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]
