Vacancies at Accor

Job Description

• Always greets and welcomes guests promptly in a warm and friendly manner.
• Always thanks and gives fond farewell to guests conveying anticipation for their next visit.
• Assists guest with table reservation.
• Assists guest while seating.
• Ensures guests are served within specified time.
• Has a good knowledge of menu and presentation standards.
• Speaks with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
• Is able to answer any questions regarding menu and assist with menu selections.
• Is able to anticipate any unexpected guest need and reacts promptly and tactfully.
• Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm.
• Serves food courses and beverages to guests.
• Sets tables according to type of event and service standards.
• Records transaction / orders in Point of Sales systems at the time of order.
• Communicates with the kitchen regarding any menu questions, the length of wait and product availability.
• Communicates additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Checks with guests to ensure satisfaction with each food course and beverages.
• Is responsible for clearing, collecting and returning food and beverage items to proper area.
• Maintains cleanliness of work areas, china, glass, etc. throughout the shift.
• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
• Presents accurate final bill to guest and process payment.
• Performs shift closing on the Point of sales terminal and tally cash and credit card settlements.
• Ensures that the restaurant is always kept clean and organized, at both the front as well as the back of house areas.
• Ensures that hotel brand standards and SOP's are consistently implemented.
• Works with fellow staffs and manager to ensure that the restaurant achieves its full potential.
• Completes the daily responsibilities that are set for each individual shift.
• Completes closing duties, including restocking items, turning off lights, etc.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Take an active role in coaching and developing junior staff.
• Performs any other duties related to food and beverage service assigned by the manager.
• Assists Outlet Manager in conducting daily shift briefings to update and disseminate relevant information to colleagues
• Helps minimize waste, breakages and mishandling of supplies and equipment
• Set up tables, chairs, linens, silverware, and glassware according to the event plan.
• Arrange decorations and other event elements as specified by the F&B Manager.
• Prepare and maintain cleanliness of meeting rooms, banquet halls, and event spaces before and after events.
• Clear tables, clean event spaces, and ensure all equipment and supplies are properly stored.
• Assist in the breakdown and storage of event furniture and equipment.
• Provide feedback to the event coordinator regarding guest satisfaction and any issues that arose during the event.

Qualifications

• Excellent reading, writing and oral proficiency in English
• Experienced in all aspects of restaurants service
• Must be well-presented and professionally groomed at all times
• Excellent leader and trainer with strong interpersonal skills and attention to detail
• Ability to motivate employees to work as a team effectively and productively
• Must possess good communication skills for dealing with diverse staff
• Ability to coordinate and prioritize multiple tasks
• Should have pleasing personality.
• Excellent guest service skill.
• Good knowledge of food and beverage service.
• Experience working in a restaurant that focusses on Indian cuisine. 

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Job Description

• The Restaurant Manager oversees the day-to-day operations of the restaurant, ensuring exceptional service, efficient operations, and profitability. They are responsible for managing staff, maintaining quality control, and ensuring customer satisfaction, all while aligning with the organization’s standards and values.

Key Responsibilities:

Operations Management:

• Ensure smooth daily operations of the restaurant, including opening and closing procedures.
• Maintain and enforce health, safety, and hygiene standards in compliance with local regulations.
• Develop and execute strategies to maximize revenue and profitability.
• Monitor inventory levels and coordinate with procurement for timely replenishment of supplies.

Customer Experience:

• Maintain high service standards to ensure customer satisfaction and loyalty.
• Handle customer complaints and feedback professionally to resolve issues promptly.
• Implement creative ideas to enhance the guest dining experience.

Team Leadership:

• Recruit, train, and develop restaurant staff, fostering a culture of teamwork and excellence.
• Schedule and oversee staff shifts, ensuring optimal workforce allocation.
• Conduct regular performance reviews and provide constructive feedback.
• Organize team meetings to communicate goals, updates, and expectations.

Financial Management:

• Prepare and manage the restaurant's budget, including cost control and revenue optimization.
• Monitor and analyze financial performance metrics, such as P&L reports, to meet targets.
• Implement measures to reduce waste and operational inefficiencies.

Marketing and Promotions:

• Collaborate with the marketing team to create and implement promotional activities.
• Ensure consistency in branding and presentation of menu items and promotions.
• Leverage customer data and feedback to tailor offerings and improve services.

Qualifications

• Bachelor’s degree in Hospitality Management or related field.
• 3-5 years of managerial experience in a high-volume restaurant or hospitality setting