Main Responsibilities:

• Take part in training and implement accordingly
• Keep superior informed about all unusual matters concerning any plans affecting his/her area
• Assist Sub Section as and when required
• Ensure proper grooming of all staffs as per hotel standards
• Report any complaints or any other problems that may arise
• Attend to guests special requests
• Ensure that relevant and up-to-date information is given to guests
• Visit dining tables to check on guests and make sure they are satisfied with food choices and service
• Assist in providing the maximum of services & attention during guest stay (anniversary/special diners/etc)
• Help promote upselling
• Ensure efficient use of materials and equipments to minimise wastage
• Ensure to be proactive in maximising sales and generating revenue
• Seek ways to cut waste and decrease operational costs
• Help generate weekly, monthly, and annual reports
• Hand-over informations/issues to Superior/Supervisor at the end of shift
• Follow strictly the procedure pertaining to section key
• Assist in setting the tone and help customers feel welcome
• Assist at organising and recording daily/monthly objectives review meeting
• Oversee all front and back of the restaurant operations
• Ensure that all administration procedures are strictly followed
• Assist maintaining quality control for all food served
• Analyze staff evaluations and feedback to improve the customer’s experience
• Assist in training new employees and provide ongoing training for all staff
• Oversee health code compliance and sanitation standards
• Ensure that all standards and hotel cash handling procedures are met
• Input new ideas for service and products
• Ensure that guest receive excellent service and magnifique experience
• Comply with all the sustainability commitments and practices implemented within business units
• Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society

Candidate’s Profile:

• SC / HSC level or equivalent with professional training and experience
• At least 4-5 years work-related experience in F&B operations
• Computer literate including hotel management system
• Fluent in English and French both written and spoken, a third language preferred