Main responsibilities
Customer relations
- Ensures guests are well looked after, from the moment they arrive to the time they leave
- Enquires whether guests are satisfied throughout the meal
- Offers attentive service to guests, adapting to any constraints
- Establishes good relations with guests, offering advice and fostering customer loyalty
- Organises the work for the team, including the need to multi-skill in employees' job requirements
- Ensures information is properly passed on to the team (briefings and debriefings with the kitchen staff etc)
- Ensures the point of sale is prepared to a high standard
- Takes guests' orders
- Ensures equipment is used correctly
- Takes the global level of activity into account when managing the flow of guests, placement at tables and reservations
- Checks the quality and speed of waiter service
- Evolves working methods in line with brand philosophy
- Respects labour law, particularly when preparing work schedules
- Integrates, trains and manages personnel
- Ensures his/her staff are well presented (clothing, personal hygiene etc)
- Ensures smooth coordination between the different departments (dining rooms, kitchens, bars, lobby etc)
- Supervises the team's sales behaviour
- Offers suggestions and advice to guests regarding the different services available
- Is attentive to guests' requests and meets them
- Increases revenue for the point of sale through additional sales techniques
- Helps increase guest loyalty through quality of service
- Organises work and number of personnel according to level of activity
- Shares the responsibility for meeting the department's targets with his/her superior, by:
- ensuring respect of the procedures and internal audits applicable to the team
- increasing sales
- Takes part in inventories and manages stocks under his/her responsibility
- Analyses daily and monthly results and implements corrective actions as necessary
- Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP
- Respects the instructions and safety guidelines for the equipment used
- Applies the hotel's security regulations (in case of fire etc)
- Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)
- Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
- Be well versed in hotel fire & life safety/emergency procedures
- Attend all briefings, meetings and trainings as assigned by management
- Report for duty on time wearing clean and complete uniform at all times
- Maintain a high standard of personal appearance and hygiene at all times
- Perform other reasonable duties assigned by the assigned by the Management of the Hotel
Knowledge and Experience
- Minimum Primary school education
- Additional certification(s) from a reputable Culinary school will be an advantage
- Minimum 5 years of relevant experience in a similar capacity
- Good reading, writing and oral proficiency in English language
- Ability to speak other languages and basic understanding of local languages will be an advantage
- Good communication and customer contact skills
- Service oriented with an eye for details
- Ability to work well in stressful & high-pressure situations
- A team player & builder
- A motivator & self-starter
- Well-presented and professionally groomed at all times
- Employee benefit card offering discounted rates in Accor worldwide
- Learning programs through our Academies and the opportunity to earn qualifications while you work
- Opportunity to develop your talent and grow within your property and across the world
- Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21
Accor