We are actively recruiting for several positions. Please read below for more information.

Room Service and Banquet Server
Sous-Chef

Should you feel that you would be qualified for a listed position and should you wish to pursue a career opportunity with The Listel Hotel and O’Doul’s Restaurant & Bar please complete the attached APPLICATION FORM and forward it along with your resume for consideration to: chandra@thelistelhotel.com please list the job title of interest in the subject field of the email.

Thank you.

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Room Service & Banquet Server

Department: Food & Beverage Department
Reports To: Banquet Manager

Responsible for the smooth and efficient services in Room Service and Mini-bar; as well as related guest services. Continually maintain and exceed all standards of service, and guest satisfaction. Provide a joyfull, memorable, and relaxed stay for the guest.

This position offers training and experience in every aspect of hotel food & beverage operations.

Responsibilities include:

Room Service

• Taking room service orders, and assembling and delivering the order efficiently. Providing excellent customer service including customer needs assessment, meeting quality standards for service, and evaluation of customer satisfaction. Restocking and maintaining order and cleanliness in the service areas.

Mini Bars

• Checking mini bars accurately and restocking as required.

Banquets

• The ability to set a banquet room precisely according to the floor plan requirements. Banquet service and bartending.

Position requirements:

• Proven ability in customer service
• Excellent communication skills
• An eye for detail and the ability to multi-task
• Flexible schedule
• Team player
• Able to lift 25 kg
• Cash handling
• Basic Computer skills

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Sous-chef

Department: Food & Beverage Department
Reports To: Executive Chef

Responsible to assist in overseeing the day-to-day operation and efficiency of the kitchen brigade under the direction of the Executive Chef and the Executive Sous-chef, including quality, production and training of staff. To direct cooks in daily operations, and to maintain the quality and consistency of the hotel’s food products.

Responsibilities include:

• Directly overseeing day-to-day operations of the kitchen in conjunction with Executive Chef and Executive Sous-chef.
• Maintaining and increasing quality, variety and quantity of production as required.
• Participating in creating daily and weekly fresh sheets.
• Motivating and involving the kitchen staff.
• Ensuring the smooth running of the kitchen.
• Menu planning – conceptualizing and implementing new menu with the Executive Chef’s and the Executive Sous-chef’s approval and direction
• Overseeing quality of purchases
• Ensuring freshness of the products used in food preparation.
• Controlling turnover of products.
• Controlling inventory in all fridges and freezers.
• Assisting the Executive Chef in planning and holding staff meetings.
• Taking a responsible role in managing food and labour costs.
• Maintaining a high level of cleanliness and hygiene in producers (staff) and kitchen.
• Training of staff.
• Assisting the Executive Chef and Executive Sous-chef in evaluating staff members.
• Communicating with Executive Chef and Executive Sous-chef regarding functions, staff issues, products and promotions
• Ensuring strong employee relations with kitchen and hotel staff.
• Coaching and counseling of staff on pertinent issues.

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