MAIN DUTIES & RESPONSIBILITIES

·        Maintain a neat, clean and well-groomed appearance. Specific uniform guidelines will be explained as a part of the orientation process.

·        Prepare ‘mise en place’ for the restaurant and/or bar to the standard set by the Resort procedures.

·        To provide and assure the service in the restaurant and/or bar, if needed in other F&B outlet.

·        To maintain good working relationships with your colleagues and all departments.

·        Process and handle guest calls, outside calls, take messages and make reservations.

·        Participate in internal meetings and training courses.

·        Care of guests from arrival to leave the outlet in accordance with the standards.

·        Active promotion of in-house sales by optimal knowledge of all the services of the hotel and the opening times and promotions of all F&B outlets.

·        Take over from the previous shift and obtain all relevant information at the start of the shift as regards volume of business, VIP guests, tasks to be clarified and completed and special   events.

·        Know how to use the Micros cash system. Draw up invoices at the end of the working day. Correct booking and cashing up if necessary for all services provided. Booking of all   transactions.

·        Ensure compliance with health, safety, and environmental regulations and standards.

CRITERIA

·        Build positive and productive working relationships with customers, subordinates, peers, superiors, business partners, and the community; encourage this behavior in others.

·        Promote the free flow of information; encourage the open expression of ideas and opinions.

·        Work collaboratively with others to achieve common goals and objectives.

·        Handle difficult situations with poise and self-assurance; demonstrate emotional stability and humility; remain calm, confident, and dependable during a crisis.

·        Demonstrate honesty, reliability, ethics, and professionalism; demonstrate consistency between words and behavior.

·        Knowledge of all the menus (Restaurant menu, Bar menu, Room Service menu and Wine list) within the Resort.

·        To provide a smiley, courteous, confidence and professional service always.

·        To understand and to be fully aware of the standard operating procedures of Radisson and its applications during daily operations.

·        To maintain good working relationships with your colleagues and all departments.

·        Know how to operate all the technical equipment which needs to be used.

·        Ensure a consistent and convincing standard of service and maintain all the service standards.

·        Knowledge of Company operations and structure.

·        Collaborates with Managers, other departments and employees.

·        Ability to understand problems and issues presented.