Waiter/Waitress

Overview of duties "• Behaves and acts in an exemplary fashion, embodying the brand midset • Contributes globally to guest satisfaction through the quality of his/her work and exemplary behavior • Welcomes guests and provides a high standard of service in the F&B point of sale or meeting rooms (co-meeting offer)" Main responsibilities Customer relations "• Provides a friendly and personal welcome for guests • Offers an attentive service to guests, adapting to any constraints • Establishes good relations with guests, offering advice and fostering customer loyalty • Heeds any remarks made by guests and ensures follow-up" Professional technique / Production "• Completes the following tasks: - prepares the point of sale and preparation areas - welcomes guests and provides waiter/waitress service - cleans and tidies the restaurant and preparation areas after closing • Before every workshift, finds out about dish composition and any shortages • Organises his/her work to suit fluctuations in numbers, events and guests • Ensures the equipment used remains in good condition" Team management and cross-departmental responsibilities • Communicates and cooperates closely with the other departments (kitchens, bars, lobby, banquest etc) Commercial / Sales "• Recommends and promotes the F&B and bar offers. In a wider context, is familiar with the hotel's services and latest offers • Is attentive to guests' requests and meets them • Conveys an attitude in tune with the brand, contributing to the friendly atmosphere of the restaurant and dining rooms • Help increase guest loyalty through quality of service" Management and administration "• Takes part in meeting the department's targets by respecting the procedures and internal audits applicable in the hotel • Helps manage crockery and appliances by avoiding breakages • May be asked to help with inventories" Hygiene / Personal safety / Environment "• Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulations • Respects the instructions and safety guidelines for the equipment used • Applies the hotel safety regulations (fire hazards etc) • Respect of the hotel's commitments to the ""Environment Charter"" (energy saving, recycling and sorting waste etc)" Reporting line • Reports to the Captain, Team Leader, Outlet Manager Profile Education / Professional experience "• At least vocational certificate or diploma in F&B and/or anyone eager to work in the sector regardless of their educational background, pending validation of their skills and motivation • Languages: fluent in the national language and English language" Skills / Qualities "Pullman: a new service attitude centred on proximity, sociability and sharing experience. Ensure all staff embody the same mindset by developing each individual's sense of curiosity, open-mindedness, interpersonal skills and sense of initiative." "• Strong business orientation in three aptitudes - Diagnosis & analysis (Analytical mind, conceptual skills, good environment understanding) - Share his/her conviction (Driving force, relational skills, highly committed) - Strive for results (Success oriented, data finder, initiate / pro-active)"