Hostess, Two Birds One Stone

Sheraton Grand Hotel, Dubai; Dubai; On-site; AED 45,000 - 78,000; Full time

Job summary

Sheraton Grand Hotel, Dubai is seeking an Outlet Staff member to ensure a positive guest experience across restaurant outlets. You will greet guests, take and present menus, assist with reservations, and coordinate seating while maintaining quality standards.

The role requires strong communication, teamwork and upselling to drive revenue, with training provided. You will support outlet management, ensure accurate billing, and uphold hotel policies, hygiene and guest service while maintaining a

Qualifications

• Must speak, read and write the primary language used in the workplace.
• Clear verbal and written communication abilities.
• Ability to interact professionally with guests and colleagues.
• Basic knowledge of hotel food and beverage operations.
• Maintain personal hygiene and dress in full uniform at all times.

Responsibilities

• Present menus and provide information to guests.
• Seat guests and manage seating rotations to maintain flow.
• Handle reservations and telephone inquiries from guests.
• Assist Outlet Manager in training new team members.
• Upsell and identify revenue opportunities with guests.
• Maintain billing policies and ensure accurate transactions.

Skills

Guest service

Upselling

Communication skills

Teamwork

Attention to detail

Job description

HUMAN RESOURCES VISION

We will strive to create and maintain a community of winning talent which feels valued and lives the connection to the brand in whatever we do. We will provide the freedom and support where individuals can demonstrate their skills and abilities; grow and reach their potential in a performance reward driven environment. We will embrace diversity and inclusion and will act honestly and ethically in everything we do; aspiring to be the employer of choice.

POSITION PURPOSE

Responsible for positive experience of guests while maintaining the quality standards and supervision of the outlet staff.

ESSENTIAL FUNCTIONS

To project a pleasant and positive professional image to all guests at all times

Manage cultural needs and expectations of guests

Upselling and identification of additional revenue opportunities

Maintain and adhere to billing policies and procedures

Punctual attendance to each shift

Maintain positive teamwork spirit at all times

Assist the Outlet Manager in training new team members

Support of Departmental objectives

Control the flow of work in the room by seating guests in station rotation while maintaining guest

lists and following and enforcing check issue procedures. Present menus and provide information to guest as necessary.

Handle reservation book, take incoming telephone calls, note reservations and special requests by guests.

Assign opening and/or closing side duties. Supervise side work and ensure completed lists of set ups of all stations before departure of service staff

Maintain complete knowledge of:

1. Groups In-House
2. Hotel extension numbers
3. VIPs in House
4. Hours of operation of each outlet, ambiance, menu selections and price range.
5. Features and services provided by the hotel

Be familiar with the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list

Maintain complete knowledge of floor layout /seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code of the restaurant

Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended

Maintain complete knowledge and comply with all departmental policies and service procedures

Communicate VIP arrivals and special requests to designated personnel for follow up

Maintain and update guest and group profile and preferences

Basic knowledge of salesmanship and negotiations.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

• Must be able to speak, read, write and understand the primary language(s) used in the workplace;
• Must be able to read and write to facilitate the communication process;
• Requires good communication skills, both verbal and written;
• Ability to dialogue informally and effectively with all co-workers, in one-on-one or small group settings, through clear articulation of ideas and active listening;
• Basic knowledge of hotel food and beverage operations;
• Basic knowledge of food and alcoholic beverages;
• Basic computational ability;
• Be aware of Health, Safety & Fire regulations and that they too abide by their terms
• Maintain high standards of personal hygiene at all times
• Demonstrate proper and safe usage of all equipment
• Ensure that full uniform is worn at all times
• Care in service to avoid accidents
• Maintain a clean and tidy work area

QUALIFICATION STANDARDS

We do expect that you do have the experiences/ behaviors below. You:

• Totally embrace the philosophy of guest and customer service and owns the guests;
• Identify yourself with the hotel’s brand and operating philosophy;
• Possess a warm and friendly demeanor;
• Strive to achieve satisfaction and delight of our customers;
• Detail oriented;
• Thrive on pride of work and its product;
• Play as a team to achieve common goals;
• Demonstrate self-confidence, energy and enthusiasm;
• Have a strong ability to learn skills, retain and demonstrate learning;
• Uphold ethical business practices.