Must be European/Western
Ideally, the candidate should have some or all of the following qualifications and experience: 5 years of guest service / hotel experience with one year in a management capacity, or an equivalent combination of education and experience. Type and level of experience required may vary slightly based on size and complexity of operation. Bachelor’s degree in Hotel Administration, Business Administration or equivalent. Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Good writing skills. Proficient in the use of Microsoft Office and Front Office System. Problem solving, reasoning, motivating, organizational and training abilities. Strong Leadership skills in managing teams. Ability to manage complex relationships
Manage the lounge service to offer a high quality, efficient beverage service that adds to a superior Guest experience and is in accordance with licensing regulations associated with alcoholic beverages. Specifically, responsible for performing the following tasks to the highest standards: Maintain an effective lounge service with an emphasis on high quality, efficient service.Check that Guest service standards are set, implemented and monitored, and continuously evaluated. Set-up of the outlet in accordance with the pre-determined standards of the operation. Comply with licensing regulations and hotel procedures relating to the lounge and service of alcoholic beverages and conduct staff training sessions accordingly. Demonstrate a perfect knowledge of all beverages served in the lounge, how beverages are prepared (to recipe) and presented, and how Lounge personnel are trained to possess this knowledge and the application of it. Ensure compliance with and the proper training of Team Members so that all Company Health & Safety, and Fire Regulations and procedures are understood and applied. Ensure all Team Members are impeccably presented and adhere to the correct uniform standards. Evaluate the performance of the Team ensuring the highest standards of service are given at all times. Ensure all Team Members receive an annual and interim appraisal and any other appropriate performance feedback in a timely manner. Deal with sudden staff shortages through absenteeism and report all absences according to Company Attendance Procedures. Adhere to the Company disciplinary policy when necessary. Ensure an appropriate delegation structure is in place and shared amongst the senior team in your absence. Complete all necessary administration in accordance with Company procedures relating to all staff members. Produce effective revenue forecasting, as per timelines, and communicate forecasts to the F&B office. Maximize revenue and increase average spends per person through upselling, high customer service standards, effective training and motivational techniques. Work with F&B Cost Control to ensure stock takes are carried out in a timely manner and to ensure food and beverage cost control targets are maintained. Meet or exceed the monthly drink profit margin target.