Waiter

Joinus at Accor,wherelife pulseswithpassion!

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitalityisaworkofheart,

Joinus andbecomeaHeartist®.

• Education: At least a high school or vocational diploma
• Experience: At least 2 years of experience in the industry.
• Foreign Language: English is required.
• Courses and Training: Vocational trainings and seminars.
• Computer Literacy: Not required.

• Skills: Basic knowledge of the products and services in the related field (spirits, soft drinks, cocktails, presentation etc.).

• • Responsible for specific stations in the restaurants or bars, delivers food and beverage services to customers, possesses the related knowledge, and always present at his/her station.
  • Assigned to work in the restaurant or bars.
  • Prepare the restaurants and bars, taking into account the service flow in these areas.
  • Take and serve orders from customers.
  • Inform customers about order alternatives and encourage the sales of targeted services.
  • Deliver maximum service in each unit, keeping in line with service rules.
  • Prepare the service plates needed throughout service, collect the empty plates, and instruct the Bus Boys and interns.
  • Maintain and any personal belongings of customers that have been left in the workstation and hand such belongings over to his/her supervisors.
  • Comply with the departmental instructions and procedures published by the F&B Department.
  • Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager.
  • Comply with operational rules.
  • Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours.
  • Attend the orientation training.
  • Undergo two performance assessments each year.
  • Strive to achieve 100% customer satisfaction.
  • To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).
  • To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.
  • To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.
  • Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.
  • Carry out all other duties assigned by managers and hotel management not specified in the job description.
  • Carry out all responsibilities related to Protection from pandemic disease & action response implemented at the F&B facilities