1. Select, train, evaluate, lead, motivate, coach, and discipline all Host and Lead Host in the Hotel’s Restaurant to ensure that established cultural and core standards are met long-range strategic planning for operation.
2. The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
3.Describe and ensure quality of all food items, ingredients, and preparation methods.
4.The ability to work closely with the Hotel Manager - Guest Service and Chef de Cuisine to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
5.Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
6.Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
7.Work harmoniously and professionally with co-workers and supervisors.
8.Assist with the service of food and beverages to guests.
9.Assist in making dining reservations and seating of guests.
10.Assist with the cleaning of operational areas.
Ideal candidate profile
◆Oral and written fluency in English
◆Minimum 2 years experience in an international class hotel
◆Motivator and self starter
◆Flexible and adaptable to different working locations