job roles
chalet host
job description
To provide a home from home environment for guests on holiday with TUI, both with a high quality weekly menu (consisting of breakfast, afternoon tea and evening dinner) and with a clean and hygienic environment for people to relax in. To be a naturally sociable, enthusiastic front line staff member with the flexibility and adaptability to fit in to any chalet role in any resort.
key accountabilities & responsibilities
Budget Management
Cost effective delivery of an interesting, appropriate, and healthy weekly menu including breakfast, afternoon tea and 3 course evening dinner. (Packed lunches, canapés and petit-fours may also be required). Shopping and ordering of supplies to supply the above menu each week at the correct budget.
Catering and Food Service Duties
Adhering to health and hygiene regulations at all times while in the chalet both for storage, preparation, cooking, holding and serving food.
Providing a comfortable yet professional environment for guest to eat and relax in.
Cleaning Duties and Housekeeping Duties
Daily housekeeping duties to maintain high standards of cleanliness throughout the chalet.
Bed making.
Deep cleaning on transfer days of all aspects of the chalet.
Communication
Provide friendly and informative welcome speech and to give pleasant and appropriate interaction with guests throughout their holiday.
Keep line manager and all staff informed on all relevant customer and chalet issues & updates.
Escalate or communicate to line manager issues which cannot be resolved within the chalet.
Weekly Reports and Accounts Paperwork
Weekly chalet report.
Weekly menu plan.
Customer service feedback.
Health, Safety and Hygiene related reports.
Any other paperwork required by your line manager.
Problem Solving
Helping to solve any customer issues as they arise.
Customer Service
Being the first point of contact for customers.
Cost effective delivery of an interesting, appropriate, and healthy weekly menu including breakfast, afternoon tea and 3 course evening dinner. (Packed lunches, canapés and petit-fours may also be required). Shopping and ordering of supplies to supply the above menu each week at the correct budget.
Catering and Food Service Duties
Adhering to health and hygiene regulations at all times while in the chalet both for storage, preparation, cooking, holding and serving food.
Providing a comfortable yet professional environment for guest to eat and relax in.
Cleaning Duties and Housekeeping Duties
Daily housekeeping duties to maintain high standards of cleanliness throughout the chalet.
Bed making.
Deep cleaning on transfer days of all aspects of the chalet.
Communication
Provide friendly and informative welcome speech and to give pleasant and appropriate interaction with guests throughout their holiday.
Keep line manager and all staff informed on all relevant customer and chalet issues & updates.
Escalate or communicate to line manager issues which cannot be resolved within the chalet.
Weekly Reports and Accounts Paperwork
Weekly chalet report.
Weekly menu plan.
Customer service feedback.
Health, Safety and Hygiene related reports.
Any other paperwork required by your line manager.
Problem Solving
Helping to solve any customer issues as they arise.
Customer Service
Being the first point of contact for customers.
key relationships (internal & external contacts)
Resort Chalet Managers: Consultation, advice, feedback, budgetary and customer service feedback, skills management and personal development.
Staff Trainers: Consultation, advice, feedback, skills management and personal development.
Nannies: Planning of healthy, balanced and liked children's menus during the guests stay.
Guests: Point of contact, consultation, feedback. Ensuring their expectations are surpassed.
Suppliers: Ordering, feedback on supplies, bill checking.
Owners: Ensuring they are happy with all aspects of your/our running of the chalet.
Staff Trainers: Consultation, advice, feedback, skills management and personal development.
Nannies: Planning of healthy, balanced and liked children's menus during the guests stay.
Guests: Point of contact, consultation, feedback. Ensuring their expectations are surpassed.
Suppliers: Ordering, feedback on supplies, bill checking.
Owners: Ensuring they are happy with all aspects of your/our running of the chalet.
key skills, knowledge, experience and competencies
Competencies and experiences
Culinary Skills and food presentation.
Housekeeping and cleaning.
Teamworking.
Customer Focus.
Budgeting.
Culinary Skills and food presentation.
Housekeeping and cleaning.
Teamworking.
Customer Focus.
Budgeting.
4 key technical skills (assessment criteria)
Technical Skills 1: Culinary flair and experience is desirable although an interest or passion in food can be developed in to a talent through our training courses.
Technical Skills 2: Naturally sociable and enthusiastic personality.
Technical Skills 3: Well organised, professional and dedicated with an ability to be flexible and adaptable.
Technical Skills 4: Exceptional standards of cleanliness and hygiene on both a professional and personal level.
Technical Skills 2: Naturally sociable and enthusiastic personality.
Technical Skills 3: Well organised, professional and dedicated with an ability to be flexible and adaptable.
Technical Skills 4: Exceptional standards of cleanliness and hygiene on both a professional and personal level.
