Food & Beverage Operational Assistant, Executive Sous Chef & Reservations Agent

Assist the Housekeeper in the operative organization of the department, ensuring that the cleanliness and good presentation of the rooms is maintained.

Executive Sous Chef

1 Constantly supervise the operation and service of the kitchen to ensure that established standards are met.

2 Ensure compliance with the budget and costs of the kitchen area.

3 Supervise the opening and operation of the kitchens, verifying that the consumption centers have the necessary supplies for the operation and follow up on the shortages.

4 Assist to daily meetings with the Executive Chef and Chef de Partie to plan the day's operation.

5 Authorizes the assembly of buffets and ensure that they meet the guests’ needs.

6 Constantly monitors the guest's satisfaction to follow up on the areas of opportunity reported.

7 Supervises special events to ensure that the needs determined within the BEO`s are met. 

8 Monitor and coordinate the preventive maintenance of the area, ensuring that the planned is complied with.

9 Request corrective maintenance of the area monitoring that the repairs are satisfactory.

10 Verify that the suppliers of fruits, vegetables, meat, fish and seafood comply with the established standards and that the products to be delivered are in perfect condition, verifying the quantities to avoid waste, as well as the correct protection in the

Reservations Agent:

1 Process TTOO and travel agencies reservations making sure them have a reply the same day. 

2 Check the reservations in the system and add support to each reservation. Communicate them to Reception. 

3 Keep the reservation requests updated for a reliable forecast.

4 Maintain the system updated with the daily load reported by the different TTOOs sold by the hotel, as well as other tasks of the Department.

5 Reconfirm the reservations daily to validate that they are still active, and that the payment depends on the TTOO.

6 According to the daily reservation list, prepare the file of arrivals by physically attaching the corresponding support to the system in order to share it with the departments involved (Reception, Billing, Audit, etc.).

7 Verify Advanced Reservation Payments.

8 Record the future availability of rooms in the reservation base.

9 Deal with telephone calls from direct clients, travel agents in terms of the price of services and general information they request, direct sales by telephone for stays and up-grades.