.Company DescriptionWhy work for Accor?We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.Accor.Com/Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESSJob DescriptionUnder the general direction of the F&B Manager and Outlet Manager and within the limits of established Rixos Hotel Policies and Procedures, oversees and directs the day-to-day operation of the Food & Beverage Department and maintains the overall efficiency of standards set. Promotes positive work environment.To provide a courteous, professional, efficient and flexible service at all times, following Rixos Standards of Performance.To be entirely flexible and adapt to rotate within the different sub departments of the Food & Beverage Division or any other Department of the hotel as assigned.To carry out any other reasonable duties and responsibilities as assigned.To undertake any reasonable tasks and secondary duties as assigned by the Assistant Manager and supervisor.To perform opening and closing procedures established for the place of work as assigned.To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.To provide high standard of quality and efficient / friendly service as per Standard Operational Procedures.To ensure that the place of work and surrounding area is kept clean and organized at all times.To handle guest enquiries in a courteous and efficient manner.To establish a rapport with guests maintaining good customer relationship.To monitor operating supplies and reduce spoilage and wastage.To report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.To assist in carrying out monthly, quarterly, bi-yearly, yearly inventory of operating equipment.To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.To provide friendly, courteous and professional service at all times.To maintain good working relationships with colleagues and all other departments.To read and understand the hotel's Employee Handbook and to adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.To comply with local legislation as required