Mandarin Oriental Bosphorus, Istanbul has become Mandarin Oriental Hotel Group's second hotel in Turkey. The hotel is located on the European side of Istanbul, in the luxurious residential district of Kuruçeşme, right next to the unique Bosphorus.

Redefining luxury with its sophisticated design and architecture inspired by Istanbul's uniquely beautiful mansions and palaces, our hotel is located on the shores of the Bosphorus with two outdoor pools in the city center with lush and generous gardens, 100 spacious rooms and suites with large living spaces, rich Sunday brunches with Turkish and international cuisine, Novikov Restaurant, the international representative of modern Asian and Italian cuisines; Olea & The Bar, offering the most exclusive flavors of Italian cuisine; Hakkasan, world-renowned for its innovative interpretation of China's traditional Cantonese cuisine; and Bosphorus Lounge, home to delicious snacks and tea-time rituals. The Spa at Mandarin Oriental Bosphorus, Istanbul is the city's most comprehensive health, beauty, and wellness center with 3,500 square meters of The Spa at Mandarin Oriental Bosphorus, Istanbul.

Duties and Responsibilities

• Ensure the monthly par stock adjustment of all operating equipment is updated in all outlets.
• Ensure that reservations are managed well within the outlets and seating capacities are effectively maximized.
• Perform related duties and special projects as assigned by the Director of F&B and Assistant Director of F&B.
• Maintain a close relationship with key members of the culinary department.
• Ensure that all designated action points from daily briefings or the individuals concerned are following conversations.
• Plan in conjunction to the Director of F&B / Assistant Director of F&B and Outlet Managers activities, promotions and menu implementations according to the annual marketing plan.
• Handle, under the guidance of the Assistant Director and the Director of F&B, responsibilities such as hiring specific levels of colleagues, colleague orientation, job performance appraisal and coaching to ensure appropriate staffing and productivity.
• Maintain a clear overview of all Micros point of sales related set ups and carry out regular check on accuracy of all items.
• Ensure job descriptions and standard manuals pertaining to the Restaurants and Bars are updated whenever necessary.
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
• Listen and encourage proactive, efficient and effective inter-departmental communication within and beyond the F&B division in order to promote a climate of teamwork and enthusiasm.
• Attend to colleagues’ grievances and take timely remedial actions.

• Monitor daily beverage and general store requisitions and oversee the inventories, work closely with the Outlet Manager, Beverage Manager and Sommelier.

• Ensure that daily SOP Training takes place in order to meet Mandarin Oriental standards.
• Assist the Director of Food and Beverage to oversee the Food Safety program of the F&B division.
• Support company's philosophy and company culture through the use of Departmental Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.
• Uphold and enforce all hotel policies and procedures as stated in hotel colleague handbook.

• Handle customer’s comments, complaints, and take swift corrective action after consultation with the Assistant Director / Director of F&B and department head concerned.
• Maintain hotel grooming, uniform and hygiene standards, enhancing a professional image.
• Do regular self-audits of LQEs and MOQAs to ensure standards are met.
• To be aware of, and comply with, safe working practices as laid down under FHLSSE. This will include your awareness of any specific hazards at the work place.
• To monitor the standards and cleanliness of the Back of House areas in conjunction with the Executive Chef and the Chief Steward.
• 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.
• Attend to and contribute to the scheduled Food & Beverage meetings.