Hostess

General Responsibility

1. Communicate in a friendly, tactful and professional manner with guests, suppliers as well as colleagues.
2. Able to provide information regarding the hotel's facilities & services.
3. Be informed and keep your supervisor informed of all matters that may affect your work, the hotel's service or reputation.
4. Always present a clean and tidy appearance in accordance with the hotel's grooming standards.
5. Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.
6. Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues.
7. Care about your environment and make sure it is tidy and well maintained, including linen, silverware, chinaware, and glassware.
8. Conduct mise-en-place work required and ensure that the expected standard and regulations are implemented appropriately.
9. Ensure, maintain and control the cleanliness, completeness and replenishments of the service station.
10. Be reliable and ensure you are at work on time.
11. Know your role in case of emergency such as bomb threat, flood, fire etc.
12. Understand the Employee Handbook and comply with the standards it outlines.
13. Carry out all professionally reasonable instruction given by your supervisor.
14. Report all incidents, accidents and guest complaints in briefings.
15. Actively record and share any guest preferences, likes and dislikes.
16. Attend formal training held by manpower or outlet regarding Food & Beverage service quality standards and future career development.

Technical Expertise

Food & Beverages Service

1. Know the menu/special promotions and assist guests with recommendations.
2. Provide service to guests in accordance with service standards.
3. Handle guest billing duties in accordance with policies & procedures.
4. Ensure all opening and closing duties are implemented in accordance with established standards.

In Room Dining

1. Provide communication to the host regarding non-available items.
2. Deliver F&B to the Butler station and set up in accordance with established standards.
3. Pick up dirty clearance from the butler station.
4. Handle cashiering duties in accordance with policies & procedures.

Bar

1. Open and close part stock inventory to ensure the items are available and well maintained.
2. Follow the standard recipes.
3. Monitor products/ingredients to maintain the quality at the highest level.

Banquet

1. Responsible for the set up and extra mise-en-place.
2. Provide service to guests in accordance with service standards.
3. Store all equipment neatly and correctly in their assigned area.
4. Clean & maintain all equipment regularly.
5. Work and supervise casual workers up to the standard.

Qualifications

• You should ideally have a diploma/degree in hospitality with preferable previous experience in the Food & Beverage Department within a hotel.
• Minimum 2-4 years of experience.
• You must deal in a polite and sophisticated manner and have an excellent command of the English language, both spoken and written.
• Multiple language ability is considered an additional advantage (Arabic desirable).
• Knowledge & competencies.