1. ABOUT THE ROLE/PHẠM VI CÔNG VIỆC
Assist the
Restaurant Manager and
Executive Chef in the daily operations of the Food and Beverage Service by engaging in clerical duties to ensure the office runs smoothly and efficiently and that guest satisfaction objectives are achieved.
2. KEY RESPONSIBILITES/NHIỆM VỤ CHÍNH:
a. General/Tổng quát
o Contribute to the morale and team spirit of the department by maintaining effective relationship with colleagues.
o Perform additional duties as directed by supervisors.
o Makes appropriate suggestions and recommendations to supervisors for the general improvement of the department/hotel.
o Be fully conversant with al health and safety, fire and emergency procedures.
o Maintain a high standard of personal hygiene, dress, uniform, and body language.
o Be polite and professional in any situation where the image or reputation of the hotel is represented.
o Attends meetings and training as required by supervisors.
o Attendance at scheduled training sessions.
o Proper
administration of the department.
o Ensure that activities are carried out honestly, ethically and within the parameters of local law.
b. Operations/Vận hành
o Handle all departmental clerical duties in a timely and efficient manner as directed.
o Answer the telephone and handles the call according to the hotel standards.
o Handle guest inquiries and requests and ensure that these are passed on to the appropriate individuals for proper action.
o Handle incoming calls from within and outside calls and makes appointments as directed.
o Ensure that the FB Director and FB Manager are advised of any urgent or pressing matters.
o Liaise with other FB Service staff and section heads to ensure information is passed on in a timely and accurate manner.
o Distribute all FB Service mail, correspondence and memos in an accurate and timely manner.
o Raise storeroom requisitions and collect items from the store.
o Maintain and updates records, and updates the FB Service general information board as directed.
o Ensure that the office is maintained in a clean and tidy fashion.
o Assist in the preparation and submission of departmental reports on time as directed.
o Perform other duties that may be directed or requested by the Restaurant Manager and Executive Chef.
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