To support company’s philosophy and company culture through the use of Pillars and Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement

To provide recommendation and prepare wine and creative cocktail choice for the guest.

To be responsible for ensuring that their bars run smoothly and efficiently

To lead and communicate with his/her colleagues during the bar operation

To always following the production sequence of all beverage products and bar sequence of service.

To achieve the service and product delivery standards with a high degree of client care and service at all times

To provide recommendation and prepare wine and creative cocktail choice for the guest.

To co-ordinate the service of food and beverage efficiently and accurately.

To respond proactively to guest queries, followed by effective communication

To perform all duties related to restaurant opening/closing check list

To perform any other reasonable duties as required by his / her manager

To carry out daily, weekly and monthly inventory

To maintain cleanliness of bar countertop and assist with maintaining the cleanliness of the entire

Minimum of 3 years’ experience in the same position, preferably in luxury hotel/restaurant environment

Reading, writing and oral proficiency in the English language

Reading, writing and oral proficiency in the local Turkish language

Highly self-motivated and able to motivate others

Work in a safe, prudent and organized manner

Have an in-depth knowledge of beverages and wine

Must have excellent attention to details, and extensive service knowledge

Knowledge of specific hospitality industry applications

Ability to recognize customers and remember their preferences

Actively looking to be ‘Best in class’

Desire to understand and research competition

Bachelor’s degree in hospitality or other related field

The Recreation Manager reports directly to the Hotel Manager but works closely with the Head Butler, Food & Beverage, Executive Housekeeper and Director of Facilities and Operational Safety.

Responsible for all water sport activities in the resort both insourced (paddle boarding, Hobby cats, surfing, canoes, beach games) and outsourced (Jet ski, diving, Sea bobs)

Coordination of boat charter services from the welcome experience, picnic arrangements, tours and return experience

Oversee beach services provided by Beach Butlers and Beach Concierge to ensure a  beachside quality experience

Maintaining beach arrangements and daily pristine presence for guest

Handling of all towel arrangement

Booking and charge applications of cabana usage

Work closely with Head Butler in handling guest requests and tours

Training and scheduling of Life Guards according to local legal requirements

Excellent communication skills in all aspects: verbal, written and non-verbal

Fluent in Turkish and English. Additional languages would be beneficial

Professional and appropriate business appearance and presentation

Quality driven with a passion for excellence.

Must possess excellent organizational and interpersonal skills

Approachable, open-minded and fair

Answer all enquiries, in a professional and consistent way, ensuring all the guests needs are identified and options are pro-actively suggested
Ensure all reservation details are correctly entered into the property management systems and that guest information is accurately maintained
Ensure all confirmations are accurately sent out within 12 hours making personal references to their choices
Promote seasonal packages and current promotions to our guests
Ensure all other administrative duties are completed to Mandarin Oriental Hotel Group Standard Operating Procedures for the Reservations Department
Ensure an excellent working relationship with all colleagues within the hotel
Assist the Reservations Manager and Director of Revenue & Reservations

Minimum 2 years working experience in the 5-star luxury hotel environment
Proactive communications skills
Computer literate
Posses a friendly, energized and outgoing personality
Strong team player
Able to work concentrated and effective under pressure
Good English verbal and writing skills

To ensure the storage of operating equipment and the cleanliness and tidiness of the stores
To liaise with Chief Steward to ensure the perfect condition of all operating equipment
To monitor the purchasing and repair of all equipment
To monitor and manage breakages and losses to the hotel’s operating equipment
To handle special projects and assignments as assigned by the Chief Steward
Supervise F&B service by directing and guiding his/her colleagues
Ensure that the Back of House area is adequately staffed during his/her shift and to notify his/her superior of any shortages
Identify and carry out any specific training and development needs among the team

Minimum of 3 years experience in a similar position, preferable in luxury hotel/restaurant environment
Bachelor’s degree in hospitality or other related field
Highly self motivated and able to motivate others
Work in a safe, prudent and organized manner
Have an in-depth knowledge of back of house responsibilities
Be able to relate to all levels of guest and management
Have the ability to handle multiple tasks at one time
Must have excellent attention to details, and extensive organizational aptitude
Have mathematical skills, computer software aptitude and some hotel operation knowledge.
Knowledge of specific hospitality industry applications

Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.
Plan in conjunction with the Executive Chef and Venue Managers activities, promotions, menu implementations according to the annual marketing plans.
Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
Guide the kitchen section chefs and all his subordinates in decision-making and judgment.
Ensure that positive working relations with non-Food and Beverage departments are fostered, cooperating at all times.
Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
Ensure disciplinary and grievance procedures are properly adhered to and followed.
Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.
Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
Find ways to improve the efficiency of the operations, which will benefit our clients.
Create and develop new dishes and recipes by keeping up with the latest market trends.

Previous work experience in the same position in a four or five star hotel or similar restaurant for a minimum of 5 years.

Successful incumbent must have good knowledge of English spoken and written language.