and venues are at audit ready status at all times including all relevant documentation
To ensure safe, accurate and documented cleaning methodology and procedures are implemented with the assistance of the chemical supplier
To ensure industry leading standards of hygiene and good housekeeping practices are maintained throughout the hotel
Level 4 Award in Food Safety Management for Catering and RSPH has a Level 4 in HACCP Management for Food Manufacturing
Knowledge of all hygiene standards
Knowledge and understanding of audit requirements
Knowledge of PPE and safety equipment
Understanding of health and safety
Appropriate Supervisory experience and trainingFood related experience
To compile the daily mise en place
To work under the direction of both the Pastry Chef de Partie and Pastry Sous Chef
To prepare food for the restaurant, room service and banqueting, including a la carte and du jour menus including any special requests
To promote effective team work
To cook all food items as requested, serving as expected
To request any food required
To prepare attractive food displays
To receive, prepare and cook any orders from the Pastry Chef and Pastry Sous Chef
To clean and maintain all kitchen areas, including equipment and tolls to hotel standards
To report any potential health or hygiene hazards
To be responsible for the collection of stores
To receive food items, signing as representative of hotel
Successful incumbent must have good knowledge of English spoken and written language and of the local Turkish language.
To co-ordinate all the team members, ensuring they perform well and cohesively
To check and supervise all aspects of the kitchen
To work closely with other sous chefs on all day to day matters
To ensure all information relating to bookings and movements is communicated appropriate and understood by all team members
To supervise and demonstrate cooking methods for all outlets, when required
Successful incumbent must have good knowledge of English spoken and written language as well as experience living and working in Turkey.
MANDARIN ORIENTAL BODRUM
-The award winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world.
-Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place.
-The Group regularly receives international recognition and awards for quality management and legendary service hospitality.