Join the Sesc team! Hello, it's great to have you here! We are looking for talented individuals full of energy and enthusiasm to transform lives through our work. At Sesc, our mission is to promote quality of life for commerce workers, their families, and society as a whole. We achieve this through socio-educational initiatives in health, education, culture, leisure, and assistance. **Here, we value:** ✨ Welcoming attitude ✨ Integrity ✨ Respect for diversity ✨ Excellence ✨ Sustainability ✨ Innovation If these values resonate with you and you enjoy tackling challenges enthusiastically, this opportunity may be your next big step! About the Position **Required education:** Completed high school. **Requirements and preferences:** Experience in customer service, preferably in bars and restaurants. **Your daily responsibilities will include:** Welcoming, serving, and attending to customers at food service locations, operating point-of-sale systems; Assisting in food and beverage preparation, maintaining a clean and organized environment to ensure customer comfort and satisfaction. ⏰ Working hours / Salary 44 hours per week \- R$2\.426,00 Availability to work on weekends **Benefits that make a difference:** ✅ Life insurance ✅ Health plan ✅ Meal voucher/food allowance (R$1.00 deduction\) ✅ Incentives for training and professional development ✅ Discounts on Sesc activities (Dentistry, Education, Gym, Restaurant, Hotels, and much more) Bibliographic references 1\. History and typology of restaurants. 2\. Functional organizational chart, duties, and responsibilities of restaurant staff. 3\. Furniture, equipment, and utensils used in restaurant operations. 4\. Restaurant workflow organization. 5\. Types of service. 6\. Types of menus. 7\. Service techniques. 8\. Mise en place. 9\. Breakfast service. 10\. Room service. 11\. Banquets. 12\. Reception and customer service. 13\. Material control. 14\. Interpersonal relationships in the workplace. 15\. Sandwich preparation in Food & Beverage. 16\. Snack bar service. 17\. Professional ethics. 18\. Basic hygiene and sanitation principles in food handling. 19\. Wine and beverage service. PACHECO, Aristides de Oliveira. Waiter Service Manual. 3rd ed. São Paulo: SENAC São Paulo Publishing House, 2001\. **MATARAZZO, Cláudia. Etiquette Without Pretense. 2nd ed. São Paulo:** Melhoramentos Publishing House, 2005\. PACHECO, Aristides de Oliveira . Maître d’Hotel Manual. 3rd ed. São Paulo: SENAC São Paulo Publishing House, 1999\. **REAL, Mauro Corte. The Wine Ritual:** Etiquette and Service. 5th ed. Porto Alegre: AGE, 2002\. **SANTOS, José Ivan. Wines, the Essentials. 7th ed. São Paulo:** SENAC, 2009\. **FREUND, FRANCISCO TOMMY. Parties and Receptions:** Gastronomy, Organization, and Protocol. 1st ed. São Paulo: SENAC, 2002\. **Websites:** (www.academiadovinho.com.br)(http://www.academiadovinho.com.br/) (www.enologia.org.br)(http://www.enologia.org.br/) (www.cobra.pages.nom.br)(http://www.cobra.pages.nom.br/) (www.bibliotecasebrae.com.br)(http://www.bibliotecasebrae.com.br/) Inclusion and diversity All our positions are open to people with disabilities. Here, you’re welcome to be exactly who you are! "If you enjoy attentive service, are passionate about gastronomy, and believe every detail matters in shaping the customer experience, join our Food & Beverage team!" Apply now and become part of Sesc!
João Silva
Indeed · HR
João Silva
Indeed · HR
