Maitre | Season 2024 | Grand Hotel Timeo, A Belmond Hotel
Location
Messina | Italy
Job description
Our beautiful Grand Hotel Timeo, a Belmond Hotel in Sicily is searching for a talented Maitre to join our team of passionate professionals.
Maitre is to assist the Restaurant Manager in using considerable independent initiative and judgment, provides leadership and direction to ensure efficient, effective and profitable operation for the F&B Venue assigned at the Grand Hotel Timeo whilst supporting F&B initiatives as required.
He / she will manage the day-to-day operation of the F&B departments assigned that commensurate with running a successful commercial enterprise.
The role entails knowledge and expertise to facilitate Restaurant and In Room Dining operational setups, designs, concepts, etc.
The position is based in Taormina, Sicily and the contract is full time. You must possess the legal right to work in Italy / EU.
- Reports directly to the Restaurant Manager, ultimately to the Food & Beverage Manager of Grand Hotel Timeo.
- The Restaurant Supervisor is required to take full ownership and accountability for the assigned FB Venue and run day to day operations independently of Grand Hotel Timeo.
- Ensure all routine matters are handled effectively without guidance and must be able to interact with employees within immediate business areas.
- Maintain and up-date as required a departmental filing system, which ensures that documentation is easily accessible.
- Adhere to the Company's Procedures and rules.
- Maintain strict confidentiality and ensure work is of the highest level.
- Establish high levels of participation in the project during its pre and post opening stages to set the required operational standards in F&B in line with international standards.
PRINCIPAL ACCOUNTABILITIES:
- To ensure that relevant grooming standards adhered to, both personally and by the team, reflecting a professional image for our guests.
- To conduct pre-service briefings for daily updates, ensuring tasks are followed up efficiently prior to guest’s arrival
- To attend F&B meetings
- To meet and greet guests in a professional and efficient manner
- To ensure that mise en place levels are maintained accurately
- To prepare and present bills accurately
- To promote upselling technique and maximise the profitability of the venues
- To present the menu and wine list
- To prepare table plans according to reservations
- To lead and treat all associates with respect and integrity
- To control and maintain all Beverage stock, conducting monthly inventory
- To ensure that tables are appropriately cleared and re-set according to reservation plans
- To co-ordinate the service of food and beverages together with Manager and Assistantefficiently and accurately
- To respond proactively to guest queries, ensuring that appropriate action is taken in theabsence of the manager/assistant, followed by effective communication
- To report and follow up all maintenance defaults affecting efficient and professional deliveryof service
- To wish “farewell” to all guests, ensuring guest satisfaction has been reached
- To perform all duties related to restaurant opening / closing shifts
- Maintain accurate and complete knowledge of all products (F&B), services, facilities,equipment, procedures and policies, standards, promotions and activities, businessrequirements, etc.
- To ensure record of all guest orders and transactions through Silverware
- To communicate clearly and effectively within the team
- To ensure that any matters relevant to guests’ satisfaction are communicated appropriately,allowing for corrective measures to be taken
- To serve food and beverage according to guest’s needs and expectations
- To maintain HACCP
Requirements
- At least one year in supervisory position in F&B Department with ability to manage projects
- Must have sound knowledge of food & beverage products
- Candidate must be aware of Management functions and have the ability to communicate with all levels of personnel
- Must be able to check cost control reports and be fully aware of the internal organization of a catering department
- Must be aware of hygiene standards and HACCP requirements
- Must be familiar with menu engineering
- Familiarity with Banquet revenue generation and yielding is an added advantage
- Good grasp of P&L analysis
- Fluent English and additional languages desirable
- Must have refined skills in public relations
- Must have Typing skills, Windows XP, Word, Excel, Outlook, Microsoft Projects
Benefits
Belmond is part of the world’s leading luxury group, LVMH Moët Hennessy Louis Vuitton.
Belmond has been a pioneer of exceptional luxury travel since 1976. Its portfolio extends across 24 countries with remarkable properties that include the illustrious Venice Simplon-Orient-Express train, remote beach retreats like Cap Juluca in Anguilla, Italian hideaways such as Splendido in Portofino, and gateways to natural wonders such as Hotel das Cataratas beside Brazil’s Iguassu Falls. From trains to river barges, safari lodges to hotels, each unique property has a distinctive story, personality and identity, with a personalised team to match.
The essence of the Belmond brand is built upon its heritage, craftsmanship and genuine, authentic service. We treasure history while looking to the future. We embrace community spirit and believe in responsible, sustainable tourism.
Belmond is an equal opportunities employer that is committed to diversity and inclusion in the workplace.
Contratto stagionale C.C.N.L. Settore Turismo
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