Strong accent is to be given to the hospitality towards the guests as a prime goal and thus to maintain and develop the attitude of related staff. He/she exercises strong leadership functions and gives a special attention to visible management in the front area, especially during main service hours.

Close coordination between Service & Kitchen. To maintain our standards of quality, service, and facilities in the outlets.

Assisting the management in supervising and implementing the Operational Standards as well as the hotel’s internal rules and regulations.

Main Duties

  • To maintain on day-to-day basis the standards and policies of the hotel
  • Controls permanently: quality levels of service, Guest satisfaction, cleanliness
  • Makes sure offers and calculations are done properly, and billing is done accordingly
  • Makes sure discounts and complimentary are administered and approved according to the internal policy
  • Maintain appearance standards up to established criteria.
  • Controls and analyses on ongoing basis quality levels of service
  • Is in contact with guests to ensures guest satisfaction in terms of quality and service, reports any complaints to the Restaurant Manager & Acting F&B Manager
  • Assists in preparation VIP events
  • Greets guests upon arrival to the restaurant
  • Assists guests with leaving restaurant
  • Checks table settings
  • Close coordination between service and kitchen
  • Keeps record of restaurants occupancy
  • Prepares all reports requested by F&B office
  • Maintains a high standard of cleanliness and hygiene in the outlet including floors, walls, tables, chairs, décor, condiment containers, menu cards
  • Ensures all staff is thoroughly familiar with hotel’s emergency procedures and, in a state of preparedness for any emergency, which may occur
  • Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the outlets in conjunction with Restaurant Manager, F&B Manager, Personnel & Training Manager.
  • He/she is familiar with all related company documentation and especially with the relevant Operation Standards Manual for his/her field of responsibility
  • Ensures that employees under his supervision:
  • Provide guests with professional service, courteous and efficient
  • Respond to guest requests promptly
  • Are well groomed, uniform neat and tidy
  • Knowledgeable about hotel services, facilities, and local area
  • Acknowledge guest promptly and courteously upon arrival at the restaurant
  • Make sure that tables and chairs are cleaned and fully set before a guest is seated at the table
  • Seat guest promptly with an offer of smoking or non-smoking preference
  • Acknowledge guest promptly after being seated
  • Offer guest appropriate beverage upon seating
  • Offer guest highchairs or booster when applicable
  • Provide guest with prompt meal service
  • Serve and bus food and beverages using tray service
  • Ask guest if everything is satisfactory and anything else is needed (at appropriate point after the entrée was served and before the entrée is finished)
  • Present check promptly and completed and ready for payment before presentation
  • Clean tables promptly, set and reset
  • Do not gather at guests’ tables or cashier stand
  • Attends F&B meetings and briefings
  • Ensures that a daily briefing is held in the outlet, informs about daily specials, promotions, and buffet items
  • Other duties as assign

How to Apply

To apply for this job position, please send your CV and a personal photo to [email protected]

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