Provides efficient and prompt service to guests in all F&B outlets, as well as in outside catering function, adheres to the Hotel’s rules & regulations and performs ancillary duties.
Ready to perform odd hours of work, including Sundays, Public
Holidays and cyclonic days;
Having a pleasant and outgoing personality;
Fluent in both English and French;
Able to demonstrate excellent leadership and communication skills.
QUALIFICATIONS AND EXPERIENCE:
School Certificate or equivalent;
A NC 3 in Food and Beverage from the Hotel School or equivalent;
Previous experience in a similar field is essential.
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