The Recreation Manager reports directly to the Hotel Manager but works closely with the Head Butler, Food & Beverage, Executive Housekeeper and Director of Facilities and Operational Safety.

Responsible for all water sport activities in the resort both insourced (paddle boarding, Hobby cats, surfing, canoes, beach games) and outsourced (Jet ski, diving, Sea bobs)

Coordination of boat charter services from the welcome experience, picnic arrangements, tours and return experience

Oversee beach services provided by Beach Butlers and Beach Concierge to ensure a  beachside quality experience

Maintaining beach arrangements and daily pristine presence for guest

Handling of all towel arrangement

Booking and charge applications of cabana usage

Work closely with Head Butler in handling guest requests and tours

Training and scheduling of Life Guards according to local legal requirements

Excellent communication skills in all aspects: verbal, written and non-verbal

Fluent in Turkish and English. Additional languages would be beneficial

Professional and appropriate business appearance and presentation

Quality driven with a passion for excellence.

Must possess excellent organizational and interpersonal skills

Approachable, open-minded and fair

Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.
Plan in conjunction with the Executive Chef and Venue Managers activities, promotions, menu implementations according to the annual marketing plans.
Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
Guide the kitchen section chefs and all his subordinates in decision-making and judgment.
Ensure that positive working relations with non-Food and Beverage departments are fostered, cooperating at all times.
Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
Ensure disciplinary and grievance procedures are properly adhered to and followed.
Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.
Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
Find ways to improve the efficiency of the operations, which will benefit our clients.
Create and develop new dishes and recipes by keeping up with the latest market trends.

Previous work experience in the same position in a four or five star hotel or similar restaurant for a minimum of 5 years.

Successful incumbent must have good knowledge of English spoken and written language.

To ensure the storage of operating equipment and the cleanliness and tidiness of the stores
To liaise with Chief Steward to ensure the perfect condition of all operating equipment
To monitor the purchasing and repair of all equipment
To monitor and manage breakages and losses to the hotel’s operating equipment
To handle special projects and assignments as assigned by the Chief Steward
Supervise F&B service by directing and guiding his/her colleagues
Ensure that the Back of House area is adequately staffed during his/her shift and to notify his/her superior of any shortages
Identify and carry out any specific training and development needs among the team

Minimum of 3 years experience in a similar position, preferable in luxury hotel/restaurant environment
Bachelor’s degree in hospitality or other related field
Highly self motivated and able to motivate others
Work in a safe, prudent and organized manner
Have an in-depth knowledge of back of house responsibilities
Be able to relate to all levels of guest and management
Have the ability to handle multiple tasks at one time
Must have excellent attention to details, and extensive organizational aptitude
Have mathematical skills, computer software aptitude and some hotel operation knowledge.
Knowledge of specific hospitality industry applications

Ensure that restaurant team have good knowledge of food and beverage and take responsibility for the delivery of this knowledge to the guest
Ensure that all colleagues arrive for and finish shifts at correct time
Develop strategies to ensure colleagues are correctly managed and staff problems can be remedied
Ensure that tables are arranged and set up accordingly
Ensure that service stations are correctly arranged and set-up
Ensure that all colleagues are familiar with correct billing procedures
Maintain all equipment in good condition and ensure staff is trained to handle all of it.
Arrange daily meetings for colleagues/attend daily meetings
Attend all training sessions arranged by MO
Ensure up-to-date training materials are circulated to relevant colleagues
Ensure correct quality and presentation of all dishes and drinks is being communicated to colleagues

Minimum of 3 years’ experience in a managerial position, preferably in luxury hotel/restaurant environment
Reading, writing and oral proficiency in the English language
Highly self-motivated and able to motivate others
Work in a safe, prudent and organized manner
Have an in-depth knowledge of food and its preparation
Have a good knowledge of wine and beverages
Be able to relate to all levels of guest and management
Have the ability to handle multiple tasks at one time
Must have excellent attention to details, and extensive service knowledge
Have mathematical skills, computer software aptitude and some hotel operation knowledge.
Knowledge of specific hospitality industry applications

The Executive Chef is responsible for the overall culinary output of the hotel including outside catering, retail and other potential revenue generating areas.

He/she is to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by his/her subordinates.

Plan in conjunction with the Executive Sous Chef, Pastry Chef and Venue Managers activities, promotions and menu implementations according to the annual marketing plans

Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.

Be responsible and accountable for the overall food costs as well as kitchen supplies, kitchen energy costs and kitchen utensils

Conduct fortnightly inspections of kitchens and restaurants with minuted follow-ups

Plan co-ordinate and supervise all menu implementations in a timely manner

Assist in the preparation and control daily and weekly market lists

Create and develop new dishes and recipes by keeping up with the latest market trends

Constantly strive to improve kitchen operation procedures

Be fully responsible for the labour budget of the kitchen department

Control manpower distribution throughout the kitchens, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business

Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis

Be responsible for recruitment, training and discipline of all kitchen staff

Be responsible for and accountable for the departmental operating budget

Ensure that daily SOP Training takes place in order to meet Mandarin Oriental standards

To report any defects in the building, plant or equipment according to the Hotel procedures.

To ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.

Educational level:

• Globally-recognized culinary qualification

• Degree holder in Hotel and Catering Management an advantage

Work experience:

• 10 years experience in relevant position

• 6 years of supervisory experience

• Experience in running kitchens and running culinary teams

• Experience of running restaurants and kitchens to budget targets

Job knowledge:

• Technical knowledge and job skills training including effective use of the provided materials

• Reading, writing and oral proficiency in the English language is desirable

• Menu planning and recipes knowledge

• Excellent Food and Beverage knowledge

• Cost control awareness and ability to keep to budgets

• Good kitchen organisation experience

• Local and international food and beverage awareness

Personal qualities:

• Creative

• Excellent communication skills

• Able to cope with pressure

• Outgoing and friendly

• Disciplined

• Mature

• Excellent organiser

• Flexible

• Motivated

• Dedicated

• Good team leader