Scope
Guide all the service in the areas under his/her responsibility - restaurant(s) banquet(s) bar(s) room service mini-bar and disco(s) - coordinating teams in the field and providing assistance whenever necessary.
Responsabilities and areas of action
Guide and supervise a service area- Supervise the service in the areas under his/her responsibility restaurant(s) banquet(s) bar(s) room service etc. and meet daily with teams to organise and give indications about the service to be performed.- Adjust and optimize the teams and material resources available to the events planned for each daily occurrences performance and conditions- Verify daily occurrences in the service the quality level of products and service the satisfaction/disatisfaction of customers the sanitary cleaning and hygiene conditions ensuring the best capacity response of his/her teams and the quick resolution of potential problems when they occur.
Behavioral Competencies
Business Orientation (Be Efficient)
Goal Orientation (Be Efficient)
Adaptation to Transformation (Be Agile)
Focus on the internal and external customer (Being Passionate)
Team-work (Be Collaborative)
Resilience (Be Agile)
Rigor and Attention to Detail (Be Efficient)
Proactivity (Be Efficient)
Enviromental and social Consciousness (Be Conscious)
Planning and Organization (Be Efficient)
Technical Competencies
Restaurant Service
F&B software (Micros)
HACCP
English
Customer Service
Required Experience:
Senior IC
Scope Guide all the service in the areas under his/her responsibility - restaurant(s) banquet(s) bar(s) room service mini-bar and disco(s) - coordinating teams in the field and providing assistance whenever necessary.Responsabilities and areas of action Guide and supervise a service area- Supervise ...
Scope
Guide all the service in the areas under his/her responsibility - restaurant(s) banquet(s) bar(s) room service mini-bar and disco(s) - coordinating teams in the field and providing assistance whenever necessary.
Responsabilities and areas of action
Guide and supervise a service area- Supervise the service in the areas under his/her responsibility restaurant(s) banquet(s) bar(s) room service etc. and meet daily with teams to organise and give indications about the service to be performed.- Adjust and optimize the teams and material resources available to the events planned for each daily occurrences performance and conditions- Verify daily occurrences in the service the quality level of products and service the satisfaction/disatisfaction of customers the sanitary cleaning and hygiene conditions ensuring the best capacity response of his/her teams and the quick resolution of potential problems when they occur.
Behavioral Competencies
Business Orientation (Be Efficient)
Goal Orientation (Be Efficient)
Adaptation to Transformation (Be Agile)
Focus on the internal and external customer (Being Passionate)
Team-work (Be Collaborative)
Resilience (Be Agile)
Rigor and Attention to Detail (Be Efficient)
Proactivity (Be Efficient)
Enviromental and social Consciousness (Be Conscious)
Planning and Organization (Be Efficient)
Technical Competencies
Restaurant Service
F&B software (Micros)
HACCP
English
Customer Service
Required Experience:
Senior IC
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