Hotel - Hospitality - Travel Jobs


To handle guest luggage on arrival, departure and during stay in an efficient manner.


To assist guests with reservations and queries, supervise guest arrival and departure, co-ordinate and arrange special requests and organise the delivery of guests’ luggage with porters under the supervision of the Head Concierge.

Security Officer

To perform protection and enforcement functions rapidly and courteously, to take appropriate action and report immediately to superiors any potential or imminent safety/security problem to resolve.

Chef de Rang (Beach/Bar/Restaurant)

A chef de rang, also commonly known as the assistant headwaiter, is a senior member of a wait staff and is usually found at upscale restaurants. The term rang simply refers to the section of tables in a restaurant for which he is responsible during his shift, which may vary with each seating at the discretion of the headwaiter.

Demi Chef de Rang (Beach/Restaurant)

Guaranteeing the highest level of guest satisfaction is the focal point of a Demi chef de rang (Beach/Restaurant). He commonly greets guests as they arrive if the headwaiter is otherwise engaged.

Demi Chef de Partie (Hot/Cold Section)

The responsibility is to assist the Chef de Partie in setting up and maintaining food production and quality control of all food items prepared in assigned station, and participate in other food production areas as required.

Assistant Human Resource Manager

The Assistant Human Resources Manager holds a position of tactical importance within the organisation. He/ She seconds the Human Resources and Talent Development Manager in the efficient and effective running of the HR function and also contributes to the recruitment strategy through monitoring the resourcing processes.

He/ She provides relevant data to the Management of the hotel – GM, RM and HOD’s in all personnel related matters and controls for decision making, and more specifically in the recruitment process.

He/ She can also, from time to time, deputise for the HR & Talent Development Manager to represent the hotel in various Labour forums and instances, (Ministry of Employment and Industrial Relations, Courts of Justice, etc.)

Chinese Chef

The Chinese Chef is under the general guidance and supervision of the Executive Sous Chef, and works within the requirements established by Constance Belle Mare Plage policies and procedures to enhance the customers experience and exceed guest expectations by overseeing and directing all aspects of the kitchen operations as required, especially with regards to the Asian corner of all outlets.

Guest Relations Officer

The Guest Relations Officer is responsible to look after the guests and therefore organising their reservations, arrivals, in house stay, requests and departures. She/he is also responsible to participate in all Hotel Services offered to the guests by displaying accurate, updated relevant information.

Mini Bar Attendant

The Mini Bar Attendant is responsible to maintain proper levels of inventory in guest room mini bars so as to ensure guests’ satisfaction. He properly stores and secures all mini bar inventory and supplies at all times.

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