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.

The Landscape Manager oversees both, the landscape maintenance plan and the colleagues who implement it.

Daily meeting with gardening team to identify top priorities and allocate resources, which may include trees, palms, forest, grass, ornamental plants, ground cover, and landscaping structures (e.g., walkways, water features and lighting)

To support and guide the gardening team to ensure all plant management is carried out according to life cycles and recommendations

To ensure colleagues work according to Safe & Sound guidelines outlined in the hotel’s Health & Safety manual

Personal daily inspection of the landscape to identify quality of plants, irrigation systems and put remedial solutions on place

Create landscape design when needed following construction work and/or operational demands.

Control of the whole resort irrigation system (programs, pumps, water tanks, sprinklers and drips)

Estimating costs and negotiating prices for plants and equipment

Schedule work, planning daily work activities, and monitoring the work being done.

The Landscape Manager is also responsible for training colleagues, especially on safety procedures when large equipment or hazardous materials are involved.

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

To attend statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.

To undertake responsibility for supervising, training and instructing colleagues in terms of H & S.

At least three years’ experience in the same capacity at a luxury resort supervising teams

Horticultural studies as (life cycles and health issues of the plants ) as well as knowledge or irrigation and pest control

Competent in the use of equipment and tools, which may range from large earth-moving machines to hand tools and Including high experience managing irrigation systems

Good level of English and Turkish.

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

To ensure smooth running of Departmental administration.

To assist, develop, implement and adhere to Company & Hotel Human Resources policies and procedures.

To ensure that all Human Resources administration procedures are carried out in accordance with Hotel and Legal requirements.

To adhere and keep up to date with all Turkish Legislation affecting Human Resources.

To respond to all reference requests for current colleagues, ex-colleagues and other employers in a timely manner (Administration/ References)

To complete filing on a weekly basis

To liaise with paymaster and ensure all starter forms, movement forms and termination forms are completed by pay run deadline.

To conduct monthly payslip audit and ensure that employee's personal details are kept up to date

To prepare and issue monthly Starter, Promotion and Transfer and Leavers list and send it to HR, Payroll, Security, IT and Telecommunications

To design posters, presentation for colleague events and general colleague meeting

To assist and organize colleague social events

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

Fluent in Turkish and English

Professional and appropriate business appearance and presentation

Prior Luxury Hotel experience would be an advantage & additional languages would be beneficial