Chefe de Sala (M/F) - Tivoli Kopke Porto Gaia Hotel

What will be your mission?

As Maitre, you will be responsible for managing and organizing the activities and services of a hotel F&B outlet (restaurant, lounge, room service, etc.) in the hotel's continuing effort of delivering outstanding guest service and financial profitability. 

What will you do?

• Manage day-to-day operations, ensuring processes and procedures related to product set ups, quality and service and meeting brand standards. 
• Organize, coordinate and assign the activities, tasks and shifts of the restaurant staff. 
• Supervise service of all F&B team members for all areas under his/her responsibilities.   
• Ensure that team members know and offer the different products and services available at the hotel’s restaurant. 
• Make sure that all information communicated by hotel in-house commercial department is received and properly executed by the F&B team.  
• Together with the relevant responsible, work in the menu planning according to the company's quality criteria.  
• Supervise the assembly of the hotel rooms in the organization of events, organizing the layout of the rooms based on the information transmitted by the commercial department. 
• Maintain a direct and frequent contact with guests to ensure that their expectations are meet. 
• Demonstrate an excellent knowledge of frequent guests paying attention to their preferences. 
• Handle and monitor comments, suggestions and complaints from guests, creating and executing action plans. 
• Develop and implement procedures for managing quality of F&B areas. 
• Identify opportunities to increase the F&B Department income by Upselling.  
• Control the expenses within all areas under his/her responsibilities and participate in the preparation of the annual departmental budget. 
• Recruit, interview and train team members. 
• Provide supervision, feedback and recognition to the team members on their performance and development.  
• Ensure compliance with health, safety, sanitation and alcohol awareness standard. 

What are we looking for?

• At least 2-3 years’ of F&B supervisory experience developing similar functions in other hotel chains or related industries.
• Vocational training on hospitality/F&B. 
• Fluency in local language is a must and knowledge of English is highly valuable.  
• Working knowledge of various computer software programs (Microsoft Office,TMS, etc) and POS system.  
• Results driven and focus on detail.
• Outstanding organizational and leadership skills.
• High level of commercial awareness and sales capabilities.
• Interpersonal and communication skills.
• Ability to recognize and resolve problems efficiently.