Fresh Jobs at One&Only Resorts

Job Summary

• The role of a Hostess is primarily to assist the Manager in providing excellent customer service. A Hostess must receive and attend to guest’s needs in the outlet. They must greet and seat all guests who dine in the restaurant, provide information and, on occasion, serve food and beverage according to prescribed service standards and procedures of the outlet. Keep the Manager updated on the reservations, guest satisfaction and special requests.

Key Duties and Responsibilities

• Present oneself in a way that enhances guests overall experience, by adding life and energy to the outlet.
• Greet guests warmly, yet professionally.
• Assist guests at check in to direct them to the correct departments, when required.
• Show guests to their table / sushi bar / lounge bar.
• Check on table return times and communicate information to the Manager.
• Check on free tables and communicate information to the Manager.
• Keep the reception area tidy according to the Hostess Checklist for duties.
• Help to bus and reset tables when required.
• Complete final duties at the end of the shift (as found in duties manual).
• Cover Restaurant Reservations when required.
• Serve food and beverage to guests according to prescribed service standards and procedures of the outlet, with emphasis on speed and accuracy.
• Knowledgeable on the different types of wines and their proper service.
• Maintain and update the outlet’s reservation book and guest history book.
• Perform the duties and responsibilities of colleagues when the need arises.
• Assist the Manager in recording the daily sales, cover count report and total drinks sold from the outlet.
• Report any unusual incidents, guest complaints, lost and found property, breakages and losses, equipment and fixture break downs to the Manager.
• Attend pre-meal briefing and de-briefing daily and the monthly F & B Staff Meeting.
• Attend all meetings and training sessions organized by Training Department for the staff.
• Responsible for cost saving on guest supplies, food supplies, electricity, water etc.
• Keep informed of all pertinent details concerning the Hotel, events in the city, activities and promotions in the outlets and in the Hotel.
• Maintain cleanliness in the door area, the reception stand, menu folders and any advertising collateral in the outlet.
• Prepare requisition for flowers and newspaper supplies ensuring availability if required by the outlet, ensuring they are fresh and up to date.
• Maintain the par stock of menu folders and advertising collateral in the outlet.
• Takes note of anniversaries, birthdays and special dates for regular guests.
• Prepare requisition for amenities for guests celebrating a special occasion in the outlet and let the Manager to sign it.
• Prepare buffet place card, according to prescribed standard.
• Checks all the menu folders are clean and distributed in the menu box.
• Check all advertising collateral are clean, accurate and properly set.
• Prepare and set up signage and directional for table reservation.
• Prepare and check all buffet signage is clean and presentable.
• Seat guest in appropriate tables.
• Control the distribution of guests in the outlet, allowing the service attendants to clear and re-set up tables.
• Capable of answering and providing accurate information to the guest concerning the restaurant, its products and services.
• Present menu to the guest.
• Knowledgeable of all food and beverage items in the menu, special menu items or items on promotion, the ingredients, method of preparation, portion size and presentation.
• If necessary take the guests food and drink orders and re-confirm each time.
• Practice suggestive selling to boost outlet sales.
• Perform sequence of service in the outlet.
• Confirm satisfaction with the guest, and informs supervisor or manager immediately in case of guest complaints.
• Capable of operating all equipment in the outlet.
• Capable of handling guest complaints professionally.
• Communicates with VIP guests, government officials and other important individuals in the performance of work and in promoting the outlet and Hotel.
• Report to work in prescribed uniform and well-groomed.
• Report to the Manager at the start of shift to receive necessary instructions for the shift, side duties assigned, table reservation, menu changes, special menu, and availability of food and drinks and guest comments and complains.
• Establish and maintain good relations with employees within the department and between other departments.
• Provide assistance to colleagues within Food & Beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel
• Other duties, of a reasonable nature, will be required of you from time to time at your Manager’s discretion
• Reception & Maître‘D Desk Duties
• These preparations are to be completed at the start of each shift before we open:

Duties

• Check through the Guest Connect system for any information which may be required for the guest reservations for the evening. (Third party payments etc.) .                                     
• Waiter’s notes (for VIPs, Regulars or any Special Requests) have been done and organized into time order.
• Worldwide and personal business cards are arranged tidily and accessible to customers (never hand out personal business cards, these can only be given out by the relevant person).
• Cookbooks counted, on display and arranged neatly. (Reception Desk only)
• Ensure the Return Times Sheet is ready
• Ensure enough of: Pencils and sharpeners, Post-its, Cover up Tape and cello tape, Highlighters, Waiters Notes.
• The area surrounding the reception desk is clean and tidy (including the floor, walls and cloakroom).
• Photocopies of all relevant forms, which may be needed throughout the evening, are of a sufficient quantity.
• The phones and reception desk are wiped down and clean (you can use phone wipes provided  for the phone receivers)

   Restocking the different sheets at Reception

• Check the stock in each envelope every day.
• If anything is running low, ask to make copies in the F&B office.
• You must ensure you have all of the following: -
• Waiters notes
• Stationary
• Menus
• Trays
• Codes for systems
• Pens

Cleaning

• Ensure that both desks are clean and set up for service.
• Ensure that the menu box and the glass doors have been cleaned and polished.
• Please assist waiters in the lounge ensuring areas are clean

End of Service Duties

• When the door closes and the last reservation and walk in table is in, we start on our final duties.

Counting Up

• Fill in the diary and daily log.
• Fill out the sign-in sheet for the next day.

Completing the Diary

• List who worked on the door that evening, including Manager and hostess.
• How many guests were originally booked (on the blocking sheet)?
• How many guests we sat at the bar?
• How many guests in the lounge?
• Walk in’s/ cancellations/ no shows.
• List the names of the VIP’s and a brief description of who they are.
• List the names of the Regular guests.

Completing the Daily Log

• The daily log must be completed neatly and accurately using a black felt pen only.  You must include all the information which you have written in the diary.
• Ensure you have checked for spelling and content with the Manager before beginning the daily log.

Filling in the Sign in Sheet for the following day

• You will be required to complete the sign in sheet for the following day.  It is important that the sign in sheet is completed correctly to avoid staffing problems the next day.
• Take a blank sign in sheet from the blue folder at the M’D desk.  Check that is it up to date (check with the Manager if you are unsure).
• Date it for the following day.
• Complete the shifts using the roster in the blue folder. 
• Double check that you are writing in the correct day/date.
• If any names are missing or you are unsure as to an individuals’ rota please check with a Captain or Manager – do not leave it blank.
• Double check it before finishing.

Final Duties

• Deal with any lost property.
• Check that the business cards on display are arranged tidily.
• Tidy the stationary drawer.
• Restock the desk ready for the next shift.
• Tidy and clean the desk including wiping over the phone receivers.

Skills, Experience & Educational Requirements

• Ability to satisfactorily communicate in English with guests, co-workers and management to their understanding.
• At least vocational diploma in any discipline.
• Minimum of 1 year in hospitality business. Fresh graduate is welcome
• Knowledgeable in various kinds of food and beverage.
• Computer literate
• Pleasant personality with good communication and interpersonal skills

go to method of application »

Job Summary

• The job of a Runner is very important to the smooth running of the restaurant.  A Runner is the person who brings the food from the kitchen or sushi bar to the table.  He/ She must be able to perform a wide range of duties. A Runner should be smart, enthusiastic and polite at all times.
• A food runner will be informed of his/her main responsibility for the evening at the Pre-Service Meeting.

Key Duties and Responsibilities

As a Runner you must be able to perform all duties of a Busser and work all pick up areas.  A Runner must be able to multi task, prioritize and remain calm under pressure.  As a Cocktail Server you are responsible primarily for running dishes to tables.  You must: -

• Have full knowledge of the food menu.
• Know all the table numbers in the restaurant and lounge bar.
• Be able to work all pick up areas: Hot Kitchen, Sushi Bar and Lounge Bar
• Carry plates confidently and elegantly.
• Read and understand kitchen tickets.
• Explain every dish at the table.
• Communicate effectively and respectfully with the Kitchen Chefs.
• Clear stations and tables and bring plates back to the kitchen.

You may have noticed in the above descriptions that the word PRIMARILY has been underlined.  This is because the responsibility you have been given means that this is your priority, however, it is not the only duty you are expected to perform throughout the evening.

Throughout the evening you must be checking for the following: -

Empty glasses and plates on the tables.

• Empty bottles on the tables.
• Guests leaving their seats.
• Guests needing assistance.
• Stations which need clearance.
• Share plates that need changing.
• Stocking up the kitchen pass.

Skills, Experience & Educational Requirements

• Fluent in written and spoken English, other languages a distinctive advantage
• To be able work well under pressure and able to work shifts
• 2 years’ experience in a similar capacity
• To be able to communicate effectively and do multi tasks
• Strong beverage knowledge

go to method of application »

• As a waiter you must be able to perform all duties of a Busser and a Food Runner.  A Waiter must be able to multi task, prioritize and remain calm under pressure.  As a Waiter you are responsible primarily for taking care of the tables in your section and giving your guests the best possible service

Key Duties and Responsibilities

• Communicate effectively and respectfully to guests on all levels.
• Communicate effectively and respectfully to all members of staff.
• Multi task and prioritize your work.
• Understand timing of dishes and order your food accordingly.
• Read tables and understand guests’ needs and dislikes.
• Take orders correctly and communicate them to the relevant sections.
• Follow up your orders.
• Communicate effectively with all BOH areas & colleagues
• Carry trays confidently and comfortably.
• Carry plates confidently and comfortably.
• Have full knowledge of the food menu.
• Have a full knowledge on the beverage menu
• Be confident & capable in handling umbrellas / loungers and all pool related equipment

You may have noticed in the above descriptions that the word PRIMARILY has been underlined.  This is because the responsibility you have been given means that this is your priority, however, it is not the only duty you are expected to perform throughout the evening.

Throughout the shift you must also be checking the following: -

• Stations that need clearance.
• Other Waiters that may need your assistance.
• Empty glasses on tables.
• Empty plates on tables.
• Guests that may need assistance.
• Drinks that need to be picked up from the bar.
• Dishes that need to be picked up from the kitchen.
• Table maintenance & sequence of service need to be strictly adhered to.
• Report to your superior if you notice a guest that may be under 18yrs of age and are ordering or drinking alcoholic beverages.
• Reporting any guests who are suspected to be external non-hotel guests.
• Perform all necessary daily & weekly duties to standard.

Skills, Experience & Educational Requirements

• Fluent in written and spoken English, other languages a distinctive advantage
• To be able work well under pressure and able to work shifts
• 2 years’ experience in a similar capacity
• To be able to communicate effectively and do multi tasks
• Strong beverage knowledge

go to method of application »

• Oversee all operations at the Nobu department, responsible for colleague schedules, event planning, colleague functions and responsibilities. Ensure that customers are delighted within the boundaries of effective cost control and our company core values.

Key Duties and Responsibilities

• To ensure that all guests are welcomed at the entrance and seated quickly in a courteous, polite and helpful manner and address all guests in the correct manner with the correct title, tend to guests’ requirements promptly – all colleagues in the team are to meet these requirements, and are to ensure the training thereof.
• To proactively promote and exceed agreed GSQ (Guest Survey Questionnaire) or similar score, COS for Food and Beverage as well as other operational expenses.
• To be fully converse with the departmental operation and to efficiently manage the operation of all shifts
• To efficiently administer and action the daily mail, guest report lists, staff roster, and other paperwork that is required to assist the head of department such as training and OE reports.
• Read emails
• Reading guest reports
• OE – daily
• Cutlery
• Guided monthly count
• Training Reports – inclusive, reports, registers, and follow-up training schedule
• To maintain a close and professional working relationship with the kitchen at all times.
• Ensure a safe working environment is maintained in the department.
• A briefing (line up) is held twice a day and important events are communicated to all employees – with the use of a briefing sheet.
• Assist the Managment team with all colleagues related issues and handle them in a professional manner.
• Assist with all departmental induction training and on the job training of new colleagues and also newly promoted colleagues.
• Assist in conducting appraisals.
• The duties of an Bar Supervisor includes making drinks, possessing a great knowledge of drink recipes, checking for proper identification, maintaining the appearance and cleanliness issues, handling customer complaints and disturbances, ordering supplies and alcohol and overseeing the working of the bar area - this is inclusive of the entire Nobu area
• Have ability to perform demonstrations to ensure other bartenders are capable of preparing the drinks on the menu, is usually required to create drink specials to help attract customer and unload any overstocked products that need to be used.
• Ordering and stocking inventory, maintain high standards of cleanliness and safety. At the end of each night, the bar manager is expected to follow the restocking of all bar products or order accordingly – and or the management thereof.
• Responsible to do all requisitions and assist with the,
• Variance control
• Transfer sheet control

Skills, Experience & Educational Requirements

• 5 years’ experience in a similar role
• At least 1 year international experience would be beneficial
• Food and Beverage or related qualification would be preferred
• HACCP training and experience
• Good communication and interpersonal skills
• Excellent customer service skills
• Team-leading skills
• The ability to work independently
• The ability to use own initiative
• Good numeracy skills
• The ability to motivate others but also impose disciplinary measures if necessary
• Good problem-solving skills
• Good organizational skills
• Experience in other outlets as part of their cross exposure or induction.