Qureos Mentor

Dusit Hotels and Resorts in Davao

<div>
 
 Job Description
 
 
 
 PRIMARY RESPONSIBILITIES:
 
 
 <ul>
 <li>
 Serves food and beverage to guest according to prescribed service standards and procedures of room service with emphasis on speed and accuracy.
 </li>
 <li>
 Serves all accompaniments and condiments together with the food.
 </li>
 <li>
 Maintains the cleanliness and service supply at the service station to ensure prompt and effective operation.
 </li>
 <li>
 Checks all trays and trolley in the station, table complements, flatware, glassware, linens, are clean and well set up.
 </li>
 <li>
 Familiarizes with all food and beverage items in the menu, items on promotions and daily special menu, its ingredients, method of preparation, portion size and presentation to be able to deliver ideal service maximizing guest satisfaction.
 </li>
 <li>
 Practices suggestive selling to boost food &amp; beverage sales, at the same time increase guest satisfaction.
 </li>
 <li>
 Assists the Restaurant Captain in the monthly and daily operating equipment inventory.
 </li>
 <li>
 Attends pre-meal briefing and de-briefing daily and the monthly F&amp;B Staff Meeting as well as other training sessions organized by hotel for staffs.
 </li>
 <li>
 Accomplishes and forwards captain order slip to the kitchen for orders of food and for drinks to the supervisor or efficiently and correctly key in order from POS. to the printer in the kitchen for orders.
 </li>
 <li>
 Confirms satisfaction with the guest, and informs supervisor or manager immediately in case of guest complains.
 </li>
 <li>
 Reports to the Restaurant Captain at the start of shift to receive necessary instructions for the shift, side duties assigned, floor assignment, menu changes, guest comments and complains.
 </li>
 <li>
 Reports any unusual incident, guest complains, lost and found, breakage and losses to the Service Supervisor.
 </li>
 <li>
 Generates higher revenue through up-selling techniques and skill.
 </li>
 <li>
 Conducts cashiering operation in a restaurant where self-cashiering functions and equipment are available and implemented.
 </li>
 <li>
 Checks accuracy of all charged items in the bill before presenting to the guests.
 </li>
 <li>
 Handles guest&rsquo;s bill and invoice in a good quality service manner.
 </li>
 <li>
 Provides assistance to co-employees within food &amp; beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.
 </li>
 <li>
 Attends the briefing, meetings and training organized by the hotel management to develop and improve the service skills and knowledge.
 </li>
 <li>
 Performs any other duties assigned by immediate superior which leads to guest satisfaction and profit for the Hotel.
 
 
 </li>
 </ul>
 
 Report Lines &amp; Communications
 
 
 
 <ul>
 <li>
 Reports to the Captain of the shift he or she is assigned.
 </li>
 <li>
 Communicates to guest in delivering product and services.
 </li>
 <li>
 Relates to co-employees in service and kitchen in performance of work and service to guests.
 
 
 </li>
 </ul>
 
 Others
 
 
 
 <ul>
 <li>
 Continuous learning through own IDP.
 </li>
 <li>
 Any other duties as may be assigned by the superior.
 
 
 </li>
 </ul>
 
 Accountabilities
 
 
 
 <ul>
 <li>
 Represents Dusit&rsquo;s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.
 
 
 </li>
 </ul>
 
 Company&rsquo;s Culture
 
 
 
 <ul>
 <li>
 Communicate and fully embracing the Company&rsquo;s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. &ndash; &ldquo;Proud to belong and to contribute&rdquo;
 
 
 </li>
 </ul>
 CONFIDENTIALITY
 
 
 <ul>
 <li>
 Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
 
 
 </li>
 </ul>
 
 Job Requirement
 
 
 
 <ul>
 <li>
 At least vocational diploma in any discipline.
 </li>
 <li>
 Minimum of 1 year in hospitality business. Fresh graduate is welcome
 </li>
 <li>
 Knowledgeable in various kinds of food and beverage.
 </li>
 <li>
 Have good English communication skills both in written and spoken
 </li>
 <li>
 Pleasant personality with good communication and interpersonal skills
 </li>
 </ul>
</div>

Waiter/Waitress

<div>
 
 Job Description
 
 
 
 PRIMARY RESPONSIBILITIES:
 
 
 <ul>
 <li>
 Ensures all operating standards in the assigned outlet complied with company policies.
 </li>
 <li>
 Establishes guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant and room service to maximize the revenue and profits of the outlet.
 </li>
 <li>
 Provides recommendation to Director of F&amp;B regarding future plans and changes based on the current data and customer feedback.
 </li>
 <li>
 Ensures that the restaurant, room service and kitchen are prepared for service.
 </li>
 <li>
 Monitors and analyzes menus and products of competitive restaurants and room service under supervision of F&amp;B manager/ Assistant F &amp; B director/Director of F &amp; B/Executive Chef/Director of Kitchen.
 </li>
 <li>
 Assists with inventory check of operating equipment.
 </li>
 <li>
 Handles guest complaints and follows up with corrective action.
 </li>
 <li>
 Liaises with Engineering for maintenance problems and Housekeeping for cleaning.
 </li>
 <li>
 Maintains all necessary log-books as implemented in outlet.
 </li>
 <li>
 Assists the F&amp;B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
 </li>
 <li>
 Oversees and monitors the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
 </li>
 <li>
 Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
 </li>
 <li>
 Prepares annual operating budget for assigned outlet in conjunction with Director of F&amp;B and F&amp;B Manager.
 </li>
 <li>
 Maximizes profitability of the restaurant by increasing turnover and controlling costs.
 </li>
 <li>
 Reviews the revenue and expense statement with his outlet staff.
 </li>
 <li>
 Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
 </li>
 <li>
 Promotes guest satisfaction in the outlet.
 </li>
 <li>
 Selects, recruits, train and evaluates employees in his/her assigned outlet.
 </li>
 <li>
 Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
 </li>
 <li>
 Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
 </li>
 <li>
 Familiarizes with the job description of all position in outlet, To ensure the performances of the staffs.
 </li>
 <li>
 Coaches and counsels restaurant staffs effectively.
 </li>
 <li>
 Conducts on-the-job training for restaurant staffs on timely basis.
 </li>
 <li>
 Conducts daily briefing and de-briefing for a function assigned.
 </li>
 <li>
 Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
 </li>
 <li>
 Identifies and solves problems in service in a professional manner.
 </li>
 <li>
 Performs other duties as assigned by Assistant Director of Food and Beverage/ F&amp;B Manager.
 
 
 </li>
 </ul>
 
 Report Lines &amp; Communications
 
 
 
 <ul>
 <li>
 Reports to the Assistant Director of Food and Beverage/ F&amp;B Manager.
 </li>
 <li>
 Directs and supervises the activities of the restaurant staffs
 
 
 </li>
 </ul>
 
 Others
 
 
 
 <ul>
 <li>
 Continuous learning through own IDP.
 </li>
 <li>
 Any other duties as may be assigned by the superior.
 
 
 </li>
 </ul>
 
 Accountabilities
 
 
 
 <ul>
 <li>
 Represents Dusit&rsquo;s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.
 
 
 </li>
 </ul>
 
 Company&rsquo;s Culture
 
 
 
 <ul>
 <li>
 Communicate and fully embracing the Company&rsquo;s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. &ndash; &ldquo;Proud to belong and to contribute&rdquo;
 
 
 </li>
 </ul>
 CONFIDENTIALITY
 
 
 <ul>
 <li>
 Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
 
 
 </li>
 </ul>
 JOB REQUIREMENT
 
 
 <ul>
 <li>
 Minimum education of Bachelor degree in Hotel Management or relevant discipline
 </li>
 <li>
 Minimum of 3 years in F&amp;B experience
 </li>
 <li>
 Good knowledge in the Food &amp; Beverage products and high-end service levels
 </li>
 <li>
 Have excellent English communication skills both in written and spoken.
 </li>
 <li>
 Computer literate
 </li>
 <li>
 Organized with strong planning, good communication and interpersonal skills
 </li>
 </ul>
</div>

Outlet Manager (Thai Nationality)

<div>
 
 Job Description
 
 
 
 PRIMARY RESPONSIBILITIES:
 
 
 <ul>
 <li>
 Responsible for seating and greeting the guests, escorting them to their table, pulling chairs for the ladies, and presenting menus according to Dusit Standards.
 </li>
 <li>
 Controls and maintains the sufficiency of operating equipment and supplies for service, keeps the stand or reception desk clean and organized at all times.
 </li>
 <li>
 Plans out the seating chart and organizes the reservations (planning is everything when running an effective host stand).
 </li>
 <li>
 Effectively operates the table management system
 </li>
 <li>
 Liaises with guests to check up on service delivery and guest&rsquo;s satisfaction for service and product improvement
 </li>
 <li>
 Bids farewell to all guests. Checks to see that everything was wonderful. Not only is the host or hostess the first impression the guest gets when they come to an establishment they are also the last. He/she should check with every guest and if there was any kind of problem, quickly get a manager to rectify the situation.
 </li>
 <li>
 Promotes the impressive service to achieve the financial goals of the Outlet by maximizing the guest satisfaction whenever the chance arises.
 </li>
 <li>
 Monitors grooming standards for all service personnel in the outlet.
 </li>
 <li>
 Maintains a clean and wholesome ambiance in the area, controlling room temperature, ventilation, and lighting effects.
 </li>
 <li>
 Organizes and maintains the cleanliness and tidiness of all the dining room, entryway, bathrooms, and ensures that menus are kept clean throughout operations, as well as other operating amenities are well-stock and prepared.
 </li>
 <li>
 Attends daily briefing and de-briefing as required by supervisors.
 </li>
 <li>
 Participates in all training organized by hotel management to improve the service, skills and knowledge.
 </li>
 <li>
 Performs other duties as assigned by supervisors.
 
 
 </li>
 </ul>
 
 Report Lines &amp; Communications
 
 
 
 <ul>
 <li>
 Reports to Assistant Outlet Manager/ Outlet Supervisor.
 </li>
 <li>
 Coordinates with other outlet heads and kitchen section heads for reservations, special VIP arrangements and other activities in the Hotel.
 
 
 </li>
 </ul>
 
 Others
 
 
 
 <ul>
 <li>
 Continuous learning through own IDP.
 </li>
 <li>
 Any other duties as may be assigned by the superior.
 
 
 </li>
 </ul>
 
 Accountabilities
 
 
 
 <ul>
 <li>
 Represents Dusit&rsquo;s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.
 
 
 </li>
 </ul>
 
 Company&rsquo;s Culture
 
 
 
 <ul>
 <li>
 Communicate and fully embracing the Company&rsquo;s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. &ndash; &ldquo;Proud to belong and to contribute&rdquo;
 
 
 </li>
 </ul>
 CONFIDENTIALITY
 
 
 <ul>
 <li>
 Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
 
 
 </li>
 </ul>
 
 Job Requirement
 
 
 
 <ul>
 <li>
 Minimum education of Vocational diploma in any discipline.
 </li>
 <li>
 Minimum of 1 year in hospitality business. Fresh graduate is welcome.
 </li>
 <li>
 Knowledgeable in various kinds of food and beverage.
 </li>
 <li>
 Have excellent English communication skills both in written and spoken.
 </li>
 <li>
 Computer literate.
 </li>
 <li>
 Pleasant personality with good communication and interpersonal skills
 </li>
 </ul>
</div>

Hostess

Join Dusit Hotels and Resorts in Davao and explore 3   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.

Dusit Hotels and Resorts in Davao

ABOUT_COMPANY

Waiter/Waitress

Outlet Manager (Thai Nationality)

Hostess