Room Service Team Leader, 35-38 Hrs weekA little bit about us: Nestled on fifty acres of absolute beach front paradise, Elements of Byron is an award-winning resort offering luxury accommodation options, multiple Food and Beverage offerings, world-class resort facilities and unforgettable experiences. Barefoot luxury at every step.Your role as Team Leader will require you to converse with our guests over the phone by explaining our room service menu options, assist with dietary requirements, pack and deliver room service orders ready for delivery to our guests via our resort buggy. Your strong attention to detail, ability to work under pressure and prioritise, while maintaining strong communication channels with the kitchen and restaurant teams will see you excel. As we are set on 50 acres, your confident driving ability and experience driving resort buggies will be highly regarded.We require you to be available 5 days a week, including weekends (35-38 hours) and have flexibility to work either 4pm - 10pm or 3pm - 9pm.To be successful you will have an RSA and NSW Food Handler Basics certificate, be a strong team player working well with colleagues, floor staff and our kitchen teams to ensure the smooth and efficient running of our Room Service section.RequirementsPrevious experience working as a Food and Beverage Team Leader delivering room service.Preferably an Australian permanent resident with a commitment to longer term employment.Previous hotel, resort or restaurant experience would be highly regarded.Availability to work a variety of hours and days.Current NSW RSA and drivers licence.Current NSW Food Handler Basics Training Certificate or happy to complete.The ability and flexibility to work various rostered shifts, including early mornings, late evenings and weekends.High standard of grooming, presentation and communication.Experience driving resort buggies would be highly regarded.Confidence in conversing with our guests and clients.Actively demonstrate pride in your work.Strong work ethic and punctuality.
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