Commis Di Sala - Sheraton Parco De' Medici

Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.Core ResponsibilitiesManaging Day‑to‑Day Operations: Supervises and manages employees; manages all day‑to‑day operations; understands employee positions well enough to perform duties in employees' absence; maintains service and sanitation standards in restaurant, bar/lounge and room service areas; reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.Leading Food and Beverage Team: Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example; encourages and builds mutual trust, respect, and cooperation among team members; serves as a role model to demonstrate appropriate behaviors; identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills; develops specific goals and plans to prioritize, organize, and accomplish work; ensures and maintains the productivity level of employees; provides leadership, vision and direction to bring together and prioritize departmental goals efficiently and effectively; ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow‑up and hands‑on management; ensures compliance with all applicable laws and regulations; ensures compliance with food handling and sanitation standards; ensures staff understands local, state, and Federal liquor laws; establishes and maintains open, collaborative relationships with employees; establishes guidelines so employees understand expectations and parameters; monitors alcohol beverage service in compliance with local laws.Ensuring Exceptional Customer Service: Provides services that are above and beyond for customer satisfaction and retention; improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed; manages day‑to‑day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis; displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations; empowers employees to provide excellent customer service; acts as the guest service role model for the restaurants; handles guest problems and complaints; meets with guests on an informal basis to obtain feedback on quality of food and beverage, service levels and overall satisfaction; ensures corrective action is taken to continuously improve service results; incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement; manages service delivery in outlets to ensure excellent service from point of entry to departure.Managing and Conducting Human Resource Activities: Provides guidance and direction to subordinates, including setting performance standards and monitoring performance; identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others; ensures employees are treated fairly and equitably; strives to improve employee retention; ensures employees receive on‑going training to understand guest expectations; solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns; strives to improve service performance; ensures recognition is taking place across areas of responsibility.Additional Responsibilities: Provides information to supervisors, co‑workers, and subordinates by telephone, in written form, e‑mail, or in person; analyzes information and evaluating results to choose the best solution and solve problems; assists servers and hosts on the floor during meal periods and high demand times; recognizes good quality products and presentations; supervises daily shift operations in absence of Assistant Restaurant Manager; oversees the financial aspects of the department including purchasing and payment of invoices.Candidate ProfileEducation: High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.Alternative: 2‑year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.Discounts on hotel rooms, gift shop items, food and beverage across the company.Learning and development opportunities online, on the job and in class.Charity events, Wellbeing activities through the TakeCare program.Experienced management & motivated and engaging colleagues.Canteen service and uniform.Position SummaryThe St. Regis Rome is casting for a Bartender for the opening of the new exclusive Akira Back restaurant. The role will provide outstanding customer service to international guests while delivering service to the highest standards.Core ResponsibilitiesRepresent and be the face of the AB restaurant to all guests.Strong task and time management abilities.Interact with guests with exceptional interpersonal and communication skills.Positive, engaging personality and professional appearance.Create classics and innovative drinks exceeding guests' needs and expectations.Assess guests' needs and preferences and make recommendations.Make recommendations and answer all related inquiries.Prepare and serve drinks in accordance with standard recipes.Peel, slice and pit fruit for garnishing drinks.Mix and garnish cocktails according to standard specs.Restock and replenish bar inventory and supplies.Serve snacks to guests seated at the bar.Up‑sell drink and food to guests.Respond promptly to requests from guests in a polite and professional way.Keep eye on detail and own initiative.Attempt to limit problems related to guests' excessive drinking by following established procedures.Process transactions using the POS system.Prepare checks for guests or open tabs.Process guests payments, by using CC or room number.Arrange glasses and bottles into attractive and functional displays.Ensure clean glasses, bar equipment and working areas.Comply with all health, safety and hygiene standards and policies.Order and restock bar inventory (Requisitions, fruit orders…).Stay guests focused and provide excellent guests' experience.Maintain confidentiality of proprietary information; protect company assets.Support all co‑workers and treat them with dignity and respect.Comply with quality assurance expectations and standards.Maintain bars as clean as possible and use quiet times to clean, tidy up.Candidate ProfilePossess a good command of Italian and English.Exceptional storytelling and guest engagement skills.An excellent verbal manner and proven customer service skills.Good organization skills with attention to detail.Good knowledge or experience of the hospitality industry; Asian, Japanese or fusion dining concept preferred.A team player with flexible & positive attitude.Passion for the hospitality industry.Able to work in a fast paced environment & remain calm under pressure.Demonstrate experience in complaint handling.Availability to work late nights, weekends and bank holiday as we operate 365 days a year.Discounts on hotel rooms, gift shop items, food and beverage across the company.Learning and development opportunities online, on the job and in class.Charity events, Wellbeing activities through the TakeCare program.Experienced management & motivated and engaging colleagues.Canteen service and uniform.SommelierPosition SummaryReporting to the F&B Service & In Room Dining Manager, the Sommelier will be part of a team of high‑level professionals with a strong passion for F&B. Their role involves creating an enriching wine experience for guests, managing wine inventory, and leading staff in wine knowledge.Core ResponsibilitiesRepresent and be the face of the hotel/bar to all guests.Pair and suggest wines that will best complement each particular food menu item.Request new wines and products to complement existing menu selections.Research new wine trends and benchmark competitors.Conduct staff wine tastings per company SOP and applicable laws.Conduct period inventories to ensure percentage cost is at or below budgeted levels.Order and conduct inventory of specialty wine equipment and glassware.Create and update wine lists for outlets or restaurants.Design and implement wine promotions and incentive programs.Meet with wine distributors, wineries, and purveyors to stay abreast of latest products and ensure positive vendor relationships.Update and maintain wine list.Attend wine tastings and training to continue self‑education and development.Answer guest questions or concerns regarding the origin, vintage, and style of various wines.Decant wines appropriately to the wine type.Issue, open, and serve wine/champagne bottles, ensuring guest satisfaction.Monitor inventory of wine cellar, ensuring appropriate quality and amounts of wine, proper storage and disposal of wines, and replenishing cellar as needed.Train and educate server and bartender staff on wine origin, vintage, styles, and pairings.Conduct vintage and BIN number checks.Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.Ensure that coolers, freezers, bread drawers, and steam wells are set at the correct temperatures and labeled; record equipment and food temperatures on HACCP chart.Complete scheduled inventories (e.g., opening inventory) of supplies, food, and liquor to check stock and requisition necessary supplies.Report any employee, guest, and/or vendor incidents and accidents to management and Loss Prevention at the time of the incident and/or accident.In charge of the Restaurant Outlets in the absence of the Director of Restaurants, Bars, and Events.Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.Update MICROS system menus as required.Contribute to team effort by accomplishing related results as needed.Follow Standard Operating Procedures and brand identity guidelines.Comply with all health, safety and hygiene standards and policies.Balance the cash register at the start and close of each shift.Help others when required.Candidate ProfileExperience as Sommelier in luxury and lifestyle hospitality.Possess a good command of English and Italian.An excellent verbal manner and proven customer service skills.Good knowledge or experience in the hospitality industry.Good organization skills with an attention to detail.A team player with flexible & positive attitude.Good leadership and training experience.Passion for the hospitality industry.Able to work in a fast‑paced environment & remain calm under pressure.Demonstrate experience in complaint handling.Availability to work late nights, weekends and bank holiday as we operate 365 days a year.Discounts on hotel rooms, gift shop items, food and beverage across the company.Learning and development opportunities online, on the job and in class.Charity events, Wellbeing activities through the TakeCare program.Experienced management & motivated and engaging colleagues.Canteen service and uniform.Position SummaryReporting to the Executive Chef, the Chef de partie will be responsible for preparing and presenting sushi and Japanese‑inspired dishes according to Akira Back brand standards while ensuring exceptional quality, consistency, and guest satisfaction.Core ResponsibilitiesPrepare ingredients for cooking, including portioning, chopping, and storing food; wash and peel fresh fruits and vegetables; weigh, measure, and mix ingredients.Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist; prepare cold foods.Operate ovens, stoves, grills, microwaves, and fryers; test foods to determine if they have been cooked sufficiently; monitor food quality while preparing food.Set‑up and break down workstation; serve food in proper portions onto proper receptacles; wash and disinfect kitchen area, tables, tools, knives, and equipment; check and ensure the correctness of the temperature of appliances and food.Follow company and safety policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information and protect company assets.Support fellow team members during busy service periods; participate actively in training sessions and professional development programs; maintain a positive and professional attitude at all times.Candidate ProfileMinimum 2 years of experience in a sushi, Japanese, or Asian restaurant environment.Knowledge of sushi rice preparation and fundamental Japanese culinary techniques.Experience preparing nigiri, sashimi, and sushi rolls.Strong knife skills and understanding of fish handling procedures.Understanding of food safety, sanitation, and hygiene standards.Ability to work efficiently in a high‑volume and fast‑paced environment.Excellent teamwork and communication skills.Availability to work evenings, weekends, and public holidays.A team player with flexible & positive attitude.Passion for the hospitality industry.Great teamwork skills and attention to detail.Positive outlook and outgoing personality.Ability to work in a fast‑paced kitchen environment while maintaining high standards of quality and professionalism.Preferred: Experience in luxury hotels or upscale Japanese restaurants; experience with fish butchery and seafood fabrication; knowledge of Japanese ingredients and products; previous experience with contemporary Japanese or fusion cuisine.Food Safety Certification.Discounts on hotel rooms, gift shop items, food and beverage across the company.Learning and development opportunities online, on the job and in class.Charity events, Wellbeing activities through the TakeCare program.Experienced management & motivated and engaging colleagues.Canteen service and uniform.Sommelier – Specialty RestaurantPosition SummaryReporting to the Specialty Restaurant Manager, the Sommelier will be responsible for creating an exceptional wine and sake experience for guests, managing wine inventory, and leading staff in wine knowledge at the AB Restaurant.Core ResponsibilitiesRepresent the AB brand and deliver exceptional guest experience.Pair and suggest wines and sake that will best complement each particular food menu item.Identify and propose new wines and sake products to complement existing menu selections.Research new wine and sake trends and benchmark competitors.Conduct staff wine and sake tastings with company SOP and applicable laws.Conduct period inventories to ensure percentage cost is at or below budgeted levels.Order and conduct inventory of specialty wine equipment and glassware.Create and update wine and sake lists for outlets or restaurants.Design and implement wine and sake promotions and guest engagement initiatives.Meet with wine and sake distributors, wineries, and purveyors to stay abreast of latest products and ensure positive vendor relationships.Curate, update and maintain wine and sake lists.Attend wine tastings and training to continue self‑education and development.Answer guest questions or concerns regarding the origin, vintage, and style of various wines.Decant wines appropriately to the wine type.Issue, open, and serve wine/sake/champagne bottles, ensuring guest satisfaction.Monitor inventory of wine cellar, ensuring appropriate quality and amounts of wine, proper storage and disposal of wines, and replenishing cellar as needed.Train and educate server and bartender staff on wine origin, vintage, styles, and pairings.Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.Ensure that coolers, freezers are set at the correct temperatures and labeled and record equipment and food temperatures on HACCP chart.Complete scheduled inventories for wine and sake at the end of each month.Report any employee, guest, and/or vendor incidents and accidents to management and Loss Prevention at the time of the incident and/or accident.Act as a key operational leader within the restaurant, ensuring service standards are maintained.Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.Update MICROS system menus as required.Contribute to team effort by accomplishing related results as needed.Follow Standard Operating Procedures and brand identity guidelines.Comply with all health, safety and hygiene standards and policies.Balance the cash register at the start and close of each shift.Help others when required.Candidate ProfileA team player with flexible & positive attitude.Passion for the hospitality industry.Possess a good command of English and Italian.Experience as Sommelier in luxury hospitality; Asian, Japanese or fusion dining concept preferred.Exceptional storytelling and guest engagement skills.An excellent verbal manner and proven customer service skills.Good organization skills with an attention to detail.Able to work in a fast paced environment & remain calm under pressure.Demonstrate experience in complaint handling.Strong grooming standards and professional presentation.Availability to work late nights, weekends and bank holiday as we operate 365 days a year.Discounts on hotel rooms, gift shop items, food and beverage across the company.Learning and development opportunities online, on the job and in class.Charity events, Wellbeing activities through the TakeCare program.Experienced management & motivated and engaging colleagues.Canteen service and uniform.Equal Employment Opportunity StatementMarriott International is an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. #J-18808-Ljbffr