شرح مسار باصات النقل الجماعي بدولة الكويت

يعلن فندق الريجنسي بالكويت عن فرص عمل الخميس 15-6-2017

التقديم متاح للمقيمين في الكويت فقط علي ما يلي من تخصصات وشروط :

Guest Relations Agent  

Key Purpose:

The Guest Relations Agent will be responsible for guest relations administration and operations including but not limited to guest communication, liaising guest complaints, requests and queries, and ensure excellent service delivery for guests satisfaction.

Qualifications:

• Degree / Diploma in Hospitality Management or other related courses. 
• Minimum of at least Two (2) years working experience in the same capacity or having relevant experience and fundamental knowledge in the Front Office Operations in the hospitality industry.  
• With great attention to detail, quality service, productivity and excellence.
• Effective communication and leadership skills.
• Pro active and customer service oriented. 
• Computer literate.

Job Description:

• Provide professionalism ensuring that guest(s) receives the highest customer service at all times.
• Maintain accuracy of guest(s) profiles, welcoming guest(s) upon arrival and follow up with the satisfaction of the guest(s) during and after their stay.
• Keeping track of all guest(s) preferences, organizing welcome letters and special amenities as requested.
• Immediately respond to guest complaints and/or queries.
• Assist with guests concerns.
• Prepare reports of daily activities when required.
• Participate and conduct daily briefing.
• Will be reporting on duty during normal working hours and whenever his/her presence is required.
• Team oriented and be able to cope with high volume of business.
• Ensure a friendly, motivated and attentive attitude.
• Ensure that health, safety, emergency and fire fighting rules and regulations are strictly adhered to.
• Stay up to date with the Front Office trends.

• Expected to work closely with the Front Office team members with regards to guest requirement to ensure maximum guest satisfaction.
• Handle full responsibilities of managing guest relations activities of the hotel.
• Perform other assigned duties that contribute to the Hotel's mission and objectives.

FRONT OFFICE RECEPTIONIST 

Key Purpose

The Front Office Receptionist will be responsible for the front office reception operations including but not limited to check in and checkout, guest communication, liaising guest complaints, requests and queries, and ensure excellent service delivery for guests satisfaction.

Qualifications:

• High School or Degree / Diploma in Hospitality Management or other related courses. 
• Minimum of at least Two (2) years working experience in the same capacity or having relevant experience and fundamental knowledge in the Front Office Operations in the hospitality industry.  
• With great attention to detail, quality service, productivity and excellence.
• Effective communication and leadership skills.
• Pro active and customer service oriented. 
• Computer literate with full knowledge of Opera System Software.  

Job Description:

• Responsible for welcoming and receiving all guests to the hotel anytime in friendly and helpful manner and checking in guest according to the hotel policies.
• He should register the guest in prompt and courteous manner.
• Responsible for ensuring that all letters, faxes and messages for the guest are delivered with the least possible delay.
• Hand out keys, following proper procedures.
• Reporting any discrepancies for further investigations by housekeeping supervisor.
• Provides information for all guests.
• Responsible for efficient rooming of the hotel guest.
• Giving accurate information about our hotel, as well as for giving out of keys, faxes, mails, telexes and all incoming messages/parcels.
• Ensure that the room status in accurate at all times by updating as changes takes place, recording as occupied, check-out vacant.
• Prepares required list and reports.
• Receives and answer incoming telephone calls in a pleasant and efficient manner.
• Should be familiar with all types of rooms in the hotel, the facilities, room rates, all outlets services and facilities of the hotel and be prepared to recommend these to the guest in a pleasant manner.
• Responsible for maintaining a neat and tidy appearance and respected uniform at all times.
• Ensures the Front Desk is clean, tidy and presentable to guests.
• Ensures all operating supplies needed at the Front Office cashiering station.  
• To check the H/K report and compare it with their room status.
• Check daily departure date and check with the guest in case of extending nights.
• To be aware of the occupancy of the hotel always.
• Call Room Service to check the mini-bar.
• Responsible for informing housekeeping department and all outlets of new check-in and latest-out rooms.
• Make sure that the guest has no bills pending in any outlets in operation.
• Perform other assigned duties that contribute to the Hotel's mission and objectives.

ALL DAY DINING RESTAURANT MANAGER   

Qualifications:

• Degree / Diploma in Hospitality Management or other related courses. 
• Minimum of at least Two (2) years working experience in the same capacity in a Five (5) Stars Hotel.  
• With great attention to detail, quality service, productivity and excellence.
• Effective communication and leadership skills.
• Pro active and guest experience oriented. 

Key Purpose

The All Day Dining Restaurant Manager will be responsible for the overall day to day operations of the main restaurant, such as but not limited to maximize sales profitability, planning, training, and efficiently maintaining quality food and beverage service standards.  

Job Description:

• Develop and implement effective skills and communication training in conjunction with standards set forth by the hotel.
• Ensure that all associates report for duty punctually, wearing proper uniform and groomed at all times.
• Actively encourage and lead a professional and dedicated team.
• Plan, control and co-ordinate the outlet organisation and all its activities.
• Ensure proper application of procedures and regulations concerning hygiene / sanitation and all safety aspects.
• Participate in inventory taking at scheduled times.
• Ensure proper communication with the stewarding concerning outlet matters like breakage, cleaning of glass, china and silverware.
• Ensure proper communication with the kitchen management concerning outlet matters, such as food & beverages, a la carte, buffet, etc…
• Ensure that the outlet logbooks are kept up to date.
• Forward suggestions to the Food & Beverage Director, which improves profitability.
• Ensure proper cleanliness and outlet set-up before service commences.
• Ensure that personnel level are adapted to predicted forecast and if required take the necessary action to correct discrepancies.
• Pay careful attention to guest comments and suggestions and take immediate action.
• Stay abreast with changes, developments and new trends in the competition and in the hospitality industry in general.
• Participate actively in planning all kinds of menus and promotions.
• Participate actively in developing the strategic plan and the yearly departmental budget.
• Build an efficient team of associates by taking an active interest in their welfare, safety and development.
• Ensure that all associates have a complete understanding of and adhere to the Hotel’s employee rules and regulations.
• Maintain effective communication between management and all outlet personnel.
• Prepare work schedules based on the occupancy forecast of the hotel and the weekly function sheets.
• Ensure that his/her team complies with the policy and procedure of setting up the outlet for all kind of set ups. (Breakfast, Lunch, Dinner or a la carte).
• Ensure the outlet area is clean and equipment is functional at all times and that maintenance requirements are promptly forwarded to the concerned department.
• Monitor the performance of his/her subordinates and ensure they are trained and developed to the required standards.
• Plan all weekly, holiday & vacation rosters.
• Interview, hire, train, supervise, develop, discipline, counsel and evaluate team members as per Regency hotel standards.
• Perform other assigned duties that contribute to the Hotel's mission and objectives.

ROOM SERVICE MANAGER   

Qualifications:

• Degree / Diploma in Hospitality Management or other related courses. 
• Minimum of at least Two (2) years working experience in the same capacity.
• Having considerable experience of at least 8 years in the Food & Beverage Department in a Five (5) Stars Hotel.  
• With great attention to detail, quality service, productivity and excellence.
• Effective communication and leadership skills.
• Pro active and customer service oriented. 
• Computer literate.

Key Purpose

The Room Service Manager will be responsible for the overall operations of the In-room Dining such as but not limited to maximize sales profitability, training, and efficiently maintaining quality food & beverage service standards. 

Job Description:

• Develop and implement effective skills and communication training in conjunction with standards set forth by the hotel.
• Ensure that all associates report for duty punctually, wearing correct uniform and is properly groomed at all times.
• Actively encourage and lead a professional and dedicated team.
• Plan, control and co-ordinate the outlet organisation and all its activities.
• Ensure proper application of procedures and regulations concerning hygiene / sanitation and all safety aspects.
• Participate in inventory taking at scheduled times.
• Ensure proper communication with the stewarding concerning outlet matters like breakage, cleaning of glass, china and silverware.
• Ensure that the outlet logbooks are kept up to date.
• Implement the appropriate means to improve cost, personnel expenses and charges in accordance to Food & Beverage Management instructions.
• Forward suggestions to the Food & Beverage Director, which improves profitability.
• Ensure proper cleanliness and outlet set-up before service commences.
• Ensure that personnel level are adapted to predicted forecast and if required take the necessary action to correct discrepancies.
• Pay careful attention to guest comments and suggestions and take immediate action.
• Note in the logbook, comment and action taken. Ensure to inform the Food & Beverage Director as soon as possible.
• Maintain an up to date, accurate and tidy outlet logbook. 
• Stay abreast with changes, developments and new trends in the competition and in the hospitality industry in general.
• Participate actively in planning all kinds of menus and promotions.
• Participate actively in developing the strategic plan and the yearly departmental budget.
• Build an efficient team of associates by taking an active interest in their welfare, safety and development.
• Ensure that all associates have a complete understanding of and adhere to the Hotel’s employee rules and regulations.
• Maintain effective communications between management and all outlet personnel.
• Prepare work schedules based on the occupancy forecast of the hotel and the weekly function sheets.
• Ensure that all associates have a complete understanding of and adhere to the hotel’s policies relating to Fire, Hygiene and Sanitation, Health and Safety.
• Ensure control of cost.
• Look constantly for new ways to save cost and environmental ideas.
• Ensure that the Hotel’s Recycle policy is strictly adhered to.
• Ensure that no chipped or damaged operating equipment is used for service. To train all associates to do likewise.
• Ensure the outlet area is clean and equipment is functional at all times and that maintenance requirements are promptly forwarded to the concerned department. Any discrepancies to be noted in the logbook and the Food & Beverage Director is to be informed. 
• Monitor the performance of his/her subordinates and ensure they are trained and developed to the required standards.
• Observe the fine line between friendliness and undue familiarity, thus keeping the respect of his/her associates.
• Plan all weekly, holiday & vacation rosters.
• Maintain all operational standards without the implementation of new policies or procedures, without prior approval of his/her direct superior.
• Aware that his/her Superiors for future assignments, appraisals, reports, transfer and bonus will closely monitor his/her performance.
• Perform other assigned duties that contribute to the hotel's mission and objectives.

Email: recruitment@theregencykuwait.com

Tel : +965 2576 6696

Fax : +965 2576 6676

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