Assistant Maître d'hôtel PDJ NB/F/H

Main responsibilities:

The Assistant Point of Sale Manager works with the Point of Sale Manager and the Catering Manager to manage the catering areas and coordinate the teams, and actively participates in the service. He/she works with his/her superiors to ensure that all teams perform their tasks correctly, in accordance with standards and with the aim of maximizing customer satisfaction. He/she helps to monitor the smooth running of the service by maintaining efficient and constant communication with the teams and kitchen staff.

SPECIFIC DUTIES

• Organizes and checks the layout of the point of sale.
• Supervises the smooth running of service at their point of sale.
• Leads team meetings and briefings in the absence of the point of sale manager.
• Gives customers a warm welcome, addressing them by their last name if known and greeting them.
• Be familiar with the products sold at the point of sale in order to be able to answer customer questions.
• Be familiar with the allergens present in dishes/drinks in order to advise customers in case of allergies.
• Enter customer orders into the cash register software.
• Ensures customer satisfaction throughout the service and responds to any requests they may have during the service. Guarantees the quality of the service and products.
• When customers ask for the bill, checks the entire order entered into the cash register software for the table concerned, prints the receipt, and gives it to the customers.
• Closes the cash register.
• Is responsible for handling customer complaints.
• Ensures the cleanliness of the area around the point of sale. Keeps the counter and work area clean at all times.
• Ensures that dishes are clean.
• Inspects all storage areas to check food expiration dates.
• Informs the technical department in the event of malfunctioning machines and equipment at the point of sale.
• Manages cash receipts and cash register checks in collaboration with the department manager and the accounting department, in accordance with company procedures.
• Works with the maître d’hôtel to manage restaurant occupancy and reservations, ensuring smooth service and maximum customer satisfaction.
• Is familiar with the features of the cash register software and can train their team in the proper use of the system.
• Is familiar with the various audits that the restaurant may be required to undergo (ISRA, BSA, etc.) and ensures that everything is done to pass them successfully.
• Handles orders in the appropriate software.
• Proficient in HACCP.

Ambassador for the hotel and its values: Humanity, Excellence, Integrity, Innovation

Team spirit: This is essential to your professional success and guarantees guests an exceptional stay. You are committed to diversity in people and ideas.

Interpersonal skills: These are essential for deploying your expertise.

• Service mindset
• Rules of etiquette and precedence (friendliness, discretion, politeness, availability)
• Personal presentation and appropriate behavior

Positive impact: You are aware of your influence on society and the planet, and you take action to improve it. As a member of our team, you will actively participate in our CSR initiatives, contributing to our commitment to environmental and social sustainability.