Head of Butcher and Commissary

About Us

A little curiosity fuels our soul for adventure and experiences. So, at Hotel Indigo ®, we do more than satisfy our guest’s curiosity, we inspire them. Our passionate colleagues help create memorable and unique experiences for our guests; in a place truly connected to the local neighbourhood, infused with intriguing design and local flavours. Every day brings new discoveries, fresh ideas, and unexpected journeys.

So, just like our hotels, no two colleagues are the same. So, we’re curious about you. How will you inspire the eclectic rhythm in our hotels? How will you bring the local neighbourhood story to life? At Hotel Indigo® hotels, we’re excited to meet spirited characters who can delight the most curious guests.

Situated at 2,000m above sea level on the edge of the canyon in Jabal Akhdar, you will find a lifestyle property with 172 keys including penthouse suites and cliff side pool villas, the best spa in Oman spread over 2,200sq, plus great food and beverage concepts. We are a destination.

Are you ready to join our pre-opening team to lay the foundations for us to disrupt and build a culture that changes the stay experience complimented by views that will leave everyone in awe!

Your Day to Day:
As a Head Butcher, oversee the cutting, preparation, and packaging of meat products. Responsible for maintaining quality, managing inventory, and ensuring compliance with health and safety regulations. Tasks include training staff, customer service, and operational management.

People

• Actively contribute towards the Hotels Indigo Food Library and Conduct Regular Masterclasses within the team for continuous quality advancement.
• Works with Superior and Human Resource Manager to ensure the departmental performance of staff is productive. Duties include assists in planning for future staffing needs, and in recruiting in line with company guidelines.
• Drive a great working environment for teams to thrive - connect departments to create a sense of one-team.

Financial
- Maintain your department consistency through the continuous improvement of quality of raw and processed ingredients as well as all relevant costs and expenses.

Guest Experience

• Ensures guest satisfaction by the Service Behaviours, and the respective service standards of Hotel Indigo Brand.
• He must ensure that all food offerings on the hotel are the most attractive and tasteful possible to provide always the best quality food to our guest.
• Personally, meets potential event guests for menu planning and discussions. Interact with hotel guests on daily basis in the outlets and create a meaningful relationship.

Responsible Business

• Manage the daily operations of the butchery department.
• Supervise the work of other butchers and meat cutters.
• Order inventory and supplies to maintain adequate stock levels.
• Ensure all equipment is maintained and in good working condition.
• Oversee the preparation and packaging of meat products for sale.
• Ensure compliance with food safety and sanitation regulations.
• Develop and implement strategies to increase sales and profitability.
• Train new employees and provide ongoing training for current staff.

Financial:

• Help prepare the hotel’s annual budget and the setting of departmental goals.
• Monitor budget and control expenses with a focus on food, beverage, and labor costs.
• Working with the catering office, identify additional sales opportunities to enhance revenue.
• Drive promotions that deliver great dining experiences for guests at a good value.
• Make sure credit and financial transactions are handled in a secure manner.

Accountabilities:
This is the top food and beverage job in the hotel. Supervising a large number of team members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to 500 people or less. May oversee one or more subordinate managers or supervisors.

What we need from you:

• Minimum of 5 years’ experience working as a butcher, with at least 2 years in a supervisory role
• Strong knowledge of meat cuts and preparation methods, as well as health and safety regulations
• Ability to manage inventory and order supplies as needed.
• Excellent communication skills to effectively train and manage a team of butchers.
• Flexibility to work early mornings, weekends, and holidays as required.
• Physical stamina to stand for extended periods of time and lift heavy objects.
• Attention to detail to ensure high quality of products and minimize waste.
• Willingness to continuously learn and adapt to new techniques and industry trends.

How do I deliver this?

We genuinely care about people, and we show this through living out our promise of True Hospitality every day. It’s what connects every colleague in all IHG® hotels.

Each IHG® hotel brand delivers True Hospitality in its way, and at the heart of it all are specific, core service skills.
- True Attitude: being caring, wanting to make a