Food and Beverage Service Leader
Hotel Brand: InterContinental
Location: Switzerland, Geneva
Hotel: Geneve (GVAHA), 7-9 Chemin Du Petit-Saconnex, 1209
Job Role:
1. Set up the food and beverage outlet.
2. Ensure smooth service in your section: from order to bill.
3. Upsell whenever possible when taking orders.
4. Clear tables and tidy up the food and beverage outlet.
5. Facilitate communication with the kitchen.
6. Supervise Commis de Rang's work.
7. Maintain knowledge of all presentation and cutting techniques.
8. Know all menus (including daily menu, wines, etc.) and hotel offers to inform customers and make sales.
9. At meal end, ensure guests are satisfied, prepare bills, and handle payments.
10. Provide efficient, attentive, and discreet service, making guests feel at ease.
11. Listen attentively to guests' remarks and wishes, and communicate them to your hierarchy.
12. Report any guest complaints to your hierarchy and help resolve them.
13. Learns and follows standard operating procedures and quality standards within your service.
14. Respect internal regulations regarding grooming and dress code: uniform state, hygiene, presentation, attitude, and behavior.
15. Stay informed of events inside and outside the hotel (conferences, meetings, exhibitions, etc.).
16. Promote hotel and group services through guest interactions.
17. BUILD AND MAINTAIN EFFECTIVE RELATIONSHIPS WITH OTHER DEPARTMENTS.
18. Reflect the right values and good behaviors in your service and towards colleagues and hierarchy.
19. Inform the Management Team of any incident or problem during work hours, particularly those you cannot solve or warrant attention.
20. Apply procedures and policies within the hotel and new procedures according to management orders.
21. Implement health, hygiene, and safety procedures internally.
22. Apply and enforce environmental best practices in your department, particularly as part of the Green Globe certification (waste sorting, black & white printing, paperless meetings, etc.).
23. Perform other duties as requested by your hierarchy.
Profile:
1. Bachelor's degree in Hospitality Management.
2. Minimum 2-3 years of experience in a similar role in a hotel establishment of the same category (4- or 5-star) and/or a luxury brasserie.
3. Fluent in English. Proficiency in another foreign language is highly desirable.
4. Good computer skills and knowledge of Simphony.
5. Excellent interpersonal, communication, and listening skills. Strong rigor and efficiency.
6. Strong organizational skills and attention to detail.
7. Able to work in a team. Sense of discretion and confidentiality.