Overview of duties

Serves guests and cooks breakfast (prepares the dining room, provides waiter service and clears away) in the point of sale, in line with the F&B concept (restaurant, meeting room, breakfast). Provides a high standard of service both in terms of welcome and waiter service.

Main responsibilities

Customer relations

•  Provides a friendly and personalised welcome for guests 
•  Offers attentive service and adapts to any constraints guests may have
•  Heeds any remarks made by guests and ensures follow-up
•  Establishes good relations with guests, offering advice and fostering customer loyalty
•  Promotes the F&B offer
•  Is attentive to guests' requests and respects them
•  Helps gain customer loyalty through the high standard of service

Professional techniques / Production

•  May be asked to receive deliveries and check food items
•  Completes the following tasks: prepares the point of sale and preparation areas, welcomes guests and provides waiter service, cleans and tidies the dining room and preparation areas after closing
•  Before every workshift, finds out about dish composition and any shortages
•  Organises his/her work to suit fluctuations in numbers, events and guests
•  Ensures the equipment used remains in good condition  
•  Communicates and works in close and constant cooperation with the kitchen to ensure an excellent standard of service

Management and administration

•  Helps meet the department's targets by respecting the procedures and internal audits applicable in the hotel
•  Helps manage crockery and appliances by avoiding breakages
•  May be asked to help with inventories
•  May be asked to place orders, taking care to match levels of stocks with consumption

Hygiene / Personal safety / Environment

•  Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulations
•  Respects the instructions and safety guidelines for the equipment used
•  Applies the hotel's security regulations (in case of fire etc)
•  Applies regulations governing the sale of alcoholic beverages

Education / Professional experience

•  Vocational qualification in food & beverage and/or any initial training, as long as the person is highly motivated by the sector and that his/her level of commitment and skills have been validated
• National language and business English

Skills / Qualities

· Good interpersonal skills and self-confident
· Guest oriented and service minded, with attention to quality
· Good sales skills
· Dynamic
· Good presentation
· A thorough and organised approach