Our job offers
Missions
- Coordinate room set-up, event organization and follow-up
- Follow up and serve food and beverages
- Working closely with the restaurant and kitchen
- Take charge of event billing
- Deputise for the Events and Seminars Manager during his or her absences, maintaining commercial contact with customers and supervising department staff.
- Cultivate and create cordial relations with customers in order to build loyalty in accordance with our high standards
- Automatic work
- Be present during events and be the direct and close contact with the customer
- Checking and monitoring the smooth running of banquets and seminars
- Continuously ensure that customers receive a service corresponding to the standards set for the department.
- Be demanding and critical of service quality
Missions
- Create and make desserts according to the seasons and our customers' specific requirements
- Plating of gourmet desserts, brasserie desserts and banquets
- Monitor and control stocks of required products, and draw up a provisional list of requirements
- Apply and enforce HACCP rules
- Demonstrate creativity when developing the menu with the Pastry Chef
- Plan tasks according to production
Missions
- Preparing dishes according to the seasons and our customers' special requests for banquets
- Plating of gourmet, brasserie and banquet dishes
- Demonstrate creativity in developing the menu with the Chef and Sous-Chef de cuisine
- Applying HACCP rules
- Plan tasks according to production with the Head Chef
- Participate in the creation of the menu
- Guarantee the consistent quality of your party's dishes
Missions
- Welcome our customers and provide them with clear advice tailored to their desires
- Take orders, follow up and serve food and beverages
- Manage set-ups, invoicing and collections
- Prepare and serve drinks and cocktails in line with the catering concept (small menu)
- Cultivate and create cordial relations with customers in order to build loyalty in accordance with our high standards
- Support the Manager in all
- Automatic work
Missions
- Preparing dishes according to the seasons and our customers' special requests for banquets
- Plating of gourmet, brasserie and banquet dishes
- Demonstrate creativity in developing the menu with the Chef and Sous-Chef de cuisine
- Applying HACCP rules
- Plan tasks according to production
We look forward to receiving your complete application by email or post at the address below:
Beau-Rivage Hotel
Human Resources
Esplanade du Mont-Blanc 1
2000 Neuchâtel
