F&B Guest Experience
Pubblicato il 22-09-2026 - Altro in Roma
The icon of Milanese 5-star luxury hospitality with cosmopolitan flair. Park Hyatt Milano is the exclusive, elegant 5-star luxury hotel in the historic heart of Milan, overlooking the famous Galleria Vittorio Emanuele II and a few steps from Piazza del Duomo and the Alla Scala opera house. L'esperienza richiesta ai candidati, così come le competenze e le qualifiche aggiuntive necessarie per questo lavoro, sono elencate di seguito. Epitomizing the hotel's modern, innovative style, the 108 rooms and suites to offer guests an even more exclusive and personalized experience are refined, elegant spaces that highlight original architectural and design details that are distinctly Milanese. Always a meeting place for businesspeople, creative professionals, travelers and Milanese, the Park Hyatt Milano's common areas include the exclusive gourmet restaurant Pellico 3 Milano with an innovative menu curated by Chef Guido Paternollo; the Mio Lab Cocktail Bar, a favorite spot for the ritual of the Milanese aperitif; and La Cupola, the focal point of life at the hotel, from breakfast to dinner.
Unwind at AQVAM Spa or indulge in glamour at Beppe D'Elia's Hair Jewelry Salon. Position: F&B; - G.E. & Reservation Manager Direct Report: Director of Food & Beverage Responsible for F&B; Reservations in all Outlets Floor Hostess Duties- F&B; Guests Satisfaction Responsible for: Ensure all Hight Standard sin F&B; Reservations Responsible to: Ensure Res. Details & Hostess Duty in F&B; Main Duties and Responsibilities: Operational: Ensure Correct Procedure in Reservations F&B; & All Commercial Proposal. Ensure Customer Required info by Phone ,Mail related to all F&B; Outlet. Ensure Correct Procedureof Web – Site Reservation- Events Section & BOB Ensure Correct Procedureof all Mail regarding Events Ensure Responsible to talking clear about and accurate information, about every booker. Ensure the correct Guest Satisfaction Program, & F&B; requests and Complaint Ensure Hight Standard in Communications