- Ensure that the Regent Club and surrounding areas are always clean, the floor, tables, furniture and counters are dust- and stain- free, music playlist is adhered to Regent brand standard, the lights are appropriate to the time of the day, the working place is in a spotless condition. Follow cleaning checklists, take control and inspect the areas on a regular basis. Report any maintanence issues to the higher management for immediate rectification.
- Always live up to the standards set by the Regent brand, by assuring you know the standard operating procedures and making sure they are well followed. Know the Forbes Travel Guide Standards that are applicable for bars & lounge and implement them within the service processes.
- Personalize interactions within the service process, aiming to make each visit to the Regent Club as memorable and unique as possible. Acknowledge guests and remember dining preferences as well as their names and preferred seating.
- Handle Lost & Found items honestly, accurately, in a professional manner and in accordance to resort policy.
- Make guests feel welcome by always warmly greeting them and engaging with them through meaningful interactions, while also knowing when to be discreet.
- Personolize menu recommendations to guests for both food and beverage orders, by genuinely listening to the guest’s preferences and taking notes accordingly.
- Ensure to record daily beverage consumption in order to keep track of the stock and raise purchase requests when needed.
- Inform guests about activities that will take place in Regent and around Phu Quoc Island in order to contribute to guests memorable stay.
- Conduct daily Regent Club asset inventory, responsibly report and record of any breakages and damages to higher management. Keep and store breakage records for monthly submission to Finance department.
- Make sure that all guest preferences, special request, food allergies and dietary restrictions are keyed in guest profile in the PMS system, communicated well within the Regent Club team, Regent Club Kitchen team, all dining outlets and throughout the resort to related departments.
- Make sure that all orders are recorded through the Symphony Micros system and actively monitor preparation time in order to deliver food & beverage items within a time frame.
- Discretely observe the guest and check their satisfaction, collect guest feedback and report to higher management to take immediate actions if necessary. Promtly response to guest issues and act with generosity.
- Take opportunities to upsell resort’s offerings such as dining events, the SPA treatments, wellness and activities in order to inhance guest experience and increase resort revenue.
- Make sure that all food and beverage orders are served within the standard time and are checked for quality and presentation before serving to the guest table.
- Make sure that printed menu inserts are up to date, clean, wrinkle- free, the menu covers are tidy, in good condition and presentable.
- Keep resort’s property safe and secure, treat provided working equipment and assests in a responsible and professional manner.
- Ensure all tables are setup according to the Regent standards, tableware (plates, glasses, cutleries) is clean, polished and defect- free, and that service stations are fully stocked and ready for operation.
* BENEFITS:
- Other benefits
- Insurance as labor law
- Relocation, repatriation allowance
- Competitive salary
- At least 14 annual leave, 2 days off per week
- Accommodation, uniform, transportation, and meals are provided
- Healthcare insurance for personal at least 6 months and for the family after working 2 years
- Rest and relaxation, Home leave allowance
- 24/7 accident insurance
- Contract 2 years included probation period
- Service charge as revenue
- International working environment, join courses of IHG Group
