Hostess | Nhân viên Đón tiếp

Operation

• Set-up host/hostess stand, review guest reservations book, and make recommendations as to the setup of the room, maintain a station chart and cover count for the restaurant while recognizing the maximum workload capacity of each server in order to meet service standards.

• Handling guests without reservations or those waiting for others to join them.

• Seat the guest promptly at a table pre-set for the number in the party and according to guest preference.

• Presenting menus and explanations for all menu items.

• Present children's menus, when appropriate, and describe specials.

• Utilize a "Captain's Order" correctly for communicating with all food & beverage orders.

• Execute efficiently the sequence of service for Breakfast, Lunch and Dinner.

• Be knowledgeable on the menus, drink, wine list explanation and beverage service.

• Familiarize with the outlet and kitchen area as well as guest facilities.

• Service all needs for any private dining or private function.

• Service of food and beverage items in an unobtrusive and professional manner.

• Maintaining and keeping clean of all service area to the standard level.

• Answer telephones according to the standards and take guest reservations or provide information regarding hotel standard.

• Proper care and usage of telephone for out of sight communication.

• Monitoring guest history and inform the manager of a guest’s special occasion, birthdays, anniversaries, dietary preferences and allergies.

• Provide quick and efficient service to all guests and up keeping Hotel standard.

• Well versed with all food and beverage and offerings and be able to confidently discuss with guest.

• Anticipate the needs of guests, respond accordingly to guest inquiries or problems, and recognize regular guests by name and utilize the guest’s name consistently.

• Ascertain guest's satisfaction and handle any glitches which may arise, informing a manager of the situation and how it was resolved.

• Personally handle all guests’ complaints to note exactly what happened and solution(s) in the glitch form and notify the Manager and Food & Beverage office.

• Addressing guest dissatisfaction immediately and inform the manager of the action taken and/or inform manager immediately of a guest concern so that remedial action can be taken.

• Having an effective communication stream among working colleagues.

• Completing all follow-up tasks on a timely basis.

• Actively involved in banqueting operational aspects and service i.e. group beach parties, weddings, private island picnics, etc…

• Participate in all inventories directly involved with the operation of the department.

• Constantly inspect and observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.

• Execute light administrative duties assigned keep track of faxes and any special events taking place in the restaurant.

• Assist in completion of administrative duties such as: keeping reservation book up to date; daily and monthly sales reports; attendance sheets up to date; proper filing of all documents; logbook

• Not to disclose any information about the restaurant/competition without prior approval from the Manager or the Food & Beverage office.

• Reporting of any accident immediately, no matter how minor, to a manager.

• Providing efficient and attentive assistance to any mishap in the restaurant.

• Properly and accurately close guest checks; process cash and credit card payments; properly settle voided checks or complimentary meals.

Other Responsibilities

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features

• Be well versed in hotel fire & life safety/emergency procedures

• Attend all briefings, meetings and trainings as assigned by management

• Report for duty on time wearing clean and complete uniform at all times

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the Management of the Hotel

• Service charge
• 2 days off/week
• Full Social Insurance
• Uniform & Laundry
• Accomodation for candidate from another city
• Shuttle bus from the city to resort and back
• International work environment
• Duty meals
• Accor Group employee benefits (discussed in interview)

• Secondary / High school education

• Additional certification(s) in Food & Beverage will be an advantage

• Good reading, writing and oral proficiency in English language

• Ability to speak other languages and basic understanding of local languages will be an advantage

• No experience is required

Competencies

• Good communication and customer contact skills

• Service oriented with an eye for details

• Ability to work effectively and contribute in a team

• Self-motivated and energetic

• Must be well-presented and professionally groomed at all times

• CV
• Potrait Photo
• Certificates/Diploma
• ID Card
• Health check
• Confirmation Of Residence Information
• Criminal record
• Certificate of conduct