CATERING JOB DESCRIPTIONS

General description:
The Hostess is responsible for greeting guests, both over the phone and at the point of sale, as per hotel procedures.
She ensures optimal guest satisfaction for the duration of the service.

Standard duties:
She takes guest reservations.
She greets guests and manages the cloakroom.
She assists point-of-sale staff before, during and after the service.

General description:
He sets up the point of sale and keeps it perfectly clean and well-stocked throughout his shift.
He liaises between the point of sale and the supply source (kitchen, storeroom, cellar, etc.)
He ensures optimal guest satisfaction.

Standard duties:
He cleans and sets up the point of sale as per Concorde Hotels & Resorts procedure.
He liaises with the kitchen, storeroom, cellar, etc.
He clears away and cleans during the service.
He keeps the point of sale well-stocked so as to optimise its use.
He develops salesmanship at all times when dealing with guests.

General description:
The Chef de rang / Assistant Headwaiter provides service at the point of sale.
He manages of a rang (a set of tables) at the point of sale (or floors in Room Service) which he is responsible for, leading a team of commis waiters.
He provides sales support by presenting à la carte and menu products.
He ensures the guest receives optimal satisfaction.

Standard duties:
He assembles, sets up and manages the point-of-sale section he is assigned to.
He greets guests.
He assists in, or takes guests’ orders, forwards them, and provides food and beverage service as per Concorde Hotels & Resorts procedures.
He clears away and re-sets the tables.
He hands the bill and collects payment as per hotel procedures.
He performs cleaning tasks as per hotel procedures.
He supervises staff under his responsibility.

General description:
The Headwaiter is responsible for optimal guest satisfaction with the service or event he is in charge of.
He organises and coordinates the personnel under his responsibility.

Standard duties:
He takes every step to ensure the point of sale is in optimal condition at all times.
He ensures good service and help with all guest-handling tasks from greeting to collecting payment.
He develops appropriate salesmanship for improving point-of-sale performance indicators and promoting all hotel services.
He implements all means necessary to proper coordination between the point of sale and the kitchen.

General description:
The Winewaiter sets up the wine and spirits service.
He manages or takes part in managing the cellar.

Standard duties:
He sets up the dining room in accordance with Winewaiter duties, as per Concorde Hotels & Resorts procedures.
He checks the condition and cleanliness of the equipment and pantry.
He takes orders and serves the beverages he is assigned to as per hotel procedures.
He projects salesmanship at all times.

General description:
The Point of Sale Catering Manager is responsible for optimal guest satisfaction as regards his appointed point of sale.
He organises and coordinates his assigned staff.

Standard duties:
He takes every step to ensure the point of sale is in optimal condition at all times.
He ensures good service and help with all guest-handling tasks from greeting to collecting payment.
He develops appropriate salesmanship for improving point of sale performance indicators and promoting all hotel services.
He implements administrative and accounting tasks relating to the point of sale according to procedures established by Concorde Hotels & Resorts.
He welcomes, trains, coordinates and provides leadership to his team, organising their workload.
He implements all means necessary to proper coordination between the point of sale and the kitchen.
He develops guest loyalty and expands business. / Liaises directly with VIPs and regular guests.
He takes part in determining and developing the product and sales support instruments.
He monitors indicators: sales revenue, average price, number of settings

General description:
The Bartender is responsible for attending to guests at his point of sale. He ensures good service and works towards optimal guest satisfaction.
He organises, coordinates and supervises the work of personnel under his responsibility.

Standard duties:
He opens and closes the bar as per hotel procedures.
He sets up, maintains and cleans the entire point of sale and related equipment for optimal use.
He prepares beverages and sells them to guests in accordance with Concorde Hotels & Resorts procedures.
He manages the point of sale stock supply.
He attends to guests’ needs from arrival to departure, as per hotel procedures, taking every step to ensure optimal guest satisfaction.
He projects salesmanship and promotes the full range of hotel services.

General description:
The Head Bartender is responsible for attending to guests at his point of sale. He ensures good service and works towards optimal guest satisfaction.
He organises, coordinates and supervises the work of personnel under his responsibility and ensures full compliance with current legislation.

Standard duties:
He attends to guests’ needs from arrival to departure, as per Concorde Hotels & Resorts procedures, taking every step to ensure optimal guest satisfaction.
He seeks to instil a quality atmosphere at the point of sale.
He sets up and maintains the entire point of sale and related equipment for optimal use.
He projects salesmanship and promotes the full range of hotel services.
He opens and closes the bar as per hotel procedures.

General description:
The Chief Steward is responsible for the organisation and the quality of special events offered to guests, such as seminars and banquets.
Standard duties:
He implements the entire range of procedures established by Concorde Hotels & Resorts relating to the sale and the organisation of special events, and to the follow-up of guests.
He ensures proper coordination of the various departments involved in the event.
He monitors the guests throughout the event, ensuring optimal quality of service.

Additional duties:
He is accountable for due pricing policy implementation, as well as any ensuing procedures.
He may handle part of the marketing.

General description:
The Steward cleans and maintains guest tableware, as well as kitchen utensils, facilities and appliances.

Standard duties:
He cleans, maintains and puts away guest tableware, as well as kitchen utensils, facilities and appliances, as per Concorde Hotels & Resorts procedures.

General description:
The Head Steward supervises the cleaning and maintenance of guest tableware, as well as kitchen utensils, facilities and appliances. He manages tableware stocks and ordering.

Standard duties:
He supervises the cleaning, maintenance and putting away of guest tableware, as well as kitchen utensils, facilities and appliances, as per Concorde Hotels & Resorts procedures.
He manages tableware stocks and product ordering, taking care to control costs.
He hires and manages his team according to forecast needs.
He trains, leads, assesses and organises his team.

General description:
The Kitchen Commis performs basic tasks in the kitchen, taking care to respect the rules of hygiene at all times.

Standard duties:
He obtains and prepares food as per Concorde Hotels & Resorts procedures.
He tidies and cleans kitchen facilities, equipment and materials.

General description:
The Chef de Partie prepares a specific menu item to which he is assigned, as per the worksheet devised by the Chef.
He organises the workload of his staff in compliance with health standards.
He is accountable to the Chef for his partie.

Standard duties:
He organises his team’s workload for quality and smoothness of service.
He prepares and oversees his assigned menu items ensuring they comply with the Chef’s instructions (worksheets) and Concorde Hotels & Resorts procedures.
He takes every step to provide guests with dishes of such culinary and aesthetic quality as to promote the point of sale while optimising costs.
He checks on product freshness and quality.
He ensures his assigned area remains clean, secure and hygienic.
He ensures his assigned area’s equipment is used appropriately, conscientiously and is well maintained.
He stores foodstuffs, ensuring their proper preservation.
He welcomes and trains new employees.
He supervises the Commis and the Demi-Chefs de Partie.
He takes part in daily stock management (FIFO rule, inventory, ordering, etc.).
He takes part in writing out the worksheets.
He monitors the worksheets, taking their preparation time into account.

General description:
The Head Chef organises and prepares guests’ meals.
He is responsible for service quality.
He organises kitchen activity and supervises his assigned staff.
He is accountable for all costs (food and personnel).
He is accountable for health and hygiene.

Standard duties:
He ensures his team provides the best possible service, whether in culinary or aesthetic value.
He coordinates the various parties or kitchens, ensuring their proper operation so as to deliver smooth service.
He monitors and reduces costs to ensure kitchen profitability.
He monitors performance indicators and takes every step to improve them.
He vouches for compliance with legal obligations and Concorde Hotels & Resorts procedures.
He provides leadership and manages his assigned staff (schedules, evaluations, recruitment, etc.).
He devises and updates set and à la carte menus, developing new recipes to promote the point of sale.

General description:
The Catering Manager ensures profitability and contributes to developing sales for all catering business within the hotel.
He safeguards the image of the catering points of sale.

Standard duties:
He defines the product so it is consistent with brand positioning in terms of image as determined by Concorde Hotels & Resorts corporate standards.
He ensures his team provides quality service as per established standards.
He ensures smooth operations throughout the various departments of his division.
He provides leadership, recruits and assesses his team, developing their motivation and implication by establishing a positive work environment.
He vouches for compliance with ratios, particularly ensuring his division’s profitability.
He ensures health and safety rules are followed and enforced throughout his division, particularly HACCP standards.
He ensures work legislation is enforced throughout his division.
He takes part in organising special events, overseeing implementation by the catering teams.
He defines catering services together with the Head Chef, in accordance with the hotel’s brand image.