47 jobs found

Minimum 1 year experience Ability to work under pressure Ability to adapt to organization and follow quality standards Guest orientated Good personality Autonomy Positive attitude Fluent in English and French

Formation hôtelière Expérience minimum 1 an Capacité à travailler sous pression Bonne personnalité Sens commercial Sens de l'accueil Bonne expression français/anglais

Basic bookeeping ACCA Level 1 or intention to start ACCA in the near future

VOTRE PROFIL: - Vous maîtrisez parfaitement la langue française et avez une bonne élocution - Vous aimez les challenges - Vous êtes à l'aise en informatique Vous êtes disponible pour travailler selon les horaires suivants : Du Lundi au Vendredi Congés : SAMEDI ET DIMANCHE SALAIRE TRES INTERESSANT + PRIME Envoyez votre CV et lettre de motivation sur l'adresse suivante : yanesh.mauree@wscgroup.mu

Mission : Assurer l’approvisionnement, la mise en place et le service au bar en intervenant dans les conditions optimales d’hygiène et sécurité. • Accueillir et conseiller le client. • Promouvoir les produits de l’établissement. • Contribuer à la fidélisation et au développement de la clientèle. • Éventuellement, organiser la répartition du travail entre les différents personnels du bar Qualités personnelles : Conseil au client dans le choix des boissons • Faire preuve de créativité • Faire preuve de mémoire visuelle • Innover et proposer de nouveaux produits • Accueillir en personnalisant la relation clients • Créer une ambiance conviviale en fonction de l’image et de la culture de l’entreprise • Créer une relation de confiance • Renvoyer par son comportement et sa présentation générale, une image positive et adaptée de l’établissement et du métier • Savoir alerter ou traiter en direct avec diplomatie tout évènement indésirable • Travailler en concertation et complémentarité avec l’ensemble du personnel

Greet and welcome guests at dining outlets Present menu cards to guests Handle guests queries Inform guests about all daily events at the resort Jobs Requirements: HSC or NC3 Restaurant & Bar from Hotel School Atleast 2 years experience in a similar position in a Luxury Resort Excellent communication skills - a third foreign language would be an added advantage Ready to work odd hours / Sundays / Public Holidays and others Only candidates residing within our transport coverage will be contacted for interviews

To be aware of arrival of guests and to make a point to greet them professionally and pleasantly even if they can not be served immediately. To relay always guest complaints, regardless of how small to the Bar manager or Head Barman on duty. To maintain excellent eye contact and posture with the guests at all the times without leaning. To have excellent knowledge of all food and beverage items and to be able to describe them to guests as well as their basic ingredients and method time of preparation including various price. To be responsible to take the order. To be responsible for the bar operation, opening and closing the bar for all Restaurant and Bars. To implement the maintaining of par stock level, inventory, sales record. To be responsible for producing cocktails and moctails based on the St. Regis Standard. .To have a sound knowledge of the Point of sale system and efficiently use this to maintain maximum time for liaison with all guests. To be a team player with other stations and departments i.e. kitchen, stewards, bar, hostess. Never overstep the thin line between friendliness and familiarity, always remain professional. To ensure a speedy, accurate and efficient sequence of service at all times. To maintain a team spirit with an a pleasant working atmosphere and surroundings. Ensure all transactions are correctly posted in the computer system as per hotel standards. Undertake additional duties as requested by the Food and Beverage Manager and Hotel management. Jobs Requirements: HSC or equivalent NTC - Restaurant & Bar from Hotel School Atleast 2 years experience in a similar position in a Luxury Resort Good communication skills - French / English - Any foreign language would be an added advantage Outgoing and pleasant personality Customer oriented Dynamic & self motivated Ready to work odd hours Only candidates residing within our transport coverage will be contacted.

Maintain appealing display and cleanliness of the restaurant; take orders and deliver professional and personalised service to guests as per The St. Regis standards. Participate in table setting and restaurant set-up and in clearing of tables and service stations on a daily basis, as instructed by the Restaurant Supervisor. Welcome guests and respond to all their needs. Input orders on Micros system. Double check trays before serving guests to ensure food and beverages items tally with orders. Action f&b orders quickly and follow up to ensure they are processed efficiently within the standard time parameters. Handle customer complaints efficiently through appropriate interaction and action and/or referral to Supervisor/Manager. Converse with guests to obtain feedbacks and suggestions for improvements. Promote the different outlets and various theme nights and F&B events. Increase sales through the use of suggestive selling techniques. Create an overall pleasant dining atmosphere and experience for the guests. Jobs Requirements: Qualification from Hotel School (NC3 / NC4) – Restaurant/Bar School Certificate or Equivalent (Minimum) Atleast 2 Years experience in a similar position in a Luxury Resort Fluent both in English and French Third language would be an added advantage Dynamic and self motivated Ready to work odd hours Only candidates residing within our transport coverage will be contacted We're now providing transport in the regions of Plaine Magnien, Trois Boutiques, Plein Bois, L'Escalier, Chateau Benares & Batimarais; interested candidates from these regions, meeting the above criteria may apply as well. 

Knowledge of the individual menu items including basic ingredients, methods of preparation, and presentation style. Maintain kitchen hygiene and cleanliness. Gain basic knowledge of all outlets in hotel. Responsible for mise-en-place. Maintain a sense of urgency with whatever task is required. Taste and examine food prepared for freshness and required quality. Set up section as required by Sous Chef and to be checked by Chef De Partie before service. Be responsible for minimising food wastage. Attend and comprehend all information discussed at the briefing sessions. Personal appearance is an important requirement. Grooming for commis should be fastidious. The goal is to present a healthy, professional and natural appearance in both uniform and personal appearance. Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful attitude towards our internal guests. Never speak in a loud voice to other associates. Be pro-actively involved in the hotel’s operation keeping up-to-date with events within the hotel. Uphold the Starwood Cares culture by demonstrating the Star Service Standards at all times to guests and fellow associates. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules and related The St. Regis Mauritius Resort and Starwood Policies. Align management style, working practices and conduct with The St. Regis Mauritius Resort Hotel Vision, Corporate Values and policies. To comply with The St. Regis Mauritius Resort Code of Conduct at all times. Be well versed and knowledgeable of The St. Regis Mauritius Resort Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Assist the Chef in the performance of his/her role. Undertake any additional duties as requested by your supervisor or Hotel Management. Follow food safety program Jobs Requirements: SC or HSC NTC - Food Production Atleast 2 years experience in a similar position in a Luxury Resort Fluent in both English & French Outgoing & pleasant personality Customer oriented Dynamic and self motivated Ready to work odd hours Only candidates residing within our transport coverage will be contacted. We're now providing transport in the regions of Plaine Magnien, Trois Boutiques, Plein Bois, L'Escalier, Chateau Benares & Batimarais; interested candidates from these regions, meeting the above criteria may apply as well. 

Expand Technology is seeking a smart, talented Lead Developer to develop, maintain and enhance our software platforms. The Lead Developer will contribute to the development and delivery of our Core solutions. The ideal candidate will have a strong development experience and product judgment, the ability to contribute to complex and multidisciplinary projects through agile practices and processes, and have experience leading a team of developers to achieve these goals. Skills & Experiences Degree in Computer Science or related field or 3–7 years of relevant working experience in a Software Developer or Lead Developer role. Proficiency in .Net and C #.technologies(C#, ASP.NET MVC, JavaScript, jQuery, HTML) is mandatory. Good understanding of software development lifecycle Good knowledge of design patterns and their applications in real-life situations Excellent analytical and problem-solving skills Good leadership skills Ability to work independently as a self-starter, and within a team environment. Should be well versed with Data Structures & algorithms, Multithreading and optimization techniques Knowledge of the payment card industry and the related protocols (e.g. ISO 8583, EPAS, ISO20022) is a definite advantage. Understanding of security concerns such as Cross-Site-Scripting, Cross-Site Request Forgery, SQL injection, PCI-DSS and other Security standards Responsibilities Perform activities related to the gathering of requirements, design, development and implementation of modules and components of information systems and software applications, Proactively propose enhancements to existing processes and liaise with managers to introduce new technologies which facilitate the development process Help enforce technical architecture and documentation standards, policies and quality assurance procedures Support the creation and maintenance of technical documentation Contribute and adhere to coding standards, best practices, and procedures Create a development environment for efficient testing and integration Enforce technical architecture and documentation standards, policies and quality assurance procedures and patterns & practices for improving security Provide a good level of knowledge across the data, protocols, security and technology domains Ensure that the team is adhering to software quality standards Mentor and provide guidance to all software developers under his leadership, by showing how things can be done better and helping them improve their skills

Check all parts of the kitchen, including pot and dish wash areas for cleanliness, order and correct storage and stock rotation. Control adequate mise-en-place preparation for next day, sauce, stock, fish etc. Check and control daily mise-en-place according to Sous Chef. Ensure smooth, prompt and top class service to guests. Assist in making food requisitions. Report any pending problems to Sous Chef. Responsible for basic on the job training with Commis Chefs. Be multi skilled with thorough knowledge of all hotel food outlets, menus and recipes. Taste and examine food prepared and make necessary adjustments and replenish food when necessary. Responsible for minimising food wastage. Follow food safety program and ensure all associates have working knowledge of the program. Assist the Chef De Partie and Sous Chef in the performance of his/her duties. Be responsible for the proper scheduling, training, vacation planning and manning of associates. Ensure all assigned areas are kept clean and any machinery in own section is kept clean, in proper condition and well handled. Be familiar with the local requirements and sanitation regulations. Responsible for planning, researching and preparing new creative items as well as menu recommendations for future use. Responsible of checking the ordering of the daily requisitions in assigned kitchens. Required to attend the daily briefing held by the Sous Chef and is required to cascade the information to fellow associates prior to every shift. Uphold the Starwood Cares culture by demonstrating the Star Service Standards at all times to guests and fellow associates. Attend and comprehend all information discussed at the briefing sessions. Personal appearance is an important requirement. Grooming for kitchen associates should be fastidious. The goal is to present a healthy, professional and natural appearance in both uniform and personal appearance. Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful attitude towards our internal guests. Never speak in a loud voice to other associates. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules and related to The St. Regis Mauritius Resort and Starwood Policies. Jobs Requirements: SC or HSC NTC - Food Production from Hotel School or Diploma in Culinary Arts Atleast 2 years experience in a similar position in a Luxury Resort Fluent in both English & French Outgoing & pleasant personality Customer oriented Dynamic and self motivated Ready to work odd hours Only candidates residing within our transport coverage will be contacted. We're now providing transport in the regions of Plaine Magnien, Trois Boutiques, Plein Bois, L'Escalier, Chateau Benares & Batimarais; interested candidates from these regions, meeting the above criteria may apply as well.