Primary Responsibilities
MAINTAIN THE QUALITY OF GUEST SERVICE AND RESTAURANT SET UP
Enhances guest satisfaction through his/her warm and friendly manner, availability and frequent presence in the hotel
Ensures the quality of service provided for guests, that they are comfortable and receive a warm and personal welcome
Helps employees improve their skills and provides support for career development
Handles guest comments and complaints
Responsible for supervising and coordinating all activities of personnel engaged in serving food and beverages in Restaurant.
Manages, motivates and organizes personnel in order to improve the quality and creativity of F&B services, in line with brand standards. Makes suggestions for improvement.
Develops strong relationships with guests with the aim of gaining their loyalty
ORGANIZE ADMINISTRATIVE OF DEPARMENT
Ensure adequate of supplies, materials, and requisition for general supplies.
Checks inventories that have been carried out
Draws up, implements and ensures that internal checks are carried out
Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference.
LEADING AND MONITOR TEAM TO MAINTAIN SERVICE STANDARD
Ensures that the equipment and cultural assets of the department remain in good condition and working order
Monitor guest service personnel constantly, ensuring that at all times maximum guest and teams satisfaction is being achieved though guest recognition and prompt cordial attention.
Is responsible for the security of people and property in the area under his/her remit Contributes to overall operational efficiency by performing relevant duties as assigned.
Establish good public relations with all guests.
Provide guests and teams with the most accurate and up to date information at all times.
Sets up an action plan based on the hygiene analysis results and tracks implementation
Ensures that restaurant and function room areas are kept clean
Use your leadership skills effectively to encourage and motivate staff.
Respects the hotel&039;s commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and ensures they are fulfilled
Applies the hotel&039;s security regulations (in case of fire etc) and ensures they are respected
CREATING AND PROMOTING DEPARTMENT TO MEET TARKET
Establishes excellent relations with guests
Is actively involved in the local area to keep up- to- date with specific issues and needs
To Handle requests or inquiries regarding food and services
Is familiar with all the hotel&039;s services and informs guests about them to encourage use
Sets daily sales targets to be met by the team
PLANING AND DEVELOPMENT OF TEAM
Ensures headcount matches the level of activity
Develops trust, openness and team spirit within the department
Supervises and coordinates the departments: ensures they are well organized and run smoothly
Involves and motivates his/her teams
Have a good working relationship with all colleagues and employees of the Hotel.
Ensure grooming and general appearance of staff conforms to Hotel standards
Respects and ensures respect of labor regulations
Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.
Be understanding and supportive, encouraging and helpful to all subordinates.
