CẦN THƠ | Wink Hotel Can Tho |Commis - Demi

Responsibilities

Guest Engagement

• Creating unique, customized, authentic guest experiences based on thoughtful observation and active listening though guests’ expressed and non-expressed preferences
• Collaborating with fellow departments to create unique, customized, authentic guest experiences based on available resources and teamwork
• Taking initiative and proactive approaches when handling guest preferences, requests and concerns
• Being readily available and approachable to all guests and provide warm, friendly, genuine services to guests
• Ensuring that functions achieve or exceed guests’ expectations
• Extending professionalism and courtesy to guests at all times and displaying the brand values of the company
• Coaching, motivating, encouraging and empowering team to take initiative and be proactive to handle customer preferences, requests and concerns

Operations and Brand Compliance

• Being knowledgeable about the food menu, special promotions including preparation times, cooking methods, recipes and ingredients
• Ensuring all guest requests and complaints regarding to food items are handled appropriately adhering to the Wink Hotels’ general guidelines for service recovery.
• Implementing all opening and closing duties are implemented in accordance with established standards
• Ensuring Hazard Analysis and Critical Control Points (HACCP) are always being followed
• Following up to ensure orders are placed on time, as to order, and are delivered in a timely manner
• Maintaining cleanliness and mise-en-place level at working station and other food production areas or smooth operation
• Maintaining safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures as well as food safety
• Consistently performing and following up with the inventory count, food stocks and stock movement and keeping the Chef De Partie updated
• Following all the policies and procedures of Wink Hotels to ensure operations standards are consistent
• Assisting Chef De Partie to ensure minimum kitchen wastage
• Following the correct kitchen operating procedures with regards to: stock rotation (FIFO), requisitions (according to business needs), maintaining par stocks
• Regularly participating in team briefing to have related information regarding to bookings, events, special requests, unavailable items, and other matters
• Following and maintaining excellent grooming standard and uniform guidelines of Wink Hotels at all times
• Maintaining a high standard of personal hygiene and body language at all time
• Understanding, continuing update and compliance of human resources policies, procedures and code of discipline, professionalism and good relations
• Performing other related duties and functions assigned by the Chef De Partie

- 12 Annual leave days per year

- Active, balance and professional working environment

- Productivity focus not time attendance

- Fun and playful internal activities

- Allowances

- Meal per day

- Uniform

- Full Social insurance

High school diploma; associate degree, or certification in Culinary Arts is advantageous

Average written and verbal communication skills in both Vietnamese and English

Ability to easily connect and provide a warm (first) contact for our guests, continuously making it personal at every interaction

Ability to provide on the job training, peer mentorship, team development and coaching

Ability to work across all hotel sectors and departments at a basic level to best understanding role in FOH management and departmental collaboration

Actively work to build a community of one, in actions and feelings

Conflict management, impact and influencing; listening, understanding and responding; teamwork and cooperation

Ability anticipate problems and offer solutions; provide high level of attention to detail

Familiar with Microsoft Office applications, Hotel operations systems and POS