689 Guest Satisfaction Jobs - Page 13

She should present a professional, Customer focused approach to Guest. Answers phone & questions about menu Ensure positive dining experience. Takes names on a waiting list. Greets & seats guests Presents menus Ensure Guest satisfaction. Required Candidate profile Smart, Educated female candidates with excellent English communication skills. Freshers also welcome.

Responsible for bar/lounge daily shift operations and supervision of staff. Position assists with promoting the lounge, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. Strives to ensure guest and employee satisfaction while maintaining the operating budget. Accountable for enforcing all legal obligations professionally and consistently. Determines training needed to accomplish goals, then implements plan. Strengthens the food and beverage/culinary team by assisting in other outlets when needed. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Bar/Lounge Operations Implements agreed upon beverage policy and procedures throughout the property. Manages in compliance with all local, state and Federal beverage and liquor laws. Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory. Monitors adherence to all liquor control policies and procedures. Attends pre- and post-convention meetings as needed to understand group needs Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. Participates in the management of departments controllable expenses to achieve or exceed budgeted goals. Manages to achieve or exceed budgeted goals. Ensures compliance with all Bar/Lounge policies, standards and procedures. Maintains food handling and sanitation standards. Manages inventories according to budget and business levels. Assists with developing menus and promotions as necessary. Leading Bar/Lounge Team Trains staff on liquor control policies and procedures. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures employees understand expectations and parameters. Communicates critical information to the Bar/Lounge staff regarding each event. Ensuring Exceptional Customer Service Provides excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Responds effectively to guest problems and complaints. Empowers employees to provide excellent customer service. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Provides feedback to individuals in an effort to improve service performance. Reviews comment cards and guest satisfaction results with employees. Managing Human Resource Activities Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job. Participates in the development and implementation of corrective action plans. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Assisting in Management of Restaurant Team Handles employee questions and concerns. Monitors employees to ensure performance expectations are met. Provides feedback to employees based on observation of service behaviors. Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results. Conducting Day-to-Day Restaurant Operations Ensures all employees have proper supplies, equipment and uniforms. Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels. Ensures compliance with all restaurant policies, standards and procedures. Monitors alcohol beverage service in compliance with local laws. Manages to achieve or exceed budgeted goals. Performs all duties of restaurant employees and related departments as necessary. Opens and closes restaurant shifts. Providing Exceptional Customer Service Interacts with guests to obtain feedback on product quality and service levels. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Encourages employees to provide excellent customer service within guidelines. Handles guest problems and complaints, seeking assistance from supervisor as necessary. Strives to improve service performance. Sets a positive example for guest relations. Assists in the review of comment cards and guest satisfaction results with employees. Meets and greets guests. Conducting Human Resource Activities Supervises on-going training initiatives. Uses all available on the job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Coaches and counsels employees regarding performance on an on-going basis. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Restaurant Manager. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Are you our missing ingredient Is cooking the spice of your life Then why not come and join us at the Radisson Hotel Group to Make Eery Moment Matter! where our guests can relax and enjoy the experience! Our Kitchen Team has a taste for deeloping the flaors to cook up a storm and stries to delier a hospitality experience that is beyond expectation - creating memorable moments for our guests. As Commis Chef , you will join a team that is passionate about deliering exceptional serice where we beliee that anything is possible, whilst haing fun in all that we do! Key Responsibilities of the Commis Chef : -Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are deliered to the highest leel -Works as part of a team that maximizes guest satisfaction and comfort, deliering a positie and timely response to enquiries and problem resolution -Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner -Deliers on departmental plans and objecties, where hotel initiaties & targets are achieed -Collaborates with their immediate report, ensuring that costs and inentory are controlled, that productiity and performance leels are attained -Builds and maintains effectie working relationships whilst promoting the company culture and alues. -Ensures adherence and compliance to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required Requirements of the Commis Chef : -Experience in kitchen beneficial but not essential -Hands-on approach with a can-do work style -Commitment to deliering exceptional guest serice with a passion for the hospitality industry -Ability to find creatie solutions taking ownership for duties and tasks assigned -Personal integrity, with the ability to work in an enironment that demands excellence -Experience of working with IT systems on arious platforms -Strong communication skills Join us in our mission to make eery moment matter for our guests and be part of the most inspired hotel company in the world. At Radisson Hotel Group we beliee that people are our number one asset. As one of the world s largest hotel companies, we are always looking for great people to join our team. If this sounds like an ambition you share, then start with us.

Do you crae the taste of success Can you handle the heat in the kitchen and keep your team cool at the same time Then why not come and join us at the Radisson Hotel Group to Make Eery Moment Matter! where our guests can relax and enjoy the experience! Our Kitchen Team has a taste for deeloping the flaors to cook up a storm and stries to delier a hospitality experience that is beyond expectation - creating memorable moments for our guests. As Sous Chef, you will join a team that is passionate about deliering exceptional serice where we beliee that anything is possible, whilst haing fun in all that we do! Key Responsibilities of the Sous Chef: -Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are deliered to the highest leel -Works proactiely to improe guest satisfaction and comfort, deliering a positie and timely response to enquiries and problem resolution -Deliers on plans and objecties where kitchen initiaties & hotel targets are achieed -Manages the kitchen team fostering a culture of growth, deelopment and performance within the department -Responsible for the departmental budget, ensuring that costs and inentory are controlled, that productiity and performance leels are attained -Builds and maintains effectie working relationships with all key stakeholders -Reiews and scrutinizes the performance of the food offering, proiding recommendations that will drie financial performance -Ensures adherence and compliance to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required Requirements of the Sous Chef: -Proen experience in kitchen with excellent problem-soling capabilities -Excellent managerial skills with a hands-on approach and lead-by-example work style -Commitment to exceptional guest serice with a passion for the hospitality industry -Ability to find creatie solutions, offering adice and recommendations -Personal integrity, with the ability to work in an enironment that demands excellence, time and energy -Experienced in using IT systems on arious platforms -Strong communication skills Join us in our mission to make eery moment matter for our guests and be part of the most inspired hotel company in the world. At Radisson Hotel Group we beliee that people are our number one asset. As one of the world s largest hotel companies, we are always looking for great people to join our team. If this sounds like an ambition you share, then start with us.

Key Responsibilities : Greet guests upon arrial with a friendly and professional demeanor. Escort guests to their tables and present menus. Manage table reserations using reseration software or manual logs. Answer phone calls, proide information about the restaurant, and handle inquiries or complaints courteously. Coordinate with the restaurant team to manage table turnoers, wait times, and special guest requests. Maintain a clean and organized reception/hostess area. Monitor guest satisfaction and inform management of any concerns or feedback. Maintain knowledge of restaurant offerings, daily specials, and eents. Assist with menu distribution, decorations, or eent setup if needed. Ensure guest seating preferences (indoor/outdoor, smoking/non-smoking) are accommodated where possible. Follow grooming and hygiene standards consistently.

Key Responsibilities : Greet guests upon arrial with a friendly and professional demeanor. Escort guests to their tables and present menus. Manage table reserations using reseration software or manual logs. Answer phone calls, proide information about the restaurant, and handle inquiries or complaints courteously. Coordinate with the restaurant team to manage table turnoers, wait times, and special guest requests. Maintain a clean and organized reception/hostess area. Monitor guest satisfaction and inform management of any concerns or feedback. Maintain knowledge of restaurant offerings, daily specials, and eents. Assist with menu distribution, decorations, or eent setup if needed. Ensure guest seating preferences (indoor/outdoor, smoking/non-smoking) are accommodated where possible. Follow grooming and hygiene standards consistently.

Leads and manages all day-to-day activities related to the sales function with a focus on building long-term, value-based customer relationships that enable achievement of property sales objectives. Achieves personal booking goals and makes recommendations on booking goals of direct reports. CANDIDATE PROFILE Education and Experience 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 3 years experience in the sales and marketing or related professional area. OR 4-year bachelors degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area. CORE WORK ACTIVITIES Supporting Developing & Executing Sales Strategies Works with sales leader to ensure understanding of sales strategy and effective implementation of this strategy for the segment. Works with management team to create and implement a sales plan addressing revenue, customers and the market for the segment led by the DOS. Assists with the development and implementation of promotions, both internal and external. Maximizing Revenue Provides positive and aggressive leadership to ensure maximum revenue potential (e.g., sets example with personal booking goals). Recommends booking goals for sales team members. Managing Sales Activities Monitors all day to day activities of direct reports. Approves space release for catering to maximize revenue (DOS, Group) in the absence of a Business Evaluation Manager. Participates in sales calls with members of sales team to acquire new business and/or close on business. Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence). Analyzing & Reporting on Sales and Financial Data Analyzes market information by using sales systems and implements strategy to achieve property s financial room and catering goals. Assists Revenue Management with completing accurate six period projections. Reviews sales and catering guest satisfaction results to identify areas of improvement. Ensuring Exceptional Customer Service Displays leadership in guest hospitality, exemplifies customer service and creates a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Meets with guests during pre- and post-convention meetings to obtain feedback on quality of product (e.g., rooms, meeting facilities and equipment, food and beverage), service levels, execution against contract and overall satisfaction. Empowers employees to provide excellent customer service. Observes service behaviors of employees and provides feedback to individuals. Incorporates guest satisfaction as a component of department meetings with a focus on continuous improvement. Executes and supports the company s Customer Service Standards and property s Brand Standards. Participates in and practices daily service basics of the brand. Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event. Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the company. Gains understanding of the property s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event. Building Successful Relationships Develops and manages relationships with key stakeholders, both internal and external. Works collaboratively with off-property sales channels (e.g., Event Booking Center, Market Sales, GSO) to ensure the property needs are being achieved and the sales efforts are complementary, not duplicative. Works with Human Resources, Engineering and Loss Prevention to ensure compliance with local, state and federal regulations and/or union requirements. Attends customer events, trade shows and sales missions to maintain, build or develop key relationships with GSO Managers and customers. Managing and Conducting Human Resource Activities Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation. Utilizes all available on the job training tools for employees. .

Areas of responsibility include Banquets if applicable. Assists in the daily supervision of banquet operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Assisting in Management of Restaurant Team Handles employee questions and concerns. Monitors employees to ensure performance expectations are met. Provides feedback to employees based on observation of service behaviors. Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results. Conducting Day-to-Day Restaurant Operations Ensures all employees have proper supplies, equipment and uniforms. Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels. Ensures compliance with all restaurant policies, standards and procedures. Monitors alcohol beverage service in compliance with local laws. Manages to achieve or exceed budgeted goals. Performs all duties of restaurant employees and related departments as necessary. Opens and closes restaurant shifts. Providing Exceptional Customer Service Interacts with guests to obtain feedback on product quality and service levels. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Encourages employees to provide excellent customer service within guidelines. Handles guest problems and complaints, seeking assistance from supervisor as necessary. Strives to improve service performance. Sets a positive example for guest relations. Assists in the review of comment cards and guest satisfaction results with employees. Meets and greets guests. Conducting Human Resource Activities Supervises on-going training initiatives. Uses all available on the job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Coaches and counsels employees regarding performance on an on-going basis. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Restaurant Manager. .

Assists the Front Office Manager in administering front office functions and supervising staff on a daily basis. Front office areas include Bell/Door Staff, Switchboard and Guest Services/Front Desk. Position directs and works with managers and employees to carry out procedures ensuring an efficient check in and check out process. Ensures guest and employee satisfaction and maximizes the financial performance of the department. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the guest services, front desk, or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required. CORE WORK ACTIVITIES Supporting Management of Front Desk Team Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence. Ensures employee recognition is taking place on all shifts. Establishes and maintains open, collaborative relationships with employees. Monitoring and Supporting Progress Toward Guest Services and Front Desk Goals Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Develops specific goals and plans to prioritize, organize, and accomplish your work. Handles complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. Strives to improve service performance. Collaborates with the Front Office Manager on ways to continually improve departmental service. Communicates a clear and consistent message regarding the Front Office goals to produce desired results. Participates in the development and implementation of corrective action plans based on review of comment cards and guest satisfaction results. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Serves as a role model to demonstrate appropriate behaviors. Sets a positive example for guest relations. Displays outstanding hospitality skills. Empowers employees to provide excellent customer service. Interacts with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction. Provides feedback to employees based on observation of service behaviors. Handles guest problems and complaints effectively. Interacts with guests to obtain feedback on product quality and service levels. Managing Projects and Policies Implements the customer recognition/service program, communicating and ensuring the process. Ensures compliance with all Front Office policies, standards and procedures. Monitors adherence to all credit policies and procedures to reduce bad debts and rebates. Additional Responsibilities Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. Functions in place of the Front Office Manager in his/her absence. Communicates critical information from pre- and post-convention meetings to the Front Office staff. Participates in department meetings. .

Role & responsibilities: 1. To assist the Restaurant Manager in managing the day to day operations of the restaurant 2. To relieve the restaurant manager on his day off and assume the duties and responsibilities of the Restaurant Manager in his/her absence. 3. To control and analyze on an ongoing basis, the level of the following a. Sales b. Cost c. Quality and presentation of food and beverage products d. Service Standard e. Condition and cleanliness facilities and equipment f. Quality of entertainment g. Guest satisfaction 4. Assist Restaurant Manager in keeping updated file on all restaurant matters. 5. To conducts daily briefings and other meetings as needed to obtain optimal results. 6. Monitor the stocks of all food, beverage, material and equipment and ensures that service requirement are met. 7. Monitors local competitors and compare their operation with his/her restaurant. 8. Performs related duties and special projects as assigned. Preferred candidate profile: Need candidates from Hotel & Restaurant Industry Perks and benefits: Best in the market

Responsibilities: Create an exceptional concierge experience for high-profile clients. Welcome guests with grace, maintain a sophisticated environment, manage premium hospitality, and ensure every interaction reflects discretion and excellence.

Job description This is a full-time on-site role for a General Manager at Lchang Nang Retreat located in Nubra Valley Ladakh .The General Manager will be responsible for overseeing all aspects of the retreat including Managing/training staff Creating and implementing SOPs across departments Regular staff meetings to review set targets Ensuring guest satisfaction Overseeing finances Online reputation management Maintaining the property Marketing the retreat to potential guests and partners. Local Liasoning for curating local experiences & maintaining relationships. Qualifications Leadership and Management skills Excellent communication and interpersonal skills Strong financial management and budgeting skills Experience in the hospitality industry Vendor management skills Online reputation management Marketing and Sales skills Excellent organizational skills and attention to detail Ability to work under pressure and handle multiple tasks simultaneously Excellent problem solving and decision-making skills Bachelors degree in Hospitality Management, Business Administration, or related field Experience living and working in remote locations is a plus

Job description This is a full-time on-site role for a Food and Beverage Assistant at Lchang Nang Retreat located in Ladakh, India. Responsibilities will include following - Assist in creating a warm and welcoming environment for our guests Ensure that guests are seated and provided with menus promptly Ensure that all guests requests and queries are responded to promptly and effectively and an exceptional service is delivered to guests at all times Familiarise yourself with the menu and as much information about the food and beverage offering available in order to answer any questions guests may have Take food and beverage orders and ensure that orders are communicated to the kitchen and bar promptly and accurately Ensure an efficient and safe delivery of all food and beverage orders in line with guest expectations ensuring an exceptional level of service is maintained at all times Set up, clear and promptly service tables after use to ensure that guests can be seated in a timely manner Ensure the restaurant areas are clean and well presented at all times and assist with cleaning and housekeeping duties as required Deal with guest complaints in a friendly and efficient manner, ensuring guest satisfaction at all times and ensure that any guest complaints and comments are reported to management Ensure proper bill management in coordination with the front desk. Assist in the set up and preparation, and provide service duties for functions as required Support the kitchen staff as and when required and in accordance with hygiene and safety regulations Ensure that all front of house and guest areas are well maintained at all times Any other duties as directed by the Restaurant & Bar Manager or other member of the management Qualification in hospitality or related field. Fluency or proficiency in English is a plus

Assists in leading the property s segmented sales effort (e.g., group, transient, association, corporate, etc.) and assists in the implementation of the segment sales strategy and achieving segment revenue goals, property revenue goals and guest and employee satisfaction. Conducts all day-to-day activities related to the sales function with a focus on building long-term, value-based customer relationships that enable achievement of property sales objectives. Achieves personal booking goals. CANDIDATE PROFILE Education and Experience 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 3 years experience in the sales and marketing or related professional area. OR 4-year bachelors degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area. CORE WORK ACTIVITIES Developing & Executing Sales Strategies Works with sales leader to ensure understanding of sales strategy and effective implementation of this strategy for the segment. Assists in the development, implementation and sustaining of aggressive solicitation program focused on increasing business. Works with management team to create and implement a sales plan addressing revenue, customers and the market for the segment led by the DOS. Assists with the development and implementation of promotions, both internal and external. Maximizing Revenue Provides positive and aggressive leadership to ensure maximum revenue potential (e.g., sets example with personal booking goals). Recommends booking goals for sales team members. Managing Sales Activities Approves space release for catering to maximize revenue (DOS, Group) in the absence of a Business Evaluation Manager. Participates in sales calls with members of sales team to acquire new business and/or close on business. Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence). Analyzing & Reporting on Sales and Financial Data Analyzes market information by using sales systems and implements strategy to achieve property s financial room and catering goals. Assists Revenue Management with completing accurate six period projections. Reviews sales and catering guest satisfaction results to identify areas of improvement. Ensuring Exceptional Customer Service Displays leadership in guest hospitality, exemplifies customer service and creates a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Meets with guests during pre- and post-convention meetings to obtain feedback on quality of product (e.g., rooms, meeting facilities and equipment, food and beverage), service levels, execution against contract and overall satisfaction. Empowers employees to provide excellent customer service. Observes service behaviors of employees and provides feedback to individuals and/or managers. Incorporates guest satisfaction as a component of department meetings with a focus on continuous improvement. Ensures that a customer recognition program is in effect throughout Sales. Executes and supports the company s Customer Service Standards and property s Brand Standards. Participates in and practices daily service basics of the brand. Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event. Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the company. Gains understanding of the property s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event. Building Successful Relationships Develops and manages relationships with key stakeholders, both internal and external. Works collaboratively with off-property sales channels (e.g., Event Booking Center, Market Sales, GSO) to ensure the property needs are being achieved and the sales efforts are complementary, not duplicative. Works with Human Resources, Engineering and Loss Prevention to ensure compliance with local, state and federal regulations and/or union requirements. Attends customer events, trade shows and sales missions to maintain, build or develop key relationships with GSO Managers and customers. .

Ensure hotelis patrolled on a regular basis. Ensures allhotel entrances are locked and unlocked as per hotel policy. Maintainshotel key management procedures, and ensures that all keys are accounted for. Closes downfood and beerage outlets each night. Ensures allmeeting and exhibition rooms are secured. Completesdaily security log, including pertinent information from the shift. Orientsemployees to the department and hotel and proides on-the-job training on jobresponsibilities. Prioritisesand assigns work. Proidesfeedback to the employee and Department Manager on the employee s workperformance of job responsibilities. Giespersonal attention, takes personal responsibility and uses teamwork whenproiding guest serice and experience Listens,apologizes with empathy, finds a solution and follows through when resolingguest problems Proides YesI Can! genuine hospitality and teamwork on an ongoing basis Assumes theresponsibility to notice when the guest is not satisfied and uses their bestjudgment as to when it is appropriate to use the 100% Guest Satisfaction Performsother duties required to proide the serice brand behaior and genuinehospitality Ensure thatall employees follow safety rules and procedures. Takescorrectie action where required to improe safety of the work areas. Keepsimmediate manager promptly and fully informed of all problems or unusualmatters of significance. Performs allduties and responsibilities in a timely and efficient manner in accordance withestablished company policies and procedures to achiee the oerall objectiesof this position. Maintains afaourable working relationship with all other company employees to foster andpromote co-operatie and harmonious working climate. At all timeprojects a faourable image of Brand to the public. REQUIREMENTS Minimum ofone - three years work experience in the hotel industry in Security Minimum oneyear superisory experience preferred High SchoolDegree required, Bachelor s degree preferred Able toresole conflicts guests, superisor and employee Able tocollaborate effectiely with other hotel employees and managers to ensureteamwork Adanceknowledge of local security regulations Excellentorganizational skills Good oraland written communication skills

Manages all engineering and maintenance operations, including maintaining the building, grounds, and physical plant with particular attention to safety, security, and asset protection. Responsible for managing budgets, capital expenditure projects, preventive maintenance, and energy conservation. Also ensures compliance with regulatory requirements and assists in emergency response for all facility-related issues. Education and Experience High school diploma or GED; 3 years of experience in engineering, maintenance, or a related professional area; with technical training in HVAC-R, electrical, or plumbing. OR 2-year degree from an accredited university in Building and Construction, Engineering, Mechanics, or related major; 1 year of experience in engineering and maintenance or a related professional area; with technical training in HVAC-R, electrical, or plumbing. Core Work Activities Managing Engineering Operations and Budgets Manages the physical plant, including HVAC, plumbing, water treatment, and electrical systems. Ensures regulatory compliance and safety standards. Monitors and recommends methods for energy conservation and cost-effective operations. Develops and manages service contracts and distributes preventive maintenance tasks. Supervises maintenance of all facility areas including public spaces and guest areas. Develops and executes a long-term preventive maintenance and asset protection plan. Oversees renovation and construction projects; manages bidding and contractor supervision. Coordinates with external authorities and maintains positive vendor relationships. Ensures the emergency/fire response team is fully trained and equipped. Conducts regular property and room inspections for upkeep and guest satisfaction. Plans and recommends additional services like painting, repairs, and replacements. Manages procurement and inventory of equipment and parts. Maintaining Property Standards Ensures that all licenses and certifications are current. Maintains fire safety systems including sprinklers and alarms. Ensuring Exceptional Customer Service Demonstrates leadership in guest hospitality and service excellence. Reviews guest feedback and satisfaction reports to identify improvements. Works with leadership teams to implement corrective measures for continuous improvement. Strives for improved service performance and guest experience.

Are you our missing ingredient Is cooking the spice of your life Then why not come and join us at the Radisson Hotel Group to Make Eery Moment Matter! where our guests can relax and enjoy the experience! Our Kitchen Team has a taste for deeloping the flaors to cook up a storm and stries to delier a hospitality experience that is beyond expectation - creating memorable moments for our guests. As Demi Chef de Partie- Chinese, Indian, Conti, Tandoor, you will join a team that is passionate about deliering exceptional serice where we beliee that anything is possible, whilst haing fun in all that we do! Key Responsibilities of the Demi Chef De Partie- Chinese, Indian, Conti, Tandoor: -Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are deliered to the highest leel -Works as part of a team that maximizes guest satisfaction and comfort, deliering a positie and timely response to enquiries and problem resolution -Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner -Deliers on departmental plans and objecties, where hotel initiaties & targets are achieed -Collaborates with their immediate report, ensuring that costs and inentory are controlled, that productiity and performance leels are attained -Builds and maintains effectie working relationships whilst promoting the company culture and alues. -Ensures adherence and compliance to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required Requirements of the Demi Chef De Partie- Chinese, Indian, Conti, Tandoor: -Experience in kitchen beneficial but not essential -Hands-on approach with a can-do work style -Commitment to deliering exceptional guest serice with a passion for the hospitality industry -Ability to find creatie solutions taking ownership for duties and tasks assigned -Personal integrity, with the ability to work in an enironment that demands excellence -Experience of working with IT systems on arious platforms -Strong communication skills Join us in our mission to make eery moment matter for our guests and be part of the most inspired hotel company in the world. At Radisson Hotel Group we beliee that people are our number one asset. As one of the world s largest hotel companies, we are always looking for great people to join our team. If this sounds like an ambition you share, then start with us. To find out more about the Radisson Hotel Group, our Culture and Beliefs, then why not isit us at girraj.goyal@radisson.com

A Restaurant Manager is responsible for managing restaurant operations to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines. What will I be doing As a Restaurant Manager, you are responsible for managing restaurant operations to deliver an excellent Guest and Member experience. A Restaurant Manager will also be required to manage, train, and develop team members and work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards: Manage Restaurant operations Maintain exceptional levels of customer service Recruit, manage, train and develop the Restaurant team Manage guest queries in a timely and efficient manner Work within budgeted guidelines in relation to Food and Payroll Drive sales to maximize budgeted revenue Develop menus with other members of Food and Beverage team Accountable for monthly stock takes Incentivise team members to maximize sales and revenue Set departmental targets and objectives, work schedules, budgets, and policies and procedures Evaluate guest satisfaction levels with a focus on continuous improvement Ensure communication meetings are conducted and post-meeting minutes generated Be environmentally aware Assist other departments wherever necessary and maintain good working relationships Comply with hotel security, fire regulations and all health and safety legislation What are we looking for? A Restaurant Manager serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skill

The Therapist administers professional treatments such as body therapy, face therapy and nail therapy to guests. The role possesses excellent communication skills and up sells treatment and products with strong treatment and product knowledge. What will I be doing As the Therapist, you will be responsible for performing the following tasks to the highest standards: Adhere to the customer-first purpose and promptly attend to customers needs. Communicate well with guests and colleagues. Be a positive influence, responsible and proactive in solving problems. Flexible and responsive to changes in work requirements. Be a good team player, helping team members achieve team goals. Advise on departmental operating procedures and improvement of environmental facilities, etc. Ensure that all activities performed in the spa, fitness room and all areas of the hotel conform to Hilton brand standards at all times. Greet all guests with a warm, friendly and sincere smile. Communicate with guests to understand their feedback and provide professional service to them. Able to understand guests requests and communicate with superiors promptly. Adhere to Hilton service standards and service quality reviews. Assist in department training for new employees. Ensure that the daily opening and closing of the spa is carried out smoothly and efficiently. Maintain a high level of cleanliness in the work area. Ensure that all items are kept for no more than 3 months, conducting monthly inventory checks and control inventory. Receive products when they arrive. Provide consistent service to guests, so that guests enjoy pleasant, memorable professional services. Maximize the use of massage rooms, cleaning the rooms and used towels after each massage. Read and update the message book of the Massage Therapist and Receptionist to ensure that each employee signs for confirmation. Perform any other reasonable duties as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for? A Therapist serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours,

The Recreation Associate performs reception duties and ensures all fitness facilities including the water level and temperature of the swimming pool are maintained in the best working and hygienic condition. He / she provides guidance to guests on the safe usage of the fitness equipment, ensuring guest satisfaction at all times. What will I be doing As the Recreation Associate, you will be responsible for performing the following tasks to the highest standards: Maintain high guest service focus and excellent rapport by approaching the job with guests in mind and being proactive towards their needs and requests. Take initiative to resolve issues, clearly communicating with both guests and colleagues. Respond quickly and positively to changing requirements and tasks assigned. Contribute ideas and suggestions to enhance operational / environmental procedures and facilities in the property. Maintain vigilance and sense of responsibility at all times. Ensure all facilities and equipment are operating well. Ensure guests have a comfortable and safe experience, and employees can work in a safe environment. Meet, greet and bid farewell to all guests with a warm, friendly and genuine smile. Assist the Front Desk when there are no guests in the pool area. Assist and explain to guests the use of all Health Club facilities. Check and ensure the audio-visual equipment are well maintained and in good condition, all stock and supplies such as towels and water are replenished adequately. Be vigilant and responsible for the safety of all guests using the Health Club facilities, including the pool. Ensure that all activities and job functions are performed in a safe environment using proper safety techniques. Ensure the opening and closing procedures of the Health Club are carried out smoothly and efficiently. Clean the headset and change the headset sponge after every guests use. Read, understand and acknowledge the Health Club communications book daily. Ensure all guests sign in the In and Out Form when using the facilities. Actively introduce guests Spa and Health Club membership cards. Maintain all malfunctioning equipment and follow through with the repairs, issuing work orders for maintenance issues. Perform other related duties and special projects. Carry out any other reasonable tasks or requests as directed by the Management. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for? As the Recreation Associate, you will be responsible for performing the following tasks to the highest standards. Minimum 2 years of experience or equivalent combination of educ

A Reservations Executive oversees the Reservations Team and how it performs routine procedures in order to maximise revenue and Guest satisfaction. What will I be doing As Reservations Executive, you oversee the Reservations Team and how it performs routine procedures in order to maximise revenue and Guest satisfaction. The Reservations Supervisor will work with the Reservations Team to develop future and repeat business opportunities. Specifically, you will be responsible for performing the following tasks to the highest standards: Assist in the day-to-day operations of the Reservations Department Manage telephone, fax and email enquiries in a prompt and professional manner and in accordance with company standards ensuring accuracy and attention to detail at all times Understand seasonal and historical trends and work within them to ensure maximum occupancy and average room rates Identify new contacts, develop sales leads, and respond to sales opportunities in order to maximise revenue Produce quotations and written confirmation to all clients Monitor customer satisfaction regularly and resolve any outstanding issues to ensure future business Ensure Team Members are developed effectively, maintain a thorough understanding of hotel facilities and processes, and generate a culture of high quality standards for relationship building, customer service, selling techniques, and billing and processing contracts Ensure bookings are guaranteed and no show charges/late cancellation charges are applied where appropriate, and Reservations policies and procedures are followed to ensure Guest satisfaction Monitor the appearance, standards and performance of the Reservations Team with an emphasis on training and teamwork Assist in the recruiting, managing, training and developing of the Reservation team What are we looking for? A Reservations Executive serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude,

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the propertys restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the propertys restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

About the location: In the heart of Worli - the business hub of India s largest city and close to the entertainment and commercial district of Lower Parel, Four Seasons Hotel Mumbai is a chic urban oasis with an intimate, boutique atmosphere. The brands first hotel in India, Four Seasons Hotel Mumbai echoes Powerhouse Luxury in the city that never sleeps. Known for unparalleled food & beverage options such as those at AER Mumbai, an award-winning rooftop bar, as well as San:Qi, a city-favourite pan-Asian restaurant with wine bar, private dining rooms, four open-style kitchens overseen by master craftsmen and an extensive menu offering Indian, Chinese, Thai and Japanese delicacies. Basic Function: Plan, organize, control and direct the work of employees of the Roof Top Bar while ensuring guest satisfaction. Provide technical guidance on beverage products and service for the other bars of the F&B operation. Role and Responsibilities Builds a motivated and skilled team, leads by example and instills a culture of continuous learning and improvement among employees; actively participates in Employee Relations activities and programmes. Actively plans and manages the career development of every employee through effective coaching, training and by instilling company values; is concerned for employees continuous development and personal growth Organizes and manages the department in accordance with company philosophy and policies, maximizing efficiency and productivity and achieving established goals; promotes harmony between departments. Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule Demonstrates standards awareness, by setting example for standards execution, standards testing and implementing action plans to achieve established product and service goals. Prepares annual plans and forecasts, consistently monitors and manages budgetary goals Ensures high quality guest service in his/her area, is highly visible and actively participates in service; assists in taking and serving orders Achieves revenue and profit targets; proposes revenue enhancement and cost management ideas to senior management Engages in the marketing of his/her outlet; participates in the drafting and implementation of the Food & Beverage marketing plan; initiates discussions on menu mix with senior Food & Beverage management; drives up sellingprograms Engages in guest interaction in a sensitive and appropriate manner; creates personalized experiences; establishes a network of regular guests and keeps relevant and accurate records Provides genuine hospitality and recognition, acts as host/hostess in the work area. Promotes Hotel s services and products Takes ownership of guest concerns and requests and acts decisively to ensure guest satisfaction when glitches occur Organize the beverage system, direct and supervise employees working with beverages and evaluate the overall effectiveness of the system. Plans and executes events in cooperation with PR, Sales & Marketing. Proposes menus and wine recommendations to event organizers. Continuously develops his/her culinary and wine knowledge; conducts food and wine tastings for colleagues, instills excitement and passion for international cuisines and wines in his/her team. Inspects and ensures the work area is in good physical repair; reports defects and ensures timely rectification Maintains an organized administration of departmental and personnel records, including rostering and leave planning. Ensures employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee handbook Conducts daily briefing and monthly departmental meeting (with minutes copied to division head) and participates in meetings when invited Provides regular and fair performance feedback to employees, formally and informally as appropriate Is seen as a hands-on leader, assists employees in crunch times; Walks the talk Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply Promotes and ensures a safe working environment Performs pre- and post-service checks; ensures subordinates are immaculately groomed and aware of daily specials and promotional offers. Is highly sensitive to guest preferences; ensures the departments guest history is up to date and relevant Executes sales and marketing activities; conducts and evaluates routine sales analysis and competitive pricing surveys; keeps abreast of F&B trends and new developments in the market; submits recommendations to F&B management. Assists in the management of the Hotels wine list. Ensures adherence to cashiering and control procedures; maintains a clean POS database. Is proficient in the costing of menu and beverage list items including buffets; is able to determine and analyze gaps between actual and potential food & beverage costs as well operating expenses. Manage the Bar Operations in a structured and efficient manner by ensuring a seamless meeting experience for all guests. . IS creative in developing engaging events at the Bar. Performs any additional duties as assigned Skills and Abilities: Has 3 - 4 years of relevant experience l in a 5-star hotel/resort Possesses aptitude, management skills and upward mobility Must have prior Mixologist experience. Possesses business acumen, well developed guest PR skills and personal flair Has a well-developed interest in food and wines; has undergone professional training in food and Wine knowledge; is a foodie