Banquet Captain - Pullman Vung Tau at Accor

Vũng Tàu, Bà Rịa - Vũng Tàu Province, Vietnam -

Full Time

Start Date

Immediate

Expiry Date

15 Jan, 26

Salary

0.0

Posted On

17 Oct, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food And Beverage Service, Salesmanship, Guest Communication, Training And Development, Service Preparation, Beverage Knowledge, Patron Care, Stock Control, Complaint Resolution, Promotional Material Development, Team Monitoring, Cocktail Preparation, Wine Knowledge, Health And Safety Compliance, Event Coordination, Customer Service

Industry

Hospitality

Description

Mô tả công ty The Pullman Vung Tau Hotel features 356 rooms with contemporary designs inspired by the creative and vibrant coastal city life, offering guests a "bleisure" experience — a perfect balance between work and leisure. Our conference and event center spans over 2,321 square meters, comprising 2 grand ballrooms and 4 meeting rooms equipped with state-of-the-art facilities, accommodating up to 1200 guests. Guests can also meet, entertain, or relax while enjoying distinct and enticing culinary experiences at Riviera Restaurant with an international à la carte menu, Corniche Ultra Lounge serving Tapas or experiencing delightful beverages at the Lobby Bar or Poolside Bar. The Fit Lounge is open 24/7, and the outdoor pool bathed in natural light, complemented by Pullman's unique amenities such as the Welcomer service, Signature Pullman bedding, Connectivity Lounge, and Co-Meeting criteria, ensuring a satisfying stay for all guests. Mô tả công việc Job Summary – (Role Summary) • Assist Outlet Manager and Superviosr to deliver quality service and consistency. • Adhere concerning to FSMS/HACCP, health, safety, or other compliance requirements, as well as brand standards and policies and procedures. Essential Duties and Responsibilities – (Key Activities of the role) • Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures • Assist in developing departmental standards and procedures to promote salesmanship, beverage creativity and profit • Communicates to his/her superior any difficulties, guest comments and other relevant information • Assist in delivering daily briefings and attends other Food and Beverage meetings as scheduled • Assist in delivering prepared training sessions in line with a departmental monthly calendar and track progress of the team on a training matrix. • Prepares for service by ensuring the department’s: o Grooming is impeccable and in accordance with personal presentation standards o Equipment is clean o Equipment is sorted and stored o Glassware is polished o Requirements for special occasions are ready o Music is on o Lighting is on o Outlet is ready for service and guest comfort • Carries out effective service by ensuring all staff are aware of their role in: o Greeting and seating guests o Explaining and up-selling daily beverage specials o Processing food orders accurately o Using trays and tray jacks effectively o Quickly taking food and beverage orders o Ensuring payment methods are handled accurately o Ensuring working areas are cleaned and re-set quickly o Ensuring the bar is clean o Conversing with Guests in relation to the food and beverage products • Carries out effective beverage service by ensuring: o Beverages are up-sold and regularly replenished, abiding by responsible alcohol service regulations o Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine o Promoting and selling cocktails to guests o Making and presenting cocktails o Coffee and tea is served hot and in accordance with standard • Patron care standards are adhered to by ensuring: o Guests are advised on alcoholic beverages o The strengths of alcohol is advised and guests are advised as to their effect o Compliance with legal provisions of local liquor codes o Level of intoxication of guests is assessed and appropriate action taken o Advise guest on the hotel’s policy of smoking o Monitor factors which interfere with the total experience of the guest • Cellar operations are carried out including: o Correct use of refrigeration system o Effective operation of the post-mix syrups bulk dispense system o Operating the beer reticulation system o Adhering to stock control procedures • Take appropriate action to resolve guest complaints at the time of the issue with outcomes communicated to the outlet manager. • Requisition bar items according to bar stocks • Assist ongoing coaching and training • Complete spillage report and submit to Supervisor/Manager at the Conclusion of each shift • Assist on the promotional material which is aimed at increasing revenue, covers and profit for the Bar with the approval of the Manager • Closely monitors the outlet flow and proposes ideas to increase table turn over and increase overall outlet capability. • Is personally available to assist any area of the hotel as required if available to do so Thông tin thêm •A qualification in Hotel Management, Food & Beverage, or a related field.. •At least 1 year of experience in a similar position. •Languages: English, and a third language would be a plus.

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Responsibilities

The Banquet Captain assists the Outlet Manager and Supervisor in delivering high-quality food and beverage service while adhering to health and safety standards. They are responsible for preparing the service area, training staff, and ensuring guest satisfaction during events.