F&B Service - Team Leader

Job description

Key tasks

As head waiter you supervise and coordinate the following duties for your area, with the help of your team: - setting up and laying tables - greeting and waiting on customers - clearing tables

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

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Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Hospitality Management
Professional experiences 3 to 5 years
Languages essential English (Fluent)

Essential and optional requirements

Ability to accept responsibility.
Self confidence, motivation, drive and tenacity.
Ability to enhance organizational performance.
Ability to think strategically, inductively, and creatively.
The propensity to recognize and acknowledge other colleague’s ideas.
Ensure quality and appropriateness of customer service provided.
Should be smiling and have a welcoming attitude while at reception, on phone or any other part of the hotel.
To have an understanding of and adhere to the hotel’s rules and regulations and in particular the policies and procedures relating to Fire, Hygiene, Health and Safety.
To maintain a high standard of personal appearance and hygiene at all times.
To maintain a good rapport and working relationship with staff in the outlet and all other departments.
To attend and contribute to all staff meetings, departmental and hotel trainings scheduled and other related activities.
To undertake any reasonable tasks and secondary duties as assigned by the manager or Team Leader.
To respond to any changes in the restaurant function as dictated by the hotel.

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