· To provide efficient and quality service to guests in maximizing revenue. · To know your recreational product knowledge well in selling professionally. · Relieves other recreation team members when necessary. · To be available in front of the guest all time. · Interacts with other departments to provide additional or specialized guest services. · Maintains good relation with guest in keeping them happy and comfortable in your outlet. · Respond to the guest inquiries in the recreation facilities and service, making sure that the information given to the guest is complete, accurate and timely. · Attends all guest complaints immediately and initiate immediate resolution in coordinate with and Recreation Manager. · Responsible for membership applications and renewals.
Digital Marketing Manager - Caribbean - £55K My client is an independent UK owned hotel operator with several 5* super luxury health & leisure resorts in St Lucia, currently looking for a experienced and talented Digital Marketing Manager ideally from a high quality high profile 4/5* hospitality / resort or island hotel. Candidates will have a strong digital marketing management background within resort hotels and experience of: Website management. Third party Marketing Agency management. International Markets (UK - Canada - US) Knowledge of PPC, SEO, SEM, analytics, display and programmatic campaign management James Webber Recruitment prides itself on providing the highest quality of permanent recruitment solutions to our candidates and our preferred partners. We take every application into consideration, however due to the volume of applications and current COVID19 situation we cannot always respond to each applicant in a timely fashion. We apologise in advance if we cannot immediately communicate with you.
Greeting guests upon arrival and making them feel welcomed. Administering check-ins and check-outs. Providing front desk services to guests. Assigning rooms and taking care of administrative duties. Delivering mail and messages. Processing guest payments. Coordinating with bell service and staff management. Being a source of information to guests on various matters such as transport and restaurant advice. Processing meal and beverage requests. Accommodating general and unique requests. Diffusing conflict or tense situations with guests. Requirements 2+ years customer service experience in 4* Hotel. Certificate or diploma in hospitality advantageous. Exceptional interpersonal skills. Excellent written and verbal communication. Good time management and organizational skills. Opera experience.
Job Role: MAIN DUTIES AND RESPONSIBILITIES: 1.1.1. Greets, escorts, seats and farewells the guests. 1.1.2. Takes the orders of the guests and conveys to related production areas. 1.1.3. Handles all service matters to guests in the station. 1.1.4. Organizes table set-ups and move them as and when required. 1.1.5. Interacts with Outlet guests professionally and uses up-selling techniques. 1.1.6. During the set-up of the restaurant, she/he must check the cleaning and the quality of all equipment, glassware, cutlery, chinaware, napkins etc. 1.1.7. After the set-up and before the arrival of the customers, and also during a new set-up within the service time, she/he must check the quality of the set-up and be sure that the restaurant or the table has a nice and warm appearance. 1.1.8.
Scope of Work: To carry out the efficient operation of the Reception/Cashiering function in accordance with hotel standards and company policy. Job Responsibilities: 1. To greet smile and welcome all guests to the hotel. 2.To provide an efficient and friendly check-in and check-out according to company standards. 3.To handle guest requests ensuring that all matters are dealt with efficiently and promptly taking preference over administrative tasks. 4.To inform all relevant departments regarding special guest requests. 5.To ensure that returning guests are welcomed back to the hotel and guest preferences and special requests are communicated to all concerned departments to ensure guest satisfaction. 6.To be fully aware of hotel room rates, availability, promotions, services and facilities. 7.To take reservations for accommodation according to company policy. 8.To be aware of specific daily functions and events as detailed in the forecasts, in order to deal efficiently with guest enquiries. 9.To liaise with the Team Leader-Front Desk and Housekeeping to ensure an efficient supply of guest rooms. 10.To ensure that telephones are answered quickly and efficiently following company standards. 11.To inform guests of the facilities
Scope of Work: To ensure the smooth running of the hotel telephone system handling all incoming and outgoing calls efficiently and as per hotel standards. Job Responsibilities: 1. Provides all communications both external and internal professionally and with the good level of language skills. 2.Operates the hotel switchboard, incoming and outgoing faxes, and hotel’s paging system. 3.Records and transfers calls within the time frame indicated in the standards. 4.Provides telephone services to guests such as wake-up calls, message taking and paging service. 5.Provides and updates departmental telephone directory regularly. 6.Keeps updated with new products in the market. HR Responsibilities 7. Attends all hotel trainings as required. 8.Adheres to all HR and hotel policies and procedures. 9.Continually strives to improve self; knowledge and skills. Financial Responsibilities: 10.Records all charges in accordance with the hotel credit policy. 11.Be aware and participates in energy saving matters. General Responsibilities: 12.Attends meetings and daily briefings as required. 13.Ensure that the ap
Private Household Chef-in-Charge for VIP Family Job Description: Prepare meals according to employers' recipes or tastes, handling all meals for the family Oversee the Stock, organization, and cleanliness of kitchens and cooking utensils Shop for or order food and kitchen supplies and equipment Plan menus according to employers' needs and diet restrictions Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food Might travel with employers to vacation homes to provide meal preparation at those locations Specialize in preparing fancy dishes and/or food for special diets Create and explore new cuisines
Job Role: 1.1.1. To ensure high standards of cleanliness in the department. 1.1.2. To report any maintenance issues to the Spa Supervisor. 1.1.3. To be fully aware of current and future services offered by the hotel and to make suggestions for improvement, expansion or creation of new services. 1.1.4. To keep up-to-date with the Guest Survey results and to improve if required. 1.1.5. To maintain a high customer service focus. 1.1.6. To always provide customers with an enjoyable and memorable experience 1.1.7. Constantly strive to increase guest satisfaction through quality & creativity. 1.1.8. To provide a courteous, efficient and professional service at all times. 1.1.9. To have a thorough knowledge of Spa Department as we
Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. 50%Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. 20%Read and employ math skills for following recipes.Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items. 10%Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. 10%Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations. 10%Adhere to control procedures for cost and quality · Ensures the highest food quality appropriate to the market by assisting the Executive Chef in all areas of kitchen operations · Adheres to the standards of food quality, preparation, recipes, and presentation ·
Job Role: 1.1.1. Prepare for daily VIPs arrivals in terms of room allocation, amenities and special requests of Guests. 1.1.2. Keep Mis-en-place ready for VIP arrival (Reg.-cards, room keys, welcome drink) 1.1.3. Register and process check in/out for all VIPs guests efficiently and professionally.Escort VIP gussets to their rooms. 1.1.4. Update guest information into the computer after a complete check in. 1.1.5. Accountable for cashiering duties, foreign exchange transactions, night audits tasks and settlement upon Guests’ departure. 1.1.6. Handles walk in counter reservation at all times and process call in reservation when room reservations section is closed 1.1.7. Provide friendly sand courteous service to guest and respond promptly to all requests and inquiries at all time
JOB ROLE To assist the Sous Chef in leading & managing all culinary activities within the Cold Kitchen section, ensuring compliance with set standards in quality, hygiene, productivity & guest satisfaction. Promote cross sectional effective communication with positive team spirit. Lead product improvement initiatives for smooth facility operation. JOB RESPONSIBILITIES Assist the Sous Chef to manage productivity to meet growth in line with budget KPI targets Ensure food produced is of a sufficient quality & quantity to deliver customer satisfaction as judged by meal tasting panels & statistical analysis of customer feedback Ensure KPI targets on food cost percentage are achieved & waste management is controlled throughout product life cycle Monitor the work processes of direct & indirect reports ensuring maximum productivity & coordination of production across Cold Kitchen sections Liaise with EHS department to ensure the levels of food hygiene within the operation are at l
·Interacts and cooperates with other members of the kitchen brigade as appropriate. · Interacts, cooperates with other departments and other sections of food and beverage as appropriate. Liaise with the in charge to ensure cleanliness and hygiene standards. · Prepares hot sauces, meat and fish, vegetables, rice and potatoes dishes, salads dressings, appetizer and salads, food display in accordance with established recipes and methods. · Supervises & trains all staff in his bridge. · Ensures that the section is kept clean & hygienic · Works in Cooperation with the other sections. · Reports equipment in the section needing repairs & maintenance. · Learns the hotels fire & safely procedures & the operation of the kitchen fire fighting equipment. · Assists the Junior Sous Chef in Charge
·Interacts and cooperates with other members of the kitchen brigade as appropriate. · Interacts, cooperates with other departments and other sections of food and beverage as appropriate. Liaise with the in charge to ensure cleanliness and hygiene standards. · Prepares hot sauces, meat and fish, vegetables, rice and potatoes dishes, salads dressings, appetizer and salads, food display in accordance with established recipes and methods. · Ensure that all dishes are correctly garnished before being sent to the restaurant for service. · Tastes all food & other dishes .to ensure correct taste. · Supervises & trains all staff in his bridge. · Ensures that the section is kept clean & hygienic · Works in Cooperation with the other sections. · Reports equipment in the section needing repairs & ma
Scope of Work: To provide courteous and efficient Bell & Valet service to ensure guest satisfaction to the standard required by the hotel. Job Responsibilities: 1.Greet guests and visitors warmly with a smile. 2.Provides courteous and professional service at all times. 3.Coordinates with reception to execute arrivals and departures efficiently. 4.Transports guest's luggage to rooms in an efficient manner ensuring no damage is caused to the luggage, furniture, fixtures and walls. 5.Collects luggage at guest room for departing guests in a timely manner and brings the luggage to lobby for check out. 6.Handles guest luggage in case of a room move. 7.Promptly delivers messages within the hotel. Delivers morning newspapers to the rooms. 8.Keeps updated with new products in the market. HR Responsibilities 9. Attends all hotel trainings as required. 10.Adheres to all HR and hotel policies and procedures. 11.Continually strives to improve self; knowledge and skills. Financial Responsibilities: 12.Participates in all hotel energy saving and recycling initiatives 13.Be aware and participates in energy saving matters. General Responsibilities: 14
As a devoted hospitality professional you work with pride and integrity in all areas of the staff kitchen operation To make sure that the food that kitchen is using is of top quality, and that staff are being mindful of the cost standards that come with the food Communicates effectively with other members of the kitchen staff. Performs many basic tasks of food preparation and organization in the kitchen. Ensures that the kitchen stations are clean, foods are being prepared properly and cooperating with other kitchen staff. Should have a decision that can be best out of every situation. Ensures that all food is consistently prepared and presented according to The Club’s standard
JOB ROLE To assist in leading & managing all culinary activities within the central production facility, ensuring compliance with set standards in quality, hygiene, productivity & guest satisfaction. Promote cross sectional effective communication with positive team spirit. Lead product improvement initiatives for smooth facility operation. JOB RESPONSIBILITIES Assist the Central Kitchen Executive Chef to manage productivity to meet growth in line with budget KPI targets. Ensure food produced is of a sufficient quality & quantity to deliver customer satisfaction as judged by meal tasting panels & statistical analysis of customer feedback. Ensure KPI targets on food cost percentage are achieved & waste management is controlled throughout product life cycle. Monitor the work processes of direct & indirect reports ensuring maximum productivity & coordination of production across all facility sections. Liaise with EHS department to ensure the levels of food hygiene within the operation are at least met or exceed regulatory & customer requirements.
Ensures all Members / Member’s guests are greeted as per our Standard Operating Procedures with a warm welcome and with the utmost professionalism. Ensures all telephone calls are answered as per our Standard Operating Procedure. Ensures Gatehouse and Members waiting area is kept clean and tidy. Ensures all messages are taken in the format as requested from Reception Supervisor. Ensures handover / briefing file is filled out as per The Clubs Standard Operating Procedure. Ensures all membership cards are checked and swiped as per our Standard Operating Procedure. Ensures the handling of cash as per The Clubs standard Operating Procedure. Ensures Member’s guests / Non Members pay the correct Club Gate fees. Ensures the Guest receipt and Guest Register are filled out as per our Standard Operating Procedure. Ensures that the correct Operating Procedure is followed when selling or collecting tickets for functi
SCOPE: Under the guidance of the Mechanical Engineer, operates, maintains and repairs all aspects of the hotel’s Security Management related systems and equipment in accordance with Kempinski standards, to achieve optimum product quality. OPERATIONAL RESPONSIBILITIES: Principal duties and responsibilities may include, but are not limited to, the following, which indicates the general nature of work expected: · Assures implementation of Emirates Palace policies, standards and procedures for: Physical Security programs Effective preventive and routine maintenance Maintenance Systems & Procedures Appearance and housekeeping of all related work spaces. Health & Safety policies · Operation and control of plant and equipment. · Trouble shooting of electrical and mechanical system · Proper up keeping of swimming pools,
·Interacts and cooperates with other members of the kitchen brigade as appropriate. · Different station and learning different culinary skills & to develop. · Interacts, cooperates with other departments and other sections of food and beverage as appropriate. ·Liaise with the Demi chef de Partie Chef in charge to ensure cleanliness and hygiene standards. Works on a section or department when sufficiently advanced, sharing the work load. Attends training classes as per scheduled training plan. Learns the hotels fire and safety precautions & how to operate the kitchen fire fighting equipment. Learns by practice & by observing the work at a high standard of cleanliness & hygiene & to keep food and fuel waste to a minimum. · Prepares hot sauces, meat and fish, vegetables, rice and potatoes dishes, salads dressings, appetizer and salads, food display in accordance with established recipes and methods. · Ensures that the section is kept clean & hygiene. ·
Scope of Work: Ensures all guests who visit the hotel receive a level of service and hospitality that exceeds their expectations by giving an added value experience through attention to detail and continuous service excellence. Job Responsibilities: 1. To have a complete working knowledge of all Front Office Systems. 2.To ensure that all GSAs appear on duty at the time specified as per the duty roster and in complete company uniform. 3.To ensure that all Front Office colleagues are briefed on specific daily functions and events, in order to deal efficiently and effectively with guest enquiries. 4.Ensures that thorough shift handovers are carried out at the beginning and end of each shift and checks that all items requiring attention are detailed in the reception logbook and initialed once completed, ensure the same is followed by all GSAs. 5.Supervises all activities of Front Office colleagues and assigns duties as needed to the different areas within the department. 6.Ensure CID is sent on time and focuses on a strong follow up and extra attention to the Police requirements in sending guest information as per provided standards, assuring no fines are received. 7.To ensure that an accurate room count is maintained and that all colleagues are fully aware of the hotel's selling sta