Job description
OPERATIONS
• Comply with the instructions of their immediate supervisor regarding tasks and obligations assigned to them, verifying that they have all the equipment and supplies necessary to carry out their work, properly handling it to avoid waste and losses.
• Collect from the service areas: crockery, glassware, plateau and the different utensils for preparing the food and proceed to clean them, using detergents and complying with the appropriate cleaning procedures and storing them in the places assigned to be used again.
• Clean kettles, ovens, griddles, hoods, salamanders, grills, etc., according to the established procedures, observing at all times the safety measures and standards to avoid the risk of accidents.
• Carry out the cleaning of assigned areas, such as floors, walls, doors, furniture, etc. complying with the highest standards of hygiene and cleanliness.
• Systematically collect all the rubbish bins in the different sections, replacing them at the same time with clean empty ones with their respective bags and lids. It carries out the unloading, review and classification of garbage, as well as the washing of the bins.
• Handle all operating equipment with extreme caution when transporting it to avoid any accident, spills or breakages, complying at all times with safety regulations.
• Execute all the instructions and work assigned by their immediate superior, as well as the responsibilities that the position requires.
CUSTOMER EXPERIENCE
• Know the philosophy of the Brand and comply with the standards, operational and identity manuals that apply to their department.
• Ensure the customer experience and personalise their stay, anticipating their needs and exceeding their expectations.
• Attend to customer incidents, communicating the actions taken to their manager. Escalate the incident to the person in charge if they cannot provide a solution.
• Know the objectives of Voice of the Customer and execute the necessary actions to fulfill them.
• Support their manager with the Sensory Architecture established for their areas.
• To know and promote the services and facilities of the hotel as well as the entertainment program, experiences and events.
HEALTH & SAFETY/ HEALTHY WORKPLACE
• Know the evacuation plan of the Hotel.
• Know the personal protective equipment and use it correctly.
• Know the methods, work procedures and risks inherent to their activity.
• Assume the responsibilities assigned to them in the Occupational Health and Safety Management System Manual.
