Specifically, you will be responsible for performing the following tasks to the highest standards:

• Review and evaluate Guest feedback and react accordingly ensuring all compliments and complaints are responded to in a timely and appropriate manner

• Ensure all Guests are welcomed in a polite and friendly manner and receive the utmost attention at all times

• Maintain the department facilities, standards of presentation and levels of service to a level that achieves and exceeds Company Brand Standards, meets Health, Safety and Hygiene standards and complies with Company Safety and Fire Regulations and procedures

• Ensure the day-to-day operations run smoothly and efficiently, in line with Company standards, and with obvious attention to detail

• Maintain high standards of comfort, cleanliness, and hygiene throughout the department.

• Set and maintain the highest standards of dress appearance and hygiene at all times in line with Colleague personal Presentation Standards. Maintain a service-level in the restaurant and bar with an emphasis on high quality, efficiency.

• Demonstrate awareness of licensing regulations and hotel procedures relating to the bar and service of alcoholic beverages and conduct staff training sessions accordingly

• Maintain set restaurant standards and ensure that the highest standards of food and beverage quality and service are achieved in the restaurant

• Demonstrate perfect knowledge of all food and beverages served in the bar and restaurant and their preparation and presentation

• Assist with monthly management meetings of senior Team Members

• Conduct monthly communication meetings with all Team Members

• Ensure all Team Members have a Personal Development Plan that details and actively encourages use of programs offered by Hilton Worldwide University and the Hotel Training Calendar

• Deal with sudden staff shortages as a result of absenteeism and report all absences according to Company Attendance Procedures

• Organise training of restaurant personnel as required

• Work in cooperation with the Head Chef on new products, menus, promotions and other related activities

• Work with F&B Cost Control to ensure stock takes are carried out in a timely manner and ensure food and beverage cost control targets are maintained

• Serve Guests and Team Members through environmentally-sound decisions

Anna Savchuk
Professional Recruiter
aworkabroad.com
anna.savchuk@aworkabroad.com
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