Primary Responsibilities
- Customer relations
- advice and fostering customer loyalty
- Provides a friendly and personalized welcome for guests
- Offers attentive service and adapts to any constraints guests may have
- Heeds any remarks made by guests and ensures follow-up
- Establishes good relations with guests, offering
Professional techniques / Production
- prepares the point of sale and preparation areas
- welcomes guests and provides professional service
- Sitting the guest and provide happy farewell
- Before every worksheet, prepare and identify any guest inhouse and reservation
- Organizes his/her work to suit fluctuations in numbers, events and guests
- Ensures all the guest are happy and satisfied
Team management and cross-departmental responsibilities
Communicates and cooperates closely with the other departments (kitchens, bars, lobby, banquet etc)
Commercial / Sales
- Is attentive to and respects guests' needs
- Helps increase customer loyalty through quality of service
- Conveys an attitude in tune with the brand, contributing to the friendly atmosphere of the restaurant and dining rooms
- Recommends and promotes the F&B and bar offers. In a wider context, is familiar with the hotel's services and latest offers
Management and administration
- Takes part in meeting the department's targets by respecting the procedures and internal audits applicable in the hotel
- Helps manage crockery and appliances by avoiding breakages
- May be asked to help with inventories
Hygiene / Personal safety / Environment
- Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulations
- Respects the instructions and safety guidelines for the equipment used
- Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)
Main Complexity/Critical issues in the Job
- Respond professionally, politely, and efficiently to extraordinary requests and complaints from guests.
