You always try to make the service flow as seamless as possible, by using the available resources and systems.
You coach the team in tailoring service processes, aiming to make each visit to the Ocean Club as memorable and unique as possible.
Supervise shift closing and cash flow recording through the Point of Sale, this includes reviewing POS‘s daily sales reports and cash collection at the end of the day.
Be responsible for meeting the HACCP standards and actively check cleanliness in both front and back of the house, to make sure standards are being met.
Manage the workload and when necessary you are pro- active in asking for support from other food and beverage colleagues in the resort.
Ensure the daily operation runs smoothly and that team members are aware of their role and responsibilities in order to do so.
Look for opportunities to positively surprise guests, through small or large gestures and acts of kindness. You are empowered to be generous with guests and you know how and when to curate decadent moments.- Lead by example in making personalized menu recommendations to guests for both food and beverage items.
You have the knowledge to solve problems on the spot and take immediate service recovery actions if necessary. You always follow up on guest issues as part of the service recovery process and review steps taken afterwards to continuously improve the operation.
You manage employee satisfaction and are responsible for the team. This includes assuring that colleagues do not work unnecessary over time, have their daily lunch- or dinner break and work reasonable shifts.
Always live up to the standards set by the Regent brand, by assuring you know the standard operating procedures and making sure that they are respected by the team.
You know the Forbes Travel Guide Standards for restaurants & bars, while ensuring that the team delivers these standards as the minimum when serving guests.
You connect with guests by engaging them through meaningful interaction, resulting in positive and long- lasting guest relations.
You take charge of inventory control, breakage, spoilage, temperature logs and cleaning tasks. You make sure that all recordings are documented, stored properly and irregularities are reported to the management.
You are in charge of the restaurant operation in absence of the manager and make a daily report at the end of the shift.
You are responsible for managing the recording of transactions and orders through the Point of Sale system during operation, by monitoring the input and ticket handling.
You are involved in Ocean Club revenue meetings and a monthly Profit & Loss meeting in order to make sure targets are set and achieved by the team.
You communicate with the Ocean Club kitchen team in order to ensure a good collaboration during operation. Communication includes availability of menu items, preparation time and guests’ dietary restrictions.
You have extensive knowledge about activities in Regent and the rest of Phu Quoc Island, allowing you to give guests recommendations in order to optimize overall guest experience.
Pay attention to small details, which visually expresses in a spotlessly clean workspace, outstanding services and a well- groomed team.
You have professional knowledge about suggestive selling and upselling techniques, while also possessing the ability to transfer this knowledge to the rest of the team.
Communicate with colleagues through body language and voice while always maintaining a calm and gracious tone.
Ensure that training sessions are planned, carried out and recorded according to the Regent standards.
