Guide all the service in the areas under your responsibility - Restaurant(s), Banquets, Bar(s), Room Service, Mini-Bar and Disco(s) - coordinating the teams in the field and providing assistance whenever necessary.
Responsabilities and areas of action
Guiding and supervising a service area
- Supervise the service in the areas under your responsibility Restaurant(s), Banquets, Bar(s), Room Service, etc. and meet daily with the 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 day.
Verifying daily occurrences, performances and conditions
- Verify the daily occurrences in the service, the quality levels of the product and service, the satisfaction/insatisfaction of the customers, the sanitary, cleaning and hygiene conditions, in order to always ensure the best response capacity of its teams and, the quick resolution of eventual problems when they occur.
Behavioral Competencies
Business Orientation (Be Efficient)Goal Orientation (Be Efficient)Adaptation to Transformation (Be Agile)Customer Focus (internal and external) (Be 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)
