Open University-B130 Tma01

1225 Words5 Pages
Having worked within the 5* Food and Beverage Industry for the last 6 years, it is evident that there is far more to a Chef De Rang Position than meets the eye. Simply listing my job description would not even go halfway to describing the key components of working within The Celtic Manor Resort. I feel that the simplest way to define my particular job role, and duties of responsibility, is to separate they key components into 5 key areas of focus. 1. Define what I am looking for Everyone in my team needs to know exactly what defines outstanding service for our guests and for the resort as a whole entity. It is my responsibility to start by defining our values; what are the non-negotiables and what defines the culture of the hotel. This is not just relevant to my hotel imparticular, but to the Food and Beverage Industry as a whole. Once a team understands these, we can communicate them to eachother as a team and bring them to life by identifying the actions and behaviours that make this happen. Using this as a basis for recruitment is a great start as it enables us, as a team to ensure that the appropriate staff are recruited and therefore avoids the uphill struggle, to train new members of the team to these important and high standards. It is important to consider the style of the hotel and the type of guests who stay with us. What are their expectations in terms of service? It is my role to communicate this to the team, ensuring that they are in full understanding of the standards required. This is sometimes easier said than done; we are often talking about abstract concepts and emotions but we need to make these as tangible as possible. For example if we are talking about a friendly welcome, what defines a friendly welcome; do we want the ‘Labrador puppy’ approach of being all over somebody the second they pull up in the car park, or do we (or our

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