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11 months ago
Accor Hotels
Location: London
Job type: Permanent
Sector: Restaurant
Category: Restaurant Manager Jobs
Novotel London Heathrow M.4 Jct. 4

We are currently recruiting for a funky, quick witted superstar to join our Food & Beverage team!
Overview of duties :
Welcomes guests and provides a high standard of service at the F&B point of sale,
Contributes globally to guest satisfaction through the quality of his/her work and exemplary behaviour,
Adapts appropriate Novotel Life Genius service-oriented behaviours and attitudes,

Main Responsibilities

Customer relations:
Provides information for guests within his/her field of competence or directs them to the right person,
Remains polite and courteous at all times whatever customers may request,
Passes on any complaints to the supervisor and/or handles those concerning the restaurant immediately and sensibly, and keeps the supervisor informed,

Professional techniques / Production:
Set up the restaurant, bar and meeting rooms and areas as required by the hotel, and helps clean and tidy areas and equipment used during his/her work shift,
Sets up catering at break times for seminars, in meeting rooms, for banquets, at breakfast, in the bar and prepares trays for room service as required by the hotel,
Keeps working areas clean,
Maintains the stocks of products available for guests,
Tidies the storage area every day,
Keeps equipment in the point of sale in good condition, signalling any need for technical intervention,
Informs appropriate departments of any changes in organisation,
Takes part in the briefing and debriefing meetings before and after the work shift,

Commercial / Sales:
Promotes the hotel's range of services in order to increase sales,
Promotes the brand and/or Group loyalty programme, adapting the sales pitch to suit the guest's needs,
Respects requests from the Sales Department and fulfils the customer promise,

Management and administration:
Manages the products available for guests,
Keeps the loss and breakage of equipment to a minimum and keeps the superior informed,
Keeps an inventory of equipment and tracks items coming in and out in coordination with the F&B Manager,

Hygiene / Personal safety / Environment:
Ensures that equipment and the workplace remain clean,
Respects HACCP regulations at all times,
Applies the hotel's security regulations (in case of fire etc),
Respects the hotel's commitments to the 'Environment Charter' (saving energy, recycling, sorting waste etc),

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