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Job Number 180023VH
Job Category Food and Beverage & Culinary
Location The St. Regis Istanbul, Istanbul, Turkey VIEW ON MAP
Brand St. Regis Hotels & Resorts
Position Type Management
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Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
Education and Experience
Must have Restaurant Manager background and at least to 3 years experience in similar position,
Excellent level of all commands of English,
Excellent interpersonal and communication skills,
Ability to work effectively with people at all levels of the organization,
Able to work under pressure and within tight deadlines of hotel industry,
Good command on MS Office applications,
CORE WORK ACTIVITIES
Reporting to F&B Operations Manager the ideal candidate is responsible for;
Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
Ensures compliance with food handling and sanitation standards.
Monitors alcohol beverage service in compliance with local laws.Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Empowers employees to provide excellent customer service.
Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
Handles guest problems and complaints.
Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
Ensures corrective action is taken to continuously improve service results.
Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.