À propos du poste
San Clemente Palace Kempinski Venice is located on the private island of San Clemente, only ten minutes away by complimentary boat from Piazza San Marco. A proud member of Leading Hotels of the World, this exclusive retreat guarantees peace, tranquillity and privacy with its 190 rooms and suites overlooking the lagoon or the centuries-old park. Its three restaurants offering exceptional interpretations of iconic Italian and Venetian cuisine, the hotel’s proximity to Venice, and the unique combination of conference rooms and outdoor areas, make San Clemente Palace the perfect choice for outstanding events and weddings.
For the 2023 Season we are looking for:
JOB TITLE: Maitre
DEPARTMENT:Food & Beverage
HOTEL / UNIT:San Clemente Palace Kempinski Venice
REPORTS TO: Food & Beverage Manager
The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.
The job of the Maitre is executed satisfactorily when:
1. All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
2. The service team is well managed, having delegated the appropriate tasks to the team members.
3. The sales are driven to the outlet’s full potential and that budget is adhered to.
4. A High quality of product and service is maintained in the outlet.
5. The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
I. Responsible to Restaurant Superviso/ Assistant Food & Beverage Manager.
II. Responsible for Waiter/ Waitress & Host/ Hostess
III. Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
IV. A courteous, professional and efficient service is provided at all times.
V. All duties and tasks are performed as per the tasks required at the outlet.
VI. Be knowledgeable of all services and products offered by the hotel.
VII. Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
VIII. Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
IX. Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
X. Ensure that the place of work and surrounding area is kept clean and organized at all times.
XI. Successfully perform opening and closing procedures established for the assigned outlet
XII. Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
XIII. Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
XIV. Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
XV. Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
XVI. Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
XVII. Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.
XVIII. Undertake reasonable tasks and secondary duties as assigned by the Department Head.
XIX. Respond to any changes in the department as dictated by the hotel management.
XX. Assist in carrying out scheduled inventories of products and operating equipment.
XXI. Perform any other assigned reasonable duties and responsibilities as assigned.
XXII. Projecting at all times a positive and motivated attitude and exercise self-control.
XXIII. Have a complete understanding of the monthly profit and loss statement of the department.
XXIV. Lead the service and act as a role model to the team.
XXV. Ensure a flawless service to the highest standards and as required by the department and the hotel.
XXVI. Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
XXVII. Ensure a great communication within the team and able to hold team meetings in the absence of the Restaurant Supervisor.
XXVIII. Attend the daily Food & Beverage Meeting in the absence of Restaurant Supervisor and Assistant Restaurant Manager.
XXIX. Being able to control the service with a great sense of supervision and not being focused on one area only.
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
Hoteliers since 1897, we have travelled the world in search of the most fascinating destinations without ever forgetting the finest traditions of our European heritage. We are dedicated to please, educated to entertain, and we never compromise on the European elegance of service. We pride ourselves on delivering a beautiful performance for each and every one of our guests. And for our employees, we provide a stage on which they can flourish and realize their full potential. Embrace an experience as individual as you are!
Kempinski is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
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