Accor
Swissôtel Al Murooj Dubai The Role To promote efficiency, confidence, courtesy and an extremely high standard of social skills. To generally promote and ensure good inter-departmental relations. To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues. To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment. To assist the Assistant Manager / Restaurant Manager in any task outlined/detailed by him/her. To take time and get to know the guests, and to be committed to service excellence. To provide service that is sincere, warm and enthusiastic, ensuring the guests satisfaction. To take time and get to know the guests, and to be committed to service excellence. To provide service that is sincere, warm and enthusiastic, ensuring the guests satisfaction. Key Deliverables and Responsibilities Planning & Organizing: Works (hands on) towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours. Contributes to meet / maximize the monthly revenue budget for the respective outlet and understands to control the operational expenses. Operations: Attends regular training sessions in line with the departmental P&P i.e. guest care, product knowledge, grooming standards, up-selling, etc. Works as per instructions from the immediate Supervisor and as per duty shifts i.e. basic cleaning work, polishing equipment, table setting, collects materials / goods from other departments, etc. Communicates directly with guests i.e. presents menus, helps with recommendations, receives orders, places orders and handles payments. Ensures proper appearance (condition of uniforms) and grooming whilst on duty. Handles the guest greeting upon arrival and their seating through the hostess. Ensures that under no circumstances the entrance is left unattended. Maintains a professional / friendly, yet discreet relationship with the outlet patrons to ensure their well-being. Makes himself / herself familiar with all menus, promotions, and other relevant issues concerning the outlet (product knowledge). Reports cleanliness and maintenance issues to the immediate Supervisor. Handles guest complaints as per instructions or consults the immediate Supervisor. Does all mise-en place work according to the whole day service requirements. To report any equipment failures/problems to the Maintenance Department. To pass any maintenance requests to the Maintenance Department. To participate in any Training/Developments schemes as recommended by senior management. Attends all regular departmental briefings and contributes to an open communication within the assigned team. To treat guests and colleagues in a polite and courteous manner. To observe high standards of personal hygiene. To maintain clean and organized side stations at all times. To anticipate customers’ needs. To be flexible in assisting around different areas of the hotel. Familiar with the company’s internal policies and safety procedures Helps in other areas of the Hotel if the situation requires. To have a complete understanding of and to adhere to Swissotel Al Murooj policy relating to Fire, Hygiene, Health and Safety. Be familiar with all related company documentation and especially with the relevant Operational Standards Manual for the department. To carry out any other reasonable duties and responsibilities as assigned. Administration: Work hand to hand with the hostess to ensure the name tag is all complete and in proper position Ensuring business card and database are handed over to the hostess for the record Make sure all the bill is handed over to the cashier Ensure all the item is charged accordingly in the micros system as per the guest consumption Core Behaviours Core behaviours are our actions: what we say, what we do, and how we interact with one another. Our behaviours come from what we believe in, what we value. At Swissôtel Hotels & Resorts, we call these value based behaviours. The following statements provide indicators of the types of behaviours we expect employees in our company to display. Trust: Operates with fairness and integrity, fostering an environment of transparency and sincerity through open and honest communication and by honouring commitments. Relationships: We build and maintain strong connections with colleagues and guests, valuing diversity in people and perspectives whilst overcoming potential obstacles to increase cooperation and collaboration. Drive: We are action-oriented, setting direction for self and others, clarifying goals and objectives and overcoming barriers and challenges to produce results. Entrepreneurship: We fully understand the business and market context, identifying and seizing opportunities for continuous improvement and supporting change
**Job Qualifications** College Graduate or equivalent qualification from an accredited institution Minimum one year of professional experience in a hospitality service role, preferably in an executive lounge or fine dining environment Proficient computer literacy with demonstrated competency in point-of-sale (POS) systems and hotel management software Excellent command of the English language, both written and verbal Strong interpersonal and communication skills with proven ability to deliver exceptional guest service Demonstrated commitment to maintaining the highest standards of personal grooming and professional appearance Knowledge of food and beverage service protocols and etiquette standards Ability to work flexibly across varying shift patterns, including evenings and weekends Understanding of health, safety, and hygiene regulations within hospitality environments
Key Deliverables and Responsibilities Planning & Organizing: Works (hands on) towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours. Contributes to meet / maximize the monthly revenue budget for the respective outlet and understands to control the operational expenses. Operations: Attends regular training sessions in line with the departmental P&P i.e. guest care, product knowledge, grooming standards, up-selling, etc. Works as per instructions from the immediate Supervisor and as per duty shifts i.e. basic cleaning work, polishing equipment, table setting, collects materials / goods from other departments, etc. Communicates directly with guests i.e. presents menus, helps with recommendations, receives orders, places orders and handles payments. Ensures proper appearance (condition of uniforms) and grooming whilst on duty. Handles the guest greeting upon arrival and their seating through the hostess. Ensures that under no circumstances the entrance is left unattended. Maintains a professional / friendly, yet discreet relationship with the outlet patrons to ensure their well-being. Makes himself / herself familiar with all menus, promotions, and other relevant issues concerning the outlet (product knowledge). Reports cleanliness and maintenance issues to the immediate Supervisor. Handles guest complaints as per instructions or consults the immediate Supervisor. Does all mise-en place work according to the whole day service requirements. To report any equipment failures/problems to the Maintenance Department. To pass any maintenance requests to the Maintenance Department. To participate in any Training/Developments schemes as recommended by senior management. Attends all regular departmental briefings and contributes to an open communication within the assigned team. To treat guests and colleagues in a polite and courteous manner. To observe high standards of personal hygiene. To maintain clean and organized side stations at all times. To anticipate customers’ needs. To be flexible in assisting around different areas of the hotel. Familiar with the company’s internal policies and safety procedures Helps in other areas of the Hotel if the situation requires. To have a complete understanding of and to adhere to Swissotel Al Murooj policy relating to Fire, Hygiene, Health and Safety. Be familiar with all related company documentation and especially with the relevant Operational Standards Manual for the department. To carry out any other reasonable duties and responsibilities as assigned. Administration: Work hand to hand with the hostess to ensure the name tag is all complete and in proper position Ensuring business card and database are handed over to the hostess for the record Make sure all the bill is handed over to the cashier Ensure all the item is charged accordingly in the micros system as per the guest consumption Core Behaviours Core behaviours are our actions: what we say, what we do, and how we interact with one another. Our behaviours come from what we believe in, what we value. At Swissôtel Hotels & Resorts, we call these value based behaviours. The following statements provide indicators of the types of behaviours we expect employees in our company to display. Trust: Operates with fairness and integrity, fostering an environment of transparency and sincerity through open and honest communication and by honouring commitments. Relationships: We build and maintain strong connections with colleagues and guests, valuing diversity in people and perspectives whilst overcoming potential obstacles to increase cooperation and collaboration. Drive: We are action-oriented, setting direction for self and others, clarifying goals and objectives and overcoming barriers and challenges to produce results. Entrepreneurship: We fully understand the business and market context, identifying and seizing opportunities for continuous improvement and supporting change
AED 8,000 – 12,000/mo