Key Responsibilities 

• Creates a positive guest experience by delivering a high level of service and ensuring that all team members fully engage with guests to better understand their needs and exceed their expectations.
• Moves throughout the facility and kitchen areas to visually monitor and takes corrective actions in order to ensure that the food quality and service standards are in line with Grand Baie Yacht Club.
• Evaluates guest satisfaction by seeking feedback and directly interacts with guests with a focus on continuous improvement.
• Conducts routine inspections in all F&B areas and listens to and addresses guests’ issues, concerns and comments in a prompt and efficient manner to ensure guest satisfaction and repeat business.
• Offers advice about menu and beverage/wine choices
• Prepares, assigns and delegates responsibility and authority to ensure that objectives are met and excellent service is consistently achieved.
• Monitors the equipment and reports any deficiency to the Administration department.
• Conducts inventory of all equipment and materials in the restaurant and takes remedial actions so that team members can work in proper conditions.
• Coordinate & monitor event

Experience and Qualification

• HSC or equivalent
• NC2/3 - Restaurant from Hotel School or Diploma in Hospitality Management
• A minimum of 2-5 years experience in a similar position in
• Excellent communication skills English / French - both verbal and written
• Customer oriented
• Dynamic & self motivated
• Ready to work odd hours / Public Holidays / Events.