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  • Applicants Less than 5 Applicants
  • 2017-05-18

Job Description

Greet All Guests At All The Time In A Friendly And Helpful Manner, And Attempt To Learn And Use GuestS Names At Every Opportunity.

--Upon Check In, Ensure That The Guest Completes His Registration Card Completely And Legibly, And That The Guest Is Assigned A Room Of The Type And The Rate Indicated On The Reservation.

--Accommodate GuestS Special Requests Whenever Possible Assist In Pre-Registration And Room Blocking Whenever Necessary.

--Stay Up To Date On Room Rates, Special Packages, Discounts And How To Handle Each.

--In The Case Of Walk In , The Guest Should Be Sold A Room With The Highest Possible Room Rate.

--To Use The Up-Selling Techniques In Order To Maximize The Rooms Revenue.

--Being Knowledgeable Of All The Credit Cards And Cashing Policies, And How To Handle Cash Properly And Efficiently.

--Develop Detailed Knowledge Of The Rooms Locations, Facilities And Types.

--Develop Detailed Knowledge Of The HotelS Key Personnel, Service, Outlets, And Hours Of Operation For Each.

Key Skills

  • •Possess Good Organizational And Time Management Skills.

Functional Area

Hotel / Restaurants /Travel / Airlines

Number of Vacancy

10

Qualification

Any Bachelor Degree


About Radisson Blu Coimbatore

1. The Commis 1 Is Responsible To Assist The Chef De Partie Or Sous-Chef In Supporting The Culinary Operations Of A Specific Kitchen Or Outlet.
2. Maintain Clear Communications With The Chef De Partie, Including All Relative Internal Communications.
3. To Produce Products As Instructed By Superior/Senior Staff.
4. He /She Is To Ensure A Positive & Professional Working Environment Throughout The Kitchens And Upholding All Culinary & Hotel Standards.
5. Supports The Training And Develop Junior Kitchen Staff To Operate To The Required Standards As Established By The Hotel And Chef’S Office.
6. Abide To All Hygiene/ Safety Procedures As Per The Hygiene Program Of The Hotel.
7. Ensure That Agreed Food Hygiene, Licensing And Safety Standards Are Followed, Upheld Or Surpassed, At All Times.
8. Constantly Strive To Reduce Energy Consumption Through Awareness.
9. Monitor Kitchen Maintenance And Report Any Defects Of Operating Equipment To Chef De Partie Or Sous-Chef.

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