Duration: 

2 -4 months

Commitment: 

Full-time

Description: 

The teams of our hotels are made up of highly motivated people! 

 We love Turkish hospitality and want to provide a value-added service to our guests. We invite you to do an internship in our 5-star hotels in Belek Tourism Center, one of the best destinations in Europe, as an intern in the 2025 summer tourism season and to develop new skills with our experienced team. You are invited to participate in our internship opportunities for 2 or 3 or more  months .you can start on any date you want, our dates may be flexible depending on the closing and opening status of your schools.

Regnum Hotels are waiting you to develop your career with professionals .

we are hiring these departments for erasmus Traineeship programmes.

responsiblities :

Front office :

1. Position-Related Duties and Responsibilities
2. Welcoming guests with a smiling face, assisting and guiding them in check-in and check-out procedures
3. Provide guests with information about hotel services, on-site activities, and activities in the surrounding area.
4. To receive reservation requests, to check them and to perform updates on the system.
5. Respond quickly and effectively to guest requests by managing phone calls and email traffic.
6. To handle guest requests and complaints in a timely and solution-oriented manner and to communicate with the relevant departments when necessary.
7. To make necessary updates on hotel management systems and to prepare daily reports.
8. Keeping and filing the forms under their responsibility in an orderly manner
9. Working in cooperation with the Front Office team to support the smooth running of operations.
10. To follow the developments in the sector by participating in professional seminars, courses and meetings.
11. To contribute to the separation of waste and to make suggestions to reduce the use of natural resources.
12. Saving energy and resources during operation
13. To exhibit a proactive and solution-oriented approach to keep guest satisfaction at the highest level.

Guest relations:

1. Position-Related Duties and Responsibilities
2. Welcoming the guests with a smiling face, providing support during the check-in and check-out procedures of the hotel and making the necessary directions.
3. Enriching guests' stay experience by providing them with information about hotel services, on-site activities, and activities in the surrounding area.
4. To receive and evaluate guest requests and to make necessary updates on the system.
5. Respond quickly and effectively to guest requests by managing phone calls and email traffic.
6. To handle guest complaints and special requests in a timely and solution-oriented manner, and to communicate with the relevant departments when necessary.
7. To provide personalized services for VIP guests and guests with special requests and to make the necessary organizations.
8. To prepare daily reports and to make necessary updates on hotel management systems.
9. To keep and archive the documents under its responsibility in an orderly manner.
10. To work in coordination with other departments to support the highest level of guest satisfaction.
11. To follow the innovations and developments in the sector by participating in professional seminars, courses and meetings.
12. To contribute to the separation of waste and to make suggestions to reduce the use of natural resources.
13. To save energy and resources during operation and to support sustainability practices.

kitchen:

DUTIES AND RESPONSIBILITIES

1. Duties and Responsibilities of the Institution

·       To fulfill its duties according to the mission, vision and policies of the institution,

·       To comply with occupational health and safety rules,

·       To support and encourage quality management and improvement efforts,

·       To ensure that the content of all instructions and procedures related to the department published within the scope of the quality management system is fully implemented,

·       In order to eliminate the phenomenon of non-standard that may occur in the subjects of interest of the department and for continuous improvement; To carry out corrective and preventive actions,

·       To act in the interests of the institution while fulfilling its duties,

·       To participate in in-house compulsory and department-specific training programs,

·       To comply with the necessary hygiene rules and to take care,

·       To keep the confidentiality of the information of the guest, other personnel and the company, to use and store the information necessary for its job and to share it with third parties in accordance with the procedures and instructions within its authority,

·       To fulfill other duties assigned by the manager in relation to the field of duty,

·       To be responsible for the quality of the task performed and to control the quality of the task performed within its area of responsibility.

·       To keep the confidentiality of the information of the guest, other personnel and the company, to use and store the information necessary for its job and to share it with third parties in accordance with the procedures and instructions within its authority,

·       To fulfill other duties assigned by the manager,

1. Position-Related Duties and Responsibilities

• To learn the Quality Policy, Food Safety Policy and objectives of the enterprise, to support the implementation of the quality and Food Safety Management System (FSMS).To work in accordance with the principles mentioned in all procedures and instructions within the scope of ISO 22000 Food Safety Management System and to ensure that the necessary records are kept and followed.
•  To assist in keeping and following the necessary records by working in accordance with the procedures and instructions within the scope of ISO 22000 Food Safety Management System.
• To take part in corrective and remedial actions for nonconformities detected during the operation, internal audits, agency and official audits and to ensure the follow-up of the necessary actions.
• To identify and report problems related to GGYS, to support corrective and preventive actions to prevent nonconformities.
• To convey any situation related to food safety to the food safety team and to contribute to the communication processes.
• To work in accordance with the standards specified in the recipes in the preparation of the products and to provide support in the preparation processes.
• Assisting in the reception and storage of materials and carrying out regular checks.
• To provide support in the ordering, storage and production processes of food products in accordance with company standards.
• To check the ingredients and the preparation of food products in the department and to contribute to the completion of the deficiencies.
• To minimize waste in the products used and to ensure efficient use.
• To use machinery and materials carefully and to inform the relevant persons in case of maintenance needs.
• To follow the innovations and developments related to the department.
• To support the maintenance of kitchen armpit stocks under appropriate conditions and at an adequate level.
• To carry out their work in accordance with hotel procedures and to comply with hygiene rules.
• To ensure that deep freezers, cold rooms, refrigerators and warehouses are kept in accordance with the rules of order, cleanliness and hygiene.
• Observance of the rules of uniform and personal hygiene.
• To follow kitchen safety instructions and  to use the Personal Protective Equipment (PPE) provided to him.
• To notify the relevant department chief of any malfunctions and maintenance needs that may occur.
• Assisting in the preparation and transportation of buffets.
• To support the reinforcement of the missing products during service.
• Contribute to the careful and attentive use of kitchen utensils.
• To support sustainability practices by paying attention to energy and resource savings during operation.

FB-Food and Baverage :

DUTIES AND RESPONSIBILITIES

1. Duties and Responsibilities of the Institution
   • To fulfill its duties in accordance with the mission, vision and policies of the institution.
   • Supporting and promoting quality management and improvement efforts.
   • To fully implement all instructions and procedures related to the department within the scope of the quality management system.
   • To eliminate non-standard situations that may arise in matters related to the department with corrective and preventive actions and to continuously improve them.
   • To act in the interests of the institution while performing its duties.
   • To participate in in-house compulsory and department-specific training programs.
   • To comply with the necessary hygiene rules and to take care.
   • To support the realization of applications in business processes in accordance with environmental policies.
   • To participate in waste management and energy saving processes.
   • To contribute to sustainability studies in order to use natural resources efficiently.
   • To follow and implement the recommendations and measures determined regarding environmental risks.
   • To ensure the confidentiality of guests, other personnel and company information; To use, store and share the necessary information with third parties within the scope of authorization.
   • To ensure the safety of the workplace in accordance with occupational health and safety conditions, to comply with the instructions and rules given in this regard.
   • To use and maintain personal protective equipment suitable for the work to be done.

1. Position-Related Duties and Responsibilities
   • To recognize and learn the working rules of the department.
   • To have the ability to speak and understand properly.
   • To be in a desire to learn information about the profession and to ask superiors about the subjects they do not know.
   • To recognize the tools and equipment used in the service and bar and to understand where, how and for what purpose they are used.
   • To learn the cleanliness of all kinds of tools and equipment (plates, glasses, salt and pepper shakers, sets, etc.) used in the service and bar, To have information about the layout of the service office.
   • Participate in pre-service and post-service work together with service staff assistants when necessary, which

Learning that things get done.

• To acquire skills related to service, to carry out practical work related to the transport of trays, plates and drinks.
• To fulfill the duties assigned by their superiors and to be respectful to their colleagues.
• To work in cooperation with superiors with the principle of teamwork.
• Not to leave the field of duty without permission from their superiors.
• To use the materials used in bars and restaurants in line with the interests of the company.
• Collecting blanks from tables and stations.
• To make the back and front preparations of the service and bar areas.
• To ensure that Bar and Restaurant warehouse materials are withdrawn.
• Regularly attend daily pre-service meetings.
• To be friendly and courteous.
• Cleaning the service sets.
• To carry out applications to meet guest expectations.
• To inform the manager and/or related persons about the location and destination, etc.
• To carry out their work in line with the principles of efficiency, motivation, teamwork, communication and cooperation.
• To participate in the trainings notified to him by the department manager.
• To follow the legal regulations related to the task for which it is responsible, to ensure its implementation.
• To comply with guest and business privacy rules.
• Participating in trainings and department meetings.

To follow all the developments related to the profession closely, to participate in external vocational trainings with the approval of the manager, to improve himself.

• In addition to the duties and responsibilities defined above, to be obliged to fulfill other job-related duties assigned to him by his manager.

SERGED Associaiton: Facilitating Erasmus+ Traineeship Programs in Five-Star Hotels

Overview
SERGED Associaiton is dedicated to connecting universities, hotels, and students through the Erasmus+ traineeship program, specializing in placements at prestigious five-star hotels. Since 2019, we have facilitated enriching internship experiences that foster professional growth and cultural exchange in the hospitality industry.

Accommodation and Meals
Interns will benefit from complimentary accommodation at the hotel’s staff housing, providing a comfortable living arrangement. The following meals are included at no extra cost:

·       Breakfast

·       Lunch

·       Dinner

Transportation
Transportation between the Antalya Airport and the hotel is provided by the hotel..

Compensation: 

Financial compensation

Accommodation

Lunch vouchers

Years of Experience required: 

No