Radisson Blu Resort

Participates in the development and implementation of business strategies for the hotel which are aligned with Carlson’s overall mission, vision values and strategies

Assists in managing food and beverage outlets

• Audits and maintains food safety, including ensuring food-handling employees have necessary safety certifications
• Responds to food safety inspections and reports
• Participates in periodic inventory of food and beverage inventories
• Tracks use of hotel foodstuff and requests changes in order amounts to maximize efficiency
• Menus-suggest, review, and approve changes, set pricing
• Ensures outlets meet or exceed brand standards
• Reviews guest complaints and responds as appropriate
• Tracks the completion of training new outlet management

Works with food vendors and purchasing to maintain high food quality

• Establishes relationships with food vendors and negotiates pricing where possible
• Attends vendor fairs and participates in food tastings
• Assists Accounting with any vendor disputes regarding invoices and payment

Communicates effectively with guests, management, employees, and regional office

• Promotes Food and Beverage outlets through advertising and public relations campaigns through local sources
• Works closely with Restaurant and Kitchen Managers to maximize revenue while meeting or exceeding guest expectations
• Communicates to corporate internal communications successful on-site programs
• Reports food and beverage revenue, costs, Medallia scores, and prepares other reports regularly for management

Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations

• Gives personal attention, takes personal responsibility and uses teamwork when providing guest service
• Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
• Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
• Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
• Performs other duties required to provide the service brand behavior and genuine hospitality

Adheres to hotel policies and procedures

• Attends work on time and as scheduled
• Follows hotel grooming and hygiene standards
• Minimise safety hazards by following all safety rules and procedures
• Keeps Manager promptly and fully informed of all problems or unusual matters of significance
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
• Maintains a favourable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment
• At all times projects a favourable image of the Hotel to the public

Discuss during interview

• Familiarity with both the front and back of the house
• Minimum of 3 years food and beverage management experience
• Culinary program diploma required, bachelor’s degree preferred
• Experience managing to brand standards
• Able to collaborate effectively with other hotel employees and managers to ensure teamwork
• Strong verbal and written communication skills
• Able to work a flexible schedule, including weekends and holidays

Ứng viên quan tâm vui lòng gửi CV về Hoteljob hoặc về email: recruitment.phuquoc.blu(a còng)radisson.com

Radisson Blu Resort Phu Quoc

Bai Dai Area, Ganh Dau, Phu Quoc, Kien Giang.