Company description

Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo.

By joining us, you will become a Heartist® because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfill yourself, to discover other professions, and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable, and impactful experiences for your customers, for your colleagues, and for the planet.

Hospitality is a work of heart.

Join us and become a Heartist®.

Job description

Responsible for specific stations in the restaurants or bars, delivers food and beverage services to customers, possesses the related knowledge, and is always present at his or her station.

Assigned to work in the restaurant or bars.

Prepare the restaurants and bars, taking into account the service flow in these areas.

Take and serve orders from customers.

Inform customers about order alternatives and encourage the sales of targeted services.

Deliver maximum service in each unit, keeping in line with service rules.

Prepare the service plates needed throughout service, collect the empty plates, and instruct the bus boys and interns.

Maintain any personal belongings of customers that have been left in the workstation and hand such belongings over to supervisors.

Comply with the departmental instructions and procedures published by the Food and Beverage Department.

Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager.

Comply with operational rules.

Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours.

Attend the orientation training.

Undergo two performance assessments each year.

Strive to achieve 100% customer satisfaction.

Anticipate that all activities and purchased equipment and belongings may impact the environment. Participate in all activities organized to protect biological diversity and share individual responsibilities to increase environmental knowledge and carry out necessary training. Minimize consumption of currently used materials and equipment (paper, printed materials, etc.).

Implement necessary warnings and departmental training to save energy inside the facility. Continue implementing decisions taken for saving energy. Evaluate the environmental effects and energy efficiency of purchased equipment.

Carry out responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects on the environment.

Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.

Carry out all other duties assigned by managers and hotel management not specified in the job description.

Qualifications

• Education: At least a high school or vocational diploma
• Experience: At least 2 years of experience in the industry
• Foreign language: English is required
• Courses and training: Vocational trainings and seminars
• Computer literacy: Not required
• Skills: Basic knowledge of the products and services in the related field (spirits, soft drinks, cocktails, presentation, etc.)