ASSISTANT MAITRE Main purpose: The Assistant Maître is one of our ambassador in the Restaurant, assisting the Maître in various F&B duties such as in supervising the staff line, in welcoming guests and in ensuring the Guests are satisfied. Reports to: Restaurant Manager. Main duties & responsibilities: - Provide an excellent and tailor made culinary experience to our Guests according to our service standards and procedures; - Oversee the Restaurant service; - Create and maintain a professional relationship with Guests; - Create and maintain a professional relationship with colleagues and other departments; - Anticipate guests needs and handle Guest comments and complaints when needed; - Assist the Maître in training and developing staff in everyday operations according to our standard and procedures; - Assist the Maître on monitoring stock levels and alignment to the department financial objectives; - Support the Sommelier in the wine selling process, service and recommendation; - Handle administration tasks as required; - Comply with H&S national rules and company instructions; - Assist the Maître in overseeing the service, ensuring smooth operation, and resolving any issues that may arise; - Assisting in taking reservations, managing waiting lists, and ensuring accurate seating arrangements. We offer: - Seasonal contract according to C.C.N.L. Settore Turismo. - Learning & development activities and career opportunities. - Opportunity to stay in one of our hotels at a reduced rate (35€ per night) upon reaching 6 working months. You will also be entitled to 50% discount at bars and restaurants of the Company and 20% discount on wellness treatments at our Spa and on products "Irene Forte". - Staff celebrations. Competencies required: - Managing Team Performance: Sets high standards for oneself and Team Members, provides guidance, development and takes corrective action in order to achieve consistently high levels of service. - Personal Effectiveness: Adapts interpersonal style and skills so that high quality results are achieved. Modifies behavior to accommodate for certain individuals, situations and different tasks. - Personal and team development: Seeks opportunities to learn and to develop themselves and others in order to add value to the performance of the department and hotel. - Business awareness: Understands the direct connection between day-to-day service delivery and how it impacts departmental, hotel and company success. - Service excellence: Delivers service standards, which consistently exceed guest expectations. - Technically skilled: Demonstrates and understands job requirements and displays the technical skills and knowledge required to perform job well and in line with the departmental SOPs. Other requirements: - Professional experience at an international level, preferably in a Restaurant, in the same role; - English knowledge at Intermediate/Advanced level; - Professional knowledge of Italian cuisine and Italian & International wines; - Valid HACCP certification; - Knowledge of F&B management software; - Passion for service and ambition to grow professionally; - Flexibility; - Attention to detail.