Jobs In Mauritius

Tag: Radisson Resorts Mauritius

  • Outlet Manager

    Company: Radisson Resorts Mauritius

    Location: Flacq

    Job Type: Full-time

    Apply Before: 2026-08-17

    Job Description

    MAIN DUTIES &
    RESPONSIBILITIES · Ensure cleanliness, ambience, service readiness,
    staff grooming and hospitality culture. · Responsible for managing the day-to-day operations
    of the Outlet to meet and exceed customers’ needs and business requirements
    whilst ensuring adherence to service standards and operating procedures. · Develop, implement and continually review the
    policies, procedures, practices and standards and control to ensure they are
    consistently applied. · Develop and implement objectives for the restaurant
    team in line with the hotel objectives. 
    Participate in the selection of associates. · Train, develop, coach and manage the performance of
    direct and indirect reporting associates to ensure the efficient running of the
    restaurant to maximize associate satisfaction, productivity, guest satisfaction
    and consequently profitability. · Maintain high visibility during meal service and
    occupancy to ensure smooth running of operations, promote good public
    relations, take corrective actions and handle customers’ complaints to ensure
    their satisfaction. · Organize special events in the restaurant such as: Food Promotion, Theme Night,
    Lobster Festival, Romantic Dinner. · Inspect the dining room and kitchen areas to ensure
    the food quality and service are according to standards and to ensure the
    physical facilities and equipment are well kept and that all Hygiene manual,
    health and safety regulations are adhered to, by verifying temperatures,
    observing presentation, tasting products and checking preparation methods to
    determine quality. · Give guidance toward improvement and make necessary
    adjustments for c onsistency. · Forecast covers and revenues, while controlling
    payroll and other relevant costs, minimizing loss and misuse to achieve and
    exceed the restaurant budgeted profitability. · Evaluate cost effectiveness of all aspects of
    operation. · Develop and implement cost saving and profit
    enhancing measures, to incremental revenue generation (up-selling, suggestive
    selling, beverage, etc.). · Manage and control stock ensuring par levels are
    maintained. · Anticipate and maintain all material and supplies
    ensuring their availability. · Control usage of food items and appropriate usage
    of equipment, tools and service equipment ensuring the equipment is used in a
    correct and safe manner. · Accomplish a set of administrative duties such as
    leading and attending meetings, writing reports, maintaining a logbook of
    activities and other specific duties related to the role. · Perform other duties as assigned by Assistant Food
    & Beverage Manager, Food & Beverage Manager, Operations Manager. · Ensure compliance with health, safety, and
    environmental regulations and standards. · Any other cognate duties may be assigned. CRITERIA · 3 years in Food & Beverage management position
    of similar style. · Diploma in Hotel Management or another related
    field. · Be confident, well-groomed and dressed in a smart
    casual manner. · Personality: warm, welcoming, smiling and pleasant. · Act with integrity. · Communicate effectively. · Fair and firm management abilities. · Strong Administration skills. · Strong knowledge of Food and Beverage. · Financial Knowledge (Revenue, Cost, Expenses,
    Forecast, Budget). · Excellent communication skills. · Good Marketing knowledge and progress. · Train the trainer skills. · Good interpersonal skills.

    Apply Now

    Source: MyJob.mu

  • F&B Supervisor

    Company: Radisson Resorts Mauritius

    Location: Flacq

    Job Type: Full-time

    Apply Before: 2026-08-17

    Job Description

    MAIN DUTIES &
    RESPONSIBILITIES · Ensure cleanliness, ambience, service readiness,
    staff grooming and hospitality culture. · Supervise the day-to-day restaurant operations to
    contribute to the enjoyment of our guests’ lifestyle experience. · Assist the manager to implement and continually
    review the policies, procedures, practices and standards, as well as control to
    ensure they are consistently applied. · Train, develop, and coach team members to ensure
    the efficient running of the restaurant area to maximize productivity, increase
    guest satisfaction and consequently profitability. · Maintain high visibility during service times, high
    hotel occupancy periods to ensure smooth running of operations, promote good
    public relations, take corrective actions and handle customers’ complaints to
    ensure their satisfaction. · Assist the F&B Manager in adhering to Hygiene
    manual, health and safety regulations. · Minimize loss and misuse to achieve and exceed the
    Restaurant budgeted profitability. · Assist the F&B manager to implement cost saving
    and profit enhancing measures. · Anticipate and maintain all material and supplies
    ensuring their availability. · Control usage of food and consumables items and
    appropriate usage of equipment, tools and service equipment ensuring the
    equipment is used in a correct and safe manner. · Follow up on administrative duties such as leading
    and attending meetings, writing reports, maintaining a logbook of activities
    and other specific duties related to the role; as advised by the In Room Dining
    Manager. · Ensure compliance with health, safety, and
    environmental regulations and standards. · Any other cognate duties may be assigned. CRITERIA · 1 year in Food & Beverage management position
    of similar style. · Certificate in Hotel Management. · Be confident, well-groomed and dressed in a smart
    casual manner. · Personality: warm, welcoming, smiling and pleasant. · Act with integrity. · Good Knowledge of Food and Beverage – especially
    the In Room Dining operations. · Good interpersonal and Supervisory skills. · Thorough and practical knowledge of service
    terminology and of various international service techniques – including mise en
    place. · Knowledge of kitchen terminology, including
    ingredients and methods of preparation. · Physical stamina to work long hours. · Fluency in English and
    French; knowledge of other languages is a plus. · Knowledge of POS and
    Microsoft Office applications including Outlook, Excel and Word. · Proficiency in M C and ordering . · Ability to work flexible hours, including weekends and public holidays.

    Apply Now

    Source: MyJob.mu

  • Junior Sous Chef

    Company: Radisson Resorts Mauritius

    Location: Flacq

    Job Type: Full-time

    Apply Before: 2026-08-17

    Job Description

    Join our dynamic culinary team in the stunning landscape of Flacq! We
    are seeking an enthusiastic Junior Sous Chef who is passionate about food and
    eager to create exceptional dining experiences in the tourism and travel
    industry. As a Junior Sous Chef, you will play a pivotal role in our kitchen,
    working closely with our Executive Chef and the kitchen brigade to deliver
    high-quality dishes that delight our guests. Your creativity and attention to
    detail will be essential in maintaining our reputation for excellence in a
    vibrant environment. MAIN DUTIES &
    RESPONSIBILITIES · Maintain a neat, clean and well-groomed appearance.
    Specific uniform guidelines will be explained as a part of the orientation
    process. · Assist the Sous Chef in preparing ingredients,
    cooking components of dishes, and assembling plates according to the
    restaurant’s recipes and specifications maintaining high standards of quality
    and presentation. · Ensure that all tasks are completed efficiently and
    that food items are ready for service. · Consult daily with Sous Chef and Executive C hef on the daily requirements,
    functions and also about any last-minute events. · Coordinate daily tasks with the Sous Chef. · Ensure highest levels of guest satisfaction,
    quality, operating and food costs on an ongoing basis. · Establishing and maintaining effective
    inter-departmental working relationships. · Able to estimate the daily production needs and
    checking the quality of raw and cooked food products to ensure that standards
    are met. · Interact with guests to obtain feedback on product
    quality and service levels. · Respond to and handle guest problems and
    complaints. · Able to make recommendations to the Executive Chef
    regarding succession planning. · To be aware of all financial budgets and goals. · Ensure that the production, preparation and
    presentation of food are of the highest quality at all times. · Knowledge of all standard procedures and policies
    pertaining to food preparation, receiving, storage and sanitation. · Full awareness of all menu items, their recipes,
    methods of production and presentation standards. · Ensure effective communication between staff by
    maintaining a secure and friendly working environment. · Have excellent knowledge of menu creation, whilst
    maintaining quality and controlling costs in a volume food business. · Ability to produce own work in accordance with a
    deadline and to assist and encourage others in achieving this aim. · Daily feedback collection and reporting of issues
    as they arise. · Store all food at appropriate temperatures using
    the proper containers with cover, labels and dates, to protect against waste
    and spoilage. · Ensure constant innovation in buffet preparation
    and presentation. · Record food spoilage and communicate to the Chefs. · Responsible to maintain food logs. · Handle special dietary requests and allergen
    concerns by adapting food preparation methods as needed to accommodate guest
    needs. · Actively participate in the provision of excellent
    service to guests. · Always keep the kitchen clean and organized, wash
    dishes, sanitize surfaces and rotate stock. · Verify that all equipment in the kitchen are kept
    clean and in proper working condition and report any equipment in need of
    repairs and maintenance to the Chef de Partie or Sous Chef. · Always follow proper food safety and hygiene
    practices and procedures as well as SOPs. · Ensure all equipment is clean and ready for the
    next shift. Always follow the process “Clean As You Go” on a daily basis. · Collaborate with other members of the culinary
    team, including chefs, cooks and assistant cooks, to coordinate tasks and
    communicate effectively and ensure smooth operations during service hours. · Flexibility and willingness to assist other
    departments during busy times as and when required. · Receive and store food deliveries, rotating stock
    to ensure freshness. · Comply with quality management system and Safety
    & Health regulations and policies. · Check and control the proper storage of products,
    especially those freshly produced. · Check on portion control to maintain product
    quality and quantity. · Always check expiry date of products on a daily
    basis. · Participate in training and career development
    programme to further progress in the career. · Perform general cleaning tasks, using standard
    Hotel cleaning products as assigned by Superior. · Ascertain that the floor is always kept dry and
    clean to avoid slip/fall accidents. · Any other cognate duties may be assigned. CRITERIA · Experience working in hospitality & travel
    industry. · Food Production Certificate. · Fluent in written and spoken English and French. · Knowledge of various cooking techniques, procedures
    and food handling. · Innovative, proactive, reliable and punctual with a
    strong work ethic. · Creative in terms of quality and food presentation. · Strong attention to detail and organizational
    skills. · Good communication and teamwork skills. · Physical stamina to stand for long periods and lift
    heavy items. · Valid Food Handlers’ Certificate. · Ability to work various shifts, including weekends and public holidays. If you are ready to elevate your culinary career and contribute to a memorable guest experience, we want to hear from you!

    Apply Now

    Source: MyJob.mu