Career
Job vacancy
Adriatik hotel is an outstanding 5 star luxury beachfront hotel located just a few steps from the seashore of Adriatic Sea in the ancient city of Durres. It is the leader of albanian tourism. It is an exquisite hotel established since 1957 and totally renovated in spring of 2017. Our goal is to offer the best service to our guests. We are looking to hire professional and experienced staff. We invite you to become part of the ambitious staff of Adriatik hotel.
• We are looking to fill our vacancies as follows:
A) Executive Chef (Senior Management Level)
B) Guest Service Agent
C) Barman / Bartender
D) Waiter / Waitress
E) FB Manager
F) Houseperson
G) Recepsionist
H) Spa Therapist Job
A) Executive Chef
POSITION TITLE: Executive Chef (Senior Management Level)
REPORTS TO: General Manager / Food and Beverage Director
POSITION SUMMARY:
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
Executive Chef Duties and Responsibilities:
1. Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
2. Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
3. Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
4. Should be able to provide direction for all day-to-day operations in the kitchen.
5. Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff. 8. He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
9. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
10. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
11. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
12. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
13. Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
14. Determines how food should be presented, and create decorative food displays.
15. Recognizes superior quality products, presentations and flavour.
16. Ensures compliance with food handling and sanitation standards.
17. Follows proper handling and right temperature of all food products.
18. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
19. Reviews GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.
20. Coordinates with the purchase department for acquisition of needed goods and services.
21. Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
22. Ensure proper grooming and hygiene standards for all kitchen staffs.
23. Ensures all kitchen employees maintain required food handling and sanitation certifications.
24. Ensure proper purchasing, receiving and food storage standards in the kitchen.
25. Interacts with guests to obtain feedback on food quality, presentation and service levels.
26. Actively responds to and handles guest problems and complaints.
27. Maintain Quality levels of receiving, storage, production and presentation of food.
28. Ensure sufficient staffing levels are scheduled to accommodate business demands.
29. Follows and enforces all applicable safety procedures specified for kitchen and food servers.
30. Discuss daily food cost reports with key kitchen and F&B team members.
31. Review weekly and monthly schedules to meet forecast and budget.
32. Attend the daily morning meetings and other administrative sessions.
33. Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
34. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
35. Frequently review finished products for quality and presentation before the orders are send to guest.
36. Able to perform additional duties as requested by the hotel management as and when required.
37. Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.
PREREQUISITES:
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.
EDUCATION:
Able to demonstrate excellent written and verbal communication in English. Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook. 3 Year Hospitality Management or equivalent Culinary Certificates.
EXPERIENCE:
Able to demonstrate excellent written and verbal communication in English. Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook. 3 Year Hospitality Management or equivalent Culinary university degree.
B) Guest Service Agent
POSITION TITLE: Guest Service Agent
REPORTS TO : Front Office Manager
POSITION SUMMARY:
Represents the hotel to the guest throughout all stages of the guest’s stay. Determinate’s a guest’s reservation status and identifies how long the guest will stay. Helps guests complete registration cards and then assigns rooms, accommodating special requests whenever possible. Verifies the guest’s method of payment and follows established credit-checking procedures. Places guest and room information in the appropriate front desk racks and communicates this information to the appropriate hotel personnel.
FRONT DESK OPERATOR DUTIES AND RESPONSIBILITIES:
1. Register guests and assigns rooms. Accommodates special requests whenever possible.
2. Assists in preregistration and blocking of rooms for reservations.
3. Thoroughly understand and adheres to proper credit, check- cashing, and cash handling policies and procedures.
4. Understands room status and room status tracking.
5. Knows room locations, types of rooms available, and room rates.
6. Must be sales-minded. Presents options and alternatives to guests and offers assistance in making choices.
7. Knows the location and types of available rooms as well as the activities and services of the property.
8. Coordinates room status updates with the housekeeping department by notification housekeeping of all check outs, late checkouts, early chek-ins, special requests, and day use rooms.
9. Possesses a working knowledge of the reservations department. Takes same day reservations and future reservations when necessary. Knows cancellation procedures.
10. Maintains guest room key storage, and maintains and supervises access to safe deposit boxes.
11. Knows how to use front office equipment.
12. Process guest check-outs.
13. Performing cashier related functions like posting charges to guest accounts, raising paid out’s, currency exchange,
14. Follows procedures for issuing and closing safe deposit boxes used by guests.
15. Works closely with the housekeeping department in the keeping room status reports up to date and coordinates requests for maintenance and repair work.
16. Uses proper telephone etiquette.
17. Performs cashiering tasks like bill / invoice settlement, posting charges to the guest, paid out’s , Foreign currency exchange etc.
18. Uses proper mail, package, and message handling procedures.
19. Reads and initials the pass-on log and bulletin board daily. Is aware of daily activities and meetings taking place in the hotel.
20. Attends department meetings.
21. Reports any unusual occurrences or requests to the manager or assistant manager.
22. Knows all safety and emergency procedures, Is aware of accident prevention policies.
23. Maintains the cleanliness and neatness of the front desk area.
24. Understand that business demands sometimes make it necessary to move employees from their accustomed shift to other shifts.
PREREQUISITES:
Education: High school graduate or equivalent. English language. Another language is an advantage.
Experience: Previous hotel-related experience desired.
C) BARMAN / BARTENDER
POSITION TITLE: Barman / Bartender
REPORTS TO: Restaurant Manager / F&B Manager
POSITION SUMMARY:
Bartenders will be responsible to prepare and serve drinks to customers. able to mix and match ingredients in order to create classic and innovative drinks in accordance with customers’ needs and expectations. The purpose of this position is to interact with the hotel guests and ensure they have a great experience at the BAR or lounge.
DUTIES AND RESPONSIBILITIES:
1. Interact with customers, take orders for drinks and snacks.
2. Plan and present bar menu.
3. Serve snacks and drinks to the customer.
4. Check identification of the guest to make sure they meet age requirements for purchase of alcohol and tobacco products.
5. Mix ingredients to prepare cocktails and other drinks.
6. Mix drinks, cocktails and other bar beverages as ordered and in compliance with hotel standard drink recipes.
7. Prepare alcohol or non-alcohol beverages.
8. Service Wine and Beer to guests.
9. Arrange bottles and glasses to make attractive displays.
10. Assess customers’ needs and preferences and make recommendations
11. Provide recommendations and suggestions to guest for choosing Drinks and Snacks.
12. Serve customers in a friendly and helpful manner.
13. Keep the bar counter and work area neat and clean at all times.
14. Provide guidance to guests on resort activities, dining options and general resort and Regional information.
15. Determine when a customer has had too much alcohol and if required refusing any further serving on a polite way.
16. Demonstrate a thorough knowledge of food and beverage products, menus and Promotions
17. Clean up after customers and clean work area.
18. Clear ashtrays as and when required.
19. Wash glassware and utensils after each use.
20. Maintain a clean working area by sweeping, vacuuming, dusting, cleaning of glass doors and windows, etc. if required.
21. Maintain liquor inventory and consumption.
22. Collect payment for drinks served and balance all receipts.
23. Handle an assigned house bank and follow all cash handling procedures as per hotel standard.
24. Prepare inventory or purchase requisitions as needed to replenish supplies.
25. Ensure that the assigned bar area is fully equipped with tools and products needed for Mixing beverages and serving guests.
26. Stay guest focused and nurture an excellent guest experience
27. Comply with all food and beverage regulations
28. Perform Other duties as and when assigned by the hotel management.
PREREQUISITES:
Must be able to communicate in English writing and speaking and other languages are advantages. Good personality and Positive interpersonal skills required.
EDUCATION:
Graduates bachelor degree and/or diploma in hotel or other related field. Computer Knowledge and experience in MS office programs.
EXPERIENCE:
Previous bartending experience required in Luxury property. Experience in handling Point of sale (POS) terminals.
D) Waiter / Waitress
Position Title: Waiter / Waitress
Reports To: Bar Manager
Position Summary:
As a waiter / waitress you will ensure that all guests are served to the company standard in the Bar/ Restaurant or Lounge areas. Ensure that the highest standards of hospitality and welcome are demonstrated at all times within all food and beverage areas. Additionally you will serve and explain drinks, cocktails and coffees to guests including ingredients and discussing any allergy information. Take and deliver accurate drink orders to guest as per the hotel standards.
Bar Waiter / Waitress Duties and Responsibilities:
• Welcome and acknowledge all guests according to company standards in a timely, friendly and efficient manner.
• Speak with others using clear and professional language,
• Taking beverage/restaurant orders and serving them to guests on a timely manner.
• Check guests for proper identification and serve alcoholic beverages to guests in accordance with, state, local and company laws and regulations.
• Always respond to guest requests in a timely, friendly and efficient manner.
• Mix and garnish beverages according to recipe and portion control standards.
• Should be fully aware of the bar/restaurant and lounge menu along with their prices
• Good knowledge of wine selection, wine service and Beer service.
• Take guest beverage or food orders and input them to the point-of-sale system.
• Ensuring that the bar and lounge stations are fully stocked, clean and tidy at all times.
• Establish rapport with guests to build loyal and satisfied customers.
• Ensure knowledge of menu and restaurant promotions and any special offers.
• Pick-up food orders from kitchen and communicate to the chef regarding any special preferences or allergy.
• Replenish beverages and ensure guest satisfaction throughout the meal service.
• Ensure serving station is well-stocked at all times.
• Should know basic cashiering procedures like handling money, processing credit and debit cards, making change and processing gift certificates, cards and vouchers.
• Be responsible for billing/credit card/payment and collecting feedback from the guest.
• Clear tables and prepare for service by polishing cutlery, glassware and crockery etc.
• Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas.
• Return all equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors and completing bar closing checklist.
• Stock and maintain the bar with all the required supplies and inventory (eg: beer, wine, spirits, paper products, straws, stirrers, condiments, glassware, ice cubes etc.)
• Always take responsibility for ensuring a positive guest experience.
• Take ownership of guest request and follow up guests incidences.
• Attend daily briefings from management who will explain any special requirements for service.
• To ensure a very good relationship between the Bar, other F&B outlet, Kitchen, housekeeping & Front of the House.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Perform any other assigned reasonable duties and responsibilities as assigned or as requested by Supervisors or manager.
PREREQUISITIES:
Have sound knowledge of spirits, beers, wine, cocktails and coffee, menu items. Should have excellent communication skills. Flexibility to work longer hours as per business demand. Be courteous, professional and provide efficient service.
EXPERIENCE:
1 to 2 years experience as a Waiter/Waitress in a full service hotel preferred.
E) FB Manager
POSITION TITLE: Executive Chef (Senior Management Level)
REPORTS TO: General Manager
POSITION SUMMARY:
The Director of Food & Beverage is responsible for co-ordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection. Solicit local group Food & Beverage business; maintain the services and reputation of Your Hotel and act as a management representative to group clients.
Duties and Responsibilities:
1. Achievement of budgeted food sales, beverage sales, labor costs and profitability.
2. Completion of Customer Follow-up calls on a timely basis.
3. Timely analysis of Food & Beverage Prices in relation to competition.
4. Participation and input towards F&B Marketing activities.
5. Entertainment of potential and existing customers.
6. Preparation of Sales Promotions & Mailings.
7. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
8. Telemarketing to previous clients to inquire about possible future bookings.
9. Development and maintenance of all department control procedures.
10. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
11. To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
12. To confirm all details relative to group functions with meeting/banquet planners.
13. Supervision of daily paper flow including Proposals, and Function Contracts.
14. Maintenance of Hotel credit policies.
15. Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
16. Evaluation forms must accompany all invoices.
17. Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.
18. Completion of monthly forecast.
19. Attendance and participation at weekly F & B meeting and Department Head meeting.
20. To assist in menu planning and pricing.
21. Development and maintenance of department manual.
22. Supervision of weekly payroll input.
23. Be available to Hotel Staff at all times in case of emergency.
24. Must have a complete knowledge of Fire Procedures.
25. All other duties as directed by the General Manager or Assistant General Manager.
26. Participation in Manager on Duty shifts as required.
27. Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
28. Assure the maintenance of bar control policies.
29. Assure completion of requisitions where deemed necessary.
30. Assure the completion of weekly schedule and shift duties while:
a. Maintaining a labour cost below the maximum of 15%.
b. Assuring adequate and consistent
31. Completion of monthly inventory.
32. Assure timely completion of function bills.
33. Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.
34. Purchasing of purchase requirements of small wares, linens requirements etc.
35. Directly responsible for larger groups…overseeing medium and smaller groups:
36. Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
37. Ensuring that services meet customer specifications.
38. Quality of meeting room set-up.
39. Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
40. Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
41. Establish a rapport with groups to ensure guest satisfaction and repeat business.
42. Minimize number of customer complaints.
43. Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
44. Staff professional attitude and proper meeting Company appearance and uniform standards.
45. Teamwork-Relations with co-workers and management.
46. Quality of Food & Beverage services and department phone handling.
47. Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty.
48. Responsible for staff training and development.
49. Ensure all staff have ‘Smart Serve’ certification.
50. Personnel selection.
51. Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor.
52. Proper termination procedures must be followed.
53. Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.
54. High employee retention.
55. Personal development and growth.
56. Discipline of personnel when required.
57. Responsible for overseeing all scheduling within the department.
58. Participation towards overall Hotel Maintenance and cleanliness.
59. Achieving service that exceeds expectations.
60. Overall maintenance of the operation at a level in keeping with the standards prescribed.
61. Minimize the number of Workmen’s Compensation claims.
62. Report any deficiencies in equipment and facilities.
PREREQUISITES:
EDUCATION:
Post Graduate or Degree or three years Diploma in hotel Management or equivalent.
EXPERIENCE:
Previous experience in similar Job role or minimum 4 years experience as Banquet Supervisor. Proven track records
F) Houseperson
REPORTS TO: Head House person / Desk Control Supervisor
POSITION SUMMARY:
Respond promptly to requests from guests and other departments. Identify and report preventative or other maintenance issues in public areas or guest rooms. Performs any combination of the following tasks to maintain guestrooms, working areas, and the hotel premises in general in a clean and orderly manner.
HOUSEPERSON DUTIES AND RESPONSIBILITIES:
1. Cleans rugs, carpets and upholstered furniture using a vacuum cleaner, broom and carpet shampoo machine.
2. Cleans rooms, hallways and restrooms.
3. Washes walls and ceiling, moves furniture’s and turn mattress.
4. Sweeps, mops, scrubs, waxes and polishes floor.
5. Dusts and polishes metalwork.
6. Collects soiled linen for laundering.
7. Received linen supplies from floor shoots.
8. Maintains housekeeping carts.
9. Removes trash collected by room attendants.
10. Walk all assigned floors at beginning and end of shift to collect Newspaper bags, newspapers, trash, soild linen.
11. Pickup clean linen and refill the par stock of linen on each floor pantry.
12. Deliver towels, cribs, cots and other items to the guest rooms on requests.
13. Perform duties of room attendant when necessary.
14. Sort linen, stock room attendant closets.
15. Refill the par stock of guest aminities and supplies on each floor pantry.
16. Help the room boys / house maids with the heavy lifting when super cleaning / spring cleaning of rooms.
17. Clean all public areas in the prescribed manner while following department standard operating procedures.
18. Remove soiled linen and trash from the pool side and other service area and take to appropriate locations in the prescribed manner.
19. Assist room boys / house maid with placing bed boards, roll-ways beds, extra bed etc.
20. Report missing / found articles, damage or merchandise problems to the housekeeping supervisors.
21. Respond at all times in a friendly, helpful manner to guests and other colleagues.
22. Take up any tasks assigned by the supervisors as and when needed.
23. Report to work in required uniform and in adherence with the Hotels Dress Code Policy.
24. Must be able to work independently and as a team player
PREREQUISITES:
Speak with others using clear and professional language. Support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
EDUCATION:
High School or equivalent or 1 Year diploma in hotel management.
EXPERIENCE:
Previous housekeeping experience preferred. Freshers with no experience are also considered.
G) Receptionist
REPORTS TO: Front office manager
POSITION SUMMARY:
Represents the Adriatik hotel to the guest throughout all stages of the guest’s stay. Determinate’s a guest’s reservation status and identifies how long the guest will stay. Helps guests complete registration cards and then assigns rooms, accommodating special requests whenever possible.
Verifies the guest’s method of payment and follows established credit-checking procedures. Places guest and room information in the appropriate front desk racks and communicates this information to the appropriate hotel personnel.
GUEST SERVICE ASSOCIATE DUTIES AND RESPONSIBILITIES:
1. Register guests and assigns rooms. Accommodates special requests whenever possible.
2. Assists in pre-registration and blocking of rooms for reservations.
3. Thoroughly understand and adheres to proper credit, check- cashing, and cash handling policies and procedures.
4. Understands room status and room status tracking.
5. Knows room locations, types of rooms available, and room rates.
6. Must be sales-minded. Presents options and alternatives to guests and offers assistance in making choices.
7. Uses suggestive selling techniques to sell rooms and to promote other services of the hotel.
8. Knows the location and types of available rooms as well as the activities and services of the property.
9. Coordinates room status updates with the housekeeping department by notification housekeeping of all checkouts, late checkouts, early check-ins, special requests, and day use rooms.
10. Possesses a working knowledge of the reservations department. Takes same day reservations and future reservations when necessary. Knows cancellation procedures.
11. Maintains guest room key storage, and maintains and supervises access to safe deposit boxes.
12. File room keys ( only for manual room key hotels)
13. Knows how to use front office equipment.
14. Process guest check-outs.
15. Performing cashier related functions like posting charges to guest accounts, raising paid out’s, currency exchange,
16. Follows procedures for issuing and closing safe deposit boxes used by guests.
17. Works closely with the housekeeping department in the keeping room status reports up to date and coordinates requests for maintenance and repair work.
18. Uses proper telephone etiquette.
19. Performs cashiering tasks like bill/invoice settlement, posting charges to the guest, paid out’s, Foreign currency exchange etc.
20. Uses proper mail, package, and message handling procedures and record details in the courier Mail Register.
21. Advise guest of any messages, mail, faxes, etc. received for them.
22. Inform guest of the room safe and mini-bar key and room key procedures.
23. Issue parking passes/validate valet parking tickets.
24. Communicate services and amenities of the hotel to guests.
25. Obtain proper identification for tax-exempt guests and attach the form to registration card.
26. Direct Bell Person to escort guest and transport their luggage to the room.
27. Reads and initials the pass-on log and bulletin board daily. Is aware of daily activities and meetings taking place in the hotel.
28. Attends department meetings.
29. Reports any unusual occurrences or requests to the manager or assistant manager.
30. Knows all safety and emergency procedures, Is aware of accident prevention policies.
31. Maintains the cleanliness and neatness of the front desk area.
32. Understand that business demands sometimes make it necessary to move employees from their accustomed shift to other shifts.
33. Advise guest of any messages, mail, faxes, etc. received for them.
PREREQUISITES:
EDUCATION:
High school graduate or equivalent. Must speak, read. Write, and understand the primary language used in the workplace.
Must be able to speak and understand the primary language used by the guests who visits the hotel.
EXPERIENCE:
Previous hotel-related experience desired.
Physical:
Requires fingering, grasping, writing, standing, sitting, walking, repetitive motions, hearing, visual acuity,
and may on occasion have to lift and carry up to 40 pound.
H) Spa Therapist
REPORTS TO: Spa Manager / Spa Supervisor
POSITION SUMMARY:
Handling all massages as per the hotels operational and treatment standards. Responsible for all massages and treatment related activities, and for the safety of the guests in the massage room. Maintains appropriate standards of conduct, dress, hygiene, uniform appearance and posture of himself / herself and all personnel involved in the massage room operation.
Spa Therapist Duties and Responsibilities:
1. Perform opening and closing procedures.
2. Schedule guest appointments.
3. Arrange workstation, treatment room, and drapes.
4. Helps promoting the massage to the SPA members and the hotel guests.
5. Monitor stock levels of oils and creams and ensures that par stock levels are maintained at all times.
6. Provides individualised bodywork treatments that meet the guests needs and expectations.
7. Be thoroughly familiar and able to recommend Spa products and treatments as well as know pertinent hotel information.
8. Obtains the basic medical history for a client, assesses any problems or
conditions and suggests appropriate therapy based on current health of client.
9. Assess guest needs and inquire about contraindications like any allergies, high blood pressure, and pregnancy before beginning the service.
10. Maintains spa and treatment room appearance, cleanliness according to standard operating procedures.
11. Maintain knowledge of hours of operation, memberships, reservations, fees, treatments, products and merchandise as well as pertinent hotel information.
12. Set up and organise workstation with designated supplies, forms and resource materials; report shortages to supervisor.
13. Be familiar with all hotel/spa packages, promotions, prices and rates.
14. Ensures that a high standard of service is maintained throughout the spa.
15. Provide massage services to guests using props and/or products.
16. Maintain complete knowledge of correct maintenance and use of equipment, Also use equipment only as intended.
17. Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
18. Maintain positive guest relations at all times and maintain client details and confidentiality.
19. Try to resolve guest complaints, ensuring guest satisfaction and inform the management about any incidents or guest complaints.
20. Handle emergency procedures and report any accidents to your manager and security.
21. Handle inappropriate guest behaviour as per the hotels standard operating procedures for Inappropriate conduct for guests and therapists.
22. Frequently check with guest to promote comfort, safety and security throughout service.
23. Fill out necessary reports or data at the end of each session.
24. Attend all scheduled meetings, classes and training sessions; knowledge required within the Spa must be passed on to co-workers.
25. Assists with washing and folding of all linens used in treatment rooms.
26. Assists in all areas of recreation and leisure operation as and when required.
27. Carry out any other duties assigned by management.
PREREQUISITES:
Physically fit and in good health (strength is not a major requirement, but stamina is necessary). Caring, positive attitude to clients. Genuine interest in helping clients overcome their physical problems. Extensive knowledge and experience of deep meditation and relaxation
EDUCATION:
High school diploma. Diploma or degree in a related field. Basic Computer skills.
EXPERIENCE:
Minimum 2 year’s massage experience in a luxury spa environment, preferably within a full service or luxury hotel.
Adriatik hotel is an outstanding 5 star luxury beachfront hotel located just a few steps from the seashore of Adriatic Sea in the ancient city of Durres. It is the leader of albanian tourism. It is an exquisite hotel established since 1957 and totally renovated in spring of 2017. Our goal is to offer the best service to our guests. We are looking to hire professional and experienced staff. We invite you to become part of the ambitious staff of Adriatik hotel.
• We are looking to fill our vacancies as follows:
A) Executive Chef (Senior Management Level)
B) Guest Service Agent
C) Barman / Bartender
D) Waiter / Waitress
E) FB Manager
F) Houseperson
G) Recepsionist
H) Spa Therapist Job
A) Executive Chef
POSITION TITLE: Executive Chef (Senior Management Level)
REPORTS TO: General Manager / Food and Beverage Director
POSITION SUMMARY:
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
Executive Chef Duties and Responsibilities:
1. Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
2. Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
3. Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
4. Should be able to provide direction for all day-to-day operations in the kitchen.
5. Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff. 8. He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
9. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
10. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
11. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
12. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
13. Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
14. Determines how food should be presented, and create decorative food displays.
15. Recognizes superior quality products, presentations and flavour.
16. Ensures compliance with food handling and sanitation standards.
17. Follows proper handling and right temperature of all food products.
18. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
19. Reviews GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.
20. Coordinates with the purchase department for acquisition of needed goods and services.
21. Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
22. Ensure proper grooming and hygiene standards for all kitchen staffs.
23. Ensures all kitchen employees maintain required food handling and sanitation certifications.
24. Ensure proper purchasing, receiving and food storage standards in the kitchen.
25. Interacts with guests to obtain feedback on food quality, presentation and service levels.
26. Actively responds to and handles guest problems and complaints.
27. Maintain Quality levels of receiving, storage, production and presentation of food.
28. Ensure sufficient staffing levels are scheduled to accommodate business demands.
29. Follows and enforces all applicable safety procedures specified for kitchen and food servers.
30. Discuss daily food cost reports with key kitchen and F&B team members.
31. Review weekly and monthly schedules to meet forecast and budget.
32. Attend the daily morning meetings and other administrative sessions.
33. Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
34. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
35. Frequently review finished products for quality and presentation before the orders are send to guest.
36. Able to perform additional duties as requested by the hotel management as and when required.
37. Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.
PREREQUISITES:
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.
EDUCATION:
Able to demonstrate excellent written and verbal communication in English. Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook. 3 Year Hospitality Management or equivalent Culinary Certificates.
EXPERIENCE:
Able to demonstrate excellent written and verbal communication in English. Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook. 3 Year Hospitality Management or equivalent Culinary university degree.
B) Guest Service Agent
POSITION TITLE: Guest Service Agent
REPORTS TO : Front Office Manager
POSITION SUMMARY:
Represents the hotel to the guest throughout all stages of the guest’s stay. Determinate’s a guest’s reservation status and identifies how long the guest will stay. Helps guests complete registration cards and then assigns rooms, accommodating special requests whenever possible. Verifies the guest’s method of payment and follows established credit-checking procedures. Places guest and room information in the appropriate front desk racks and communicates this information to the appropriate hotel personnel.
FRONT DESK OPERATOR DUTIES AND RESPONSIBILITIES:
1. Register guests and assigns rooms. Accommodates special requests whenever possible.
2. Assists in preregistration and blocking of rooms for reservations.
3. Thoroughly understand and adheres to proper credit, check- cashing, and cash handling policies and procedures.
4. Understands room status and room status tracking.
5. Knows room locations, types of rooms available, and room rates.
6. Must be sales-minded. Presents options and alternatives to guests and offers assistance in making choices.
7. Knows the location and types of available rooms as well as the activities and services of the property.
8. Coordinates room status updates with the housekeeping department by notification housekeeping of all check outs, late checkouts, early chek-ins, special requests, and day use rooms.
9. Possesses a working knowledge of the reservations department. Takes same day reservations and future reservations when necessary. Knows cancellation procedures.
10. Maintains guest room key storage, and maintains and supervises access to safe deposit boxes.
11. Knows how to use front office equipment.
12. Process guest check-outs.
13. Performing cashier related functions like posting charges to guest accounts, raising paid out’s, currency exchange,
14. Follows procedures for issuing and closing safe deposit boxes used by guests.
15. Works closely with the housekeeping department in the keeping room status reports up to date and coordinates requests for maintenance and repair work.
16. Uses proper telephone etiquette.
17. Performs cashiering tasks like bill / invoice settlement, posting charges to the guest, paid out’s , Foreign currency exchange etc.
18. Uses proper mail, package, and message handling procedures.
19. Reads and initials the pass-on log and bulletin board daily. Is aware of daily activities and meetings taking place in the hotel.
20. Attends department meetings.
21. Reports any unusual occurrences or requests to the manager or assistant manager.
22. Knows all safety and emergency procedures, Is aware of accident prevention policies.
23. Maintains the cleanliness and neatness of the front desk area.
24. Understand that business demands sometimes make it necessary to move employees from their accustomed shift to other shifts.
PREREQUISITES:
Education: High school graduate or equivalent. English language. Another language is an advantage.
Experience: Previous hotel-related experience desired.
C) BARMAN / BARTENDER
POSITION TITLE: Barman / Bartender
REPORTS TO: Restaurant Manager / F&B Manager
POSITION SUMMARY:
Bartenders will be responsible to prepare and serve drinks to customers. able to mix and match ingredients in order to create classic and innovative drinks in accordance with customers’ needs and expectations. The purpose of this position is to interact with the hotel guests and ensure they have a great experience at the BAR or lounge.
DUTIES AND RESPONSIBILITIES:
1. Interact with customers, take orders for drinks and snacks.
2. Plan and present bar menu.
3. Serve snacks and drinks to the customer.
4. Check identification of the guest to make sure they meet age requirements for purchase of alcohol and tobacco products.
5. Mix ingredients to prepare cocktails and other drinks.
6. Mix drinks, cocktails and other bar beverages as ordered and in compliance with hotel standard drink recipes.
7. Prepare alcohol or non-alcohol beverages.
8. Service Wine and Beer to guests.
9. Arrange bottles and glasses to make attractive displays.
10. Assess customers’ needs and preferences and make recommendations
11. Provide recommendations and suggestions to guest for choosing Drinks and Snacks.
12. Serve customers in a friendly and helpful manner.
13. Keep the bar counter and work area neat and clean at all times.
14. Provide guidance to guests on resort activities, dining options and general resort and Regional information.
15. Determine when a customer has had too much alcohol and if required refusing any further serving on a polite way.
16. Demonstrate a thorough knowledge of food and beverage products, menus and Promotions
17. Clean up after customers and clean work area.
18. Clear ashtrays as and when required.
19. Wash glassware and utensils after each use.
20. Maintain a clean working area by sweeping, vacuuming, dusting, cleaning of glass doors and windows, etc. if required.
21. Maintain liquor inventory and consumption.
22. Collect payment for drinks served and balance all receipts.
23. Handle an assigned house bank and follow all cash handling procedures as per hotel standard.
24. Prepare inventory or purchase requisitions as needed to replenish supplies.
25. Ensure that the assigned bar area is fully equipped with tools and products needed for Mixing beverages and serving guests.
26. Stay guest focused and nurture an excellent guest experience
27. Comply with all food and beverage regulations
28. Perform Other duties as and when assigned by the hotel management.
PREREQUISITES:
Must be able to communicate in English writing and speaking and other languages are advantages. Good personality and Positive interpersonal skills required.
EDUCATION:
Graduates bachelor degree and/or diploma in hotel or other related field. Computer Knowledge and experience in MS office programs.
EXPERIENCE:
Previous bartending experience required in Luxury property. Experience in handling Point of sale (POS) terminals.
D) Waiter / Waitress
Position Title: Waiter / Waitress
Reports To: Bar Manager
Position Summary:
As a waiter / waitress you will ensure that all guests are served to the company standard in the Bar/ Restaurant or Lounge areas. Ensure that the highest standards of hospitality and welcome are demonstrated at all times within all food and beverage areas. Additionally you will serve and explain drinks, cocktails and coffees to guests including ingredients and discussing any allergy information. Take and deliver accurate drink orders to guest as per the hotel standards.
Bar Waiter / Waitress Duties and Responsibilities:
• Welcome and acknowledge all guests according to company standards in a timely, friendly and efficient manner.
• Speak with others using clear and professional language,
• Taking beverage/restaurant orders and serving them to guests on a timely manner.
• Check guests for proper identification and serve alcoholic beverages to guests in accordance with, state, local and company laws and regulations.
• Always respond to guest requests in a timely, friendly and efficient manner.
• Mix and garnish beverages according to recipe and portion control standards.
• Should be fully aware of the bar/restaurant and lounge menu along with their prices
• Good knowledge of wine selection, wine service and Beer service.
• Take guest beverage or food orders and input them to the point-of-sale system.
• Ensuring that the bar and lounge stations are fully stocked, clean and tidy at all times.
• Establish rapport with guests to build loyal and satisfied customers.
• Ensure knowledge of menu and restaurant promotions and any special offers.
• Pick-up food orders from kitchen and communicate to the chef regarding any special preferences or allergy.
• Replenish beverages and ensure guest satisfaction throughout the meal service.
• Ensure serving station is well-stocked at all times.
• Should know basic cashiering procedures like handling money, processing credit and debit cards, making change and processing gift certificates, cards and vouchers.
• Be responsible for billing/credit card/payment and collecting feedback from the guest.
• Clear tables and prepare for service by polishing cutlery, glassware and crockery etc.
• Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas.
• Return all equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors and completing bar closing checklist.
• Stock and maintain the bar with all the required supplies and inventory (eg: beer, wine, spirits, paper products, straws, stirrers, condiments, glassware, ice cubes etc.)
• Always take responsibility for ensuring a positive guest experience.
• Take ownership of guest request and follow up guests incidences.
• Attend daily briefings from management who will explain any special requirements for service.
• To ensure a very good relationship between the Bar, other F&B outlet, Kitchen, housekeeping & Front of the House.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Perform any other assigned reasonable duties and responsibilities as assigned or as requested by Supervisors or manager.
PREREQUISITIES:
Have sound knowledge of spirits, beers, wine, cocktails and coffee, menu items. Should have excellent communication skills. Flexibility to work longer hours as per business demand. Be courteous, professional and provide efficient service.
EXPERIENCE:
1 to 2 years experience as a Waiter/Waitress in a full service hotel preferred.
E) FB Manager
POSITION TITLE: Executive Chef (Senior Management Level)
REPORTS TO: General Manager
POSITION SUMMARY:
The Director of Food & Beverage is responsible for co-ordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection. Solicit local group Food & Beverage business; maintain the services and reputation of Your Hotel and act as a management representative to group clients.
Duties and Responsibilities:
1. Achievement of budgeted food sales, beverage sales, labor costs and profitability.
2. Completion of Customer Follow-up calls on a timely basis.
3. Timely analysis of Food & Beverage Prices in relation to competition.
4. Participation and input towards F&B Marketing activities.
5. Entertainment of potential and existing customers.
6. Preparation of Sales Promotions & Mailings.
7. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
8. Telemarketing to previous clients to inquire about possible future bookings.
9. Development and maintenance of all department control procedures.
10. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
11. To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
12. To confirm all details relative to group functions with meeting/banquet planners.
13. Supervision of daily paper flow including Proposals, and Function Contracts.
14. Maintenance of Hotel credit policies.
15. Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
16. Evaluation forms must accompany all invoices.
17. Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.
18. Completion of monthly forecast.
19. Attendance and participation at weekly F & B meeting and Department Head meeting.
20. To assist in menu planning and pricing.
21. Development and maintenance of department manual.
22. Supervision of weekly payroll input.
23. Be available to Hotel Staff at all times in case of emergency.
24. Must have a complete knowledge of Fire Procedures.
25. All other duties as directed by the General Manager or Assistant General Manager.
26. Participation in Manager on Duty shifts as required.
27. Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
28. Assure the maintenance of bar control policies.
29. Assure completion of requisitions where deemed necessary.
30. Assure the completion of weekly schedule and shift duties while:
a. Maintaining a labour cost below the maximum of 15%.
b. Assuring adequate and consistent
31. Completion of monthly inventory.
32. Assure timely completion of function bills.
33. Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.
34. Purchasing of purchase requirements of small wares, linens requirements etc.
35. Directly responsible for larger groups…overseeing medium and smaller groups:
36. Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
37. Ensuring that services meet customer specifications.
38. Quality of meeting room set-up.
39. Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
40. Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
41. Establish a rapport with groups to ensure guest satisfaction and repeat business.
42. Minimize number of customer complaints.
43. Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
44. Staff professional attitude and proper meeting Company appearance and uniform standards.
45. Teamwork-Relations with co-workers and management.
46. Quality of Food & Beverage services and department phone handling.
47. Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty.
48. Responsible for staff training and development.
49. Ensure all staff have ‘Smart Serve’ certification.
50. Personnel selection.
51. Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor.
52. Proper termination procedures must be followed.
53. Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.
54. High employee retention.
55. Personal development and growth.
56. Discipline of personnel when required.
57. Responsible for overseeing all scheduling within the department.
58. Participation towards overall Hotel Maintenance and cleanliness.
59. Achieving service that exceeds expectations.
60. Overall maintenance of the operation at a level in keeping with the standards prescribed.
61. Minimize the number of Workmen’s Compensation claims.
62. Report any deficiencies in equipment and facilities.
PREREQUISITES:
EDUCATION:
Post Graduate or Degree or three years Diploma in hotel Management or equivalent.
EXPERIENCE:
Previous experience in similar Job role or minimum 4 years experience as Banquet Supervisor. Proven track records
F) Houseperson
REPORTS TO: Head House person / Desk Control Supervisor
POSITION SUMMARY:
Respond promptly to requests from guests and other departments. Identify and report preventative or other maintenance issues in public areas or guest rooms. Performs any combination of the following tasks to maintain guestrooms, working areas, and the hotel premises in general in a clean and orderly manner.
HOUSEPERSON DUTIES AND RESPONSIBILITIES:
1. Cleans rugs, carpets and upholstered furniture using a vacuum cleaner, broom and carpet shampoo machine.
2. Cleans rooms, hallways and restrooms.
3. Washes walls and ceiling, moves furniture’s and turn mattress.
4. Sweeps, mops, scrubs, waxes and polishes floor.
5. Dusts and polishes metalwork.
6. Collects soiled linen for laundering.
7. Received linen supplies from floor shoots.
8. Maintains housekeeping carts.
9. Removes trash collected by room attendants.
10. Walk all assigned floors at beginning and end of shift to collect Newspaper bags, newspapers, trash, soild linen.
11. Pickup clean linen and refill the par stock of linen on each floor pantry.
12. Deliver towels, cribs, cots and other items to the guest rooms on requests.
13. Perform duties of room attendant when necessary.
14. Sort linen, stock room attendant closets.
15. Refill the par stock of guest aminities and supplies on each floor pantry.
16. Help the room boys / house maids with the heavy lifting when super cleaning / spring cleaning of rooms.
17. Clean all public areas in the prescribed manner while following department standard operating procedures.
18. Remove soiled linen and trash from the pool side and other service area and take to appropriate locations in the prescribed manner.
19. Assist room boys / house maid with placing bed boards, roll-ways beds, extra bed etc.
20. Report missing / found articles, damage or merchandise problems to the housekeeping supervisors.
21. Respond at all times in a friendly, helpful manner to guests and other colleagues.
22. Take up any tasks assigned by the supervisors as and when needed.
23. Report to work in required uniform and in adherence with the Hotels Dress Code Policy.
24. Must be able to work independently and as a team player
PREREQUISITES:
Speak with others using clear and professional language. Support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
EDUCATION:
High School or equivalent or 1 Year diploma in hotel management.
EXPERIENCE:
Previous housekeeping experience preferred. Freshers with no experience are also considered.
G) Receptionist
REPORTS TO: Front office manager
POSITION SUMMARY:
Represents the Adriatik hotel to the guest throughout all stages of the guest’s stay. Determinate’s a guest’s reservation status and identifies how long the guest will stay. Helps guests complete registration cards and then assigns rooms, accommodating special requests whenever possible.
Verifies the guest’s method of payment and follows established credit-checking procedures. Places guest and room information in the appropriate front desk racks and communicates this information to the appropriate hotel personnel.
GUEST SERVICE ASSOCIATE DUTIES AND RESPONSIBILITIES:
1. Register guests and assigns rooms. Accommodates special requests whenever possible.
2. Assists in pre-registration and blocking of rooms for reservations.
3. Thoroughly understand and adheres to proper credit, check- cashing, and cash handling policies and procedures.
4. Understands room status and room status tracking.
5. Knows room locations, types of rooms available, and room rates.
6. Must be sales-minded. Presents options and alternatives to guests and offers assistance in making choices.
7. Uses suggestive selling techniques to sell rooms and to promote other services of the hotel.
8. Knows the location and types of available rooms as well as the activities and services of the property.
9. Coordinates room status updates with the housekeeping department by notification housekeeping of all checkouts, late checkouts, early check-ins, special requests, and day use rooms.
10. Possesses a working knowledge of the reservations department. Takes same day reservations and future reservations when necessary. Knows cancellation procedures.
11. Maintains guest room key storage, and maintains and supervises access to safe deposit boxes.
12. File room keys ( only for manual room key hotels)
13. Knows how to use front office equipment.
14. Process guest check-outs.
15. Performing cashier related functions like posting charges to guest accounts, raising paid out’s, currency exchange,
16. Follows procedures for issuing and closing safe deposit boxes used by guests.
17. Works closely with the housekeeping department in the keeping room status reports up to date and coordinates requests for maintenance and repair work.
18. Uses proper telephone etiquette.
19. Performs cashiering tasks like bill/invoice settlement, posting charges to the guest, paid out’s, Foreign currency exchange etc.
20. Uses proper mail, package, and message handling procedures and record details in the courier Mail Register.
21. Advise guest of any messages, mail, faxes, etc. received for them.
22. Inform guest of the room safe and mini-bar key and room key procedures.
23. Issue parking passes/validate valet parking tickets.
24. Communicate services and amenities of the hotel to guests.
25. Obtain proper identification for tax-exempt guests and attach the form to registration card.
26. Direct Bell Person to escort guest and transport their luggage to the room.
27. Reads and initials the pass-on log and bulletin board daily. Is aware of daily activities and meetings taking place in the hotel.
28. Attends department meetings.
29. Reports any unusual occurrences or requests to the manager or assistant manager.
30. Knows all safety and emergency procedures, Is aware of accident prevention policies.
31. Maintains the cleanliness and neatness of the front desk area.
32. Understand that business demands sometimes make it necessary to move employees from their accustomed shift to other shifts.
33. Advise guest of any messages, mail, faxes, etc. received for them.
PREREQUISITES:
EDUCATION:
High school graduate or equivalent. Must speak, read. Write, and understand the primary language used in the workplace.
Must be able to speak and understand the primary language used by the guests who visits the hotel.
EXPERIENCE:
Previous hotel-related experience desired.
Physical:
Requires fingering, grasping, writing, standing, sitting, walking, repetitive motions, hearing, visual acuity,
and may on occasion have to lift and carry up to 40 pound.
H) Spa Therapist
REPORTS TO: Spa Manager / Spa Supervisor
POSITION SUMMARY:
Handling all massages as per the hotels operational and treatment standards. Responsible for all massages and treatment related activities, and for the safety of the guests in the massage room. Maintains appropriate standards of conduct, dress, hygiene, uniform appearance and posture of himself / herself and all personnel involved in the massage room operation.
Spa Therapist Duties and Responsibilities:
1. Perform opening and closing procedures.
2. Schedule guest appointments.
3. Arrange workstation, treatment room, and drapes.
4. Helps promoting the massage to the SPA members and the hotel guests.
5. Monitor stock levels of oils and creams and ensures that par stock levels are maintained at all times.
6. Provides individualised bodywork treatments that meet the guests needs and expectations.
7. Be thoroughly familiar and able to recommend Spa products and treatments as well as know pertinent hotel information.
8. Obtains the basic medical history for a client, assesses any problems or
conditions and suggests appropriate therapy based on current health of client.
9. Assess guest needs and inquire about contraindications like any allergies, high blood pressure, and pregnancy before beginning the service.
10. Maintains spa and treatment room appearance, cleanliness according to standard operating procedures.
11. Maintain knowledge of hours of operation, memberships, reservations, fees, treatments, products and merchandise as well as pertinent hotel information.
12. Set up and organise workstation with designated supplies, forms and resource materials; report shortages to supervisor.
13. Be familiar with all hotel/spa packages, promotions, prices and rates.
14. Ensures that a high standard of service is maintained throughout the spa.
15. Provide massage services to guests using props and/or products.
16. Maintain complete knowledge of correct maintenance and use of equipment, Also use equipment only as intended.
17. Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
18. Maintain positive guest relations at all times and maintain client details and confidentiality.
19. Try to resolve guest complaints, ensuring guest satisfaction and inform the management about any incidents or guest complaints.
20. Handle emergency procedures and report any accidents to your manager and security.
21. Handle inappropriate guest behaviour as per the hotels standard operating procedures for Inappropriate conduct for guests and therapists.
22. Frequently check with guest to promote comfort, safety and security throughout service.
23. Fill out necessary reports or data at the end of each session.
24. Attend all scheduled meetings, classes and training sessions; knowledge required within the Spa must be passed on to co-workers.
25. Assists with washing and folding of all linens used in treatment rooms.
26. Assists in all areas of recreation and leisure operation as and when required.
27. Carry out any other duties assigned by management.
PREREQUISITES:
Physically fit and in good health (strength is not a major requirement, but stamina is necessary). Caring, positive attitude to clients. Genuine interest in helping clients overcome their physical problems. Extensive knowledge and experience of deep meditation and relaxation
EDUCATION:
High school diploma. Diploma or degree in a related field. Basic Computer skills.
EXPERIENCE:
Minimum 2 year’s massage experience in a luxury spa environment, preferably within a full service or luxury hotel.
