1. Pre-Service Preparation (Mis-en-place & Mis-en-scene)
- Station Setup: Inspect, clean, and polish silverware, chinaware, and glassware to perfection.
- Table Settings: Lay tablecloths, arrange cutlery, and fold napkins precisely according to hotel standards.
- Sideboard Stocking: Ensure side stations are fully stocked with condiments, proprietary sauces, fresh linen, and service tools before each shift.
- Briefing: Attend pre-service meetings to learn the menu, daily specials (plat du jour), 86’d (unavailable) items, and guest preferences.
2. Service Operations
- Greeting & Seating: Welcome guests warmly, assist with coats, escort them to their tables, and seat them.
- Order Taking & Upselling: Present menus, demonstrate expert food and wine knowledge, offer pairing recommendations, and upsell premium items.
- Service: Serve food and beverages according to prescribed 5-star service styles (e.g., silver service, pre-plated, or gueridon service).
- Guest Relations: Anticipate guest needs, check on meal satisfaction during the dining experience, and handle special dietary requirements.
3. Post-Service & Billing
- Table Clearing: Clear soiled dishes and reset tables promptly between courses or for new guests.
- Billing & Payments: Generate and present accurate bills via the hotel's POS system, and process cash or credit card payments discreetly.
- Side Station Closing: Clear and clean service stations, return soiled linens to housekeeping, and store equipment.
4. Hygiene, Safety, and Teamwork
- Grooming: Maintain impeccable personal hygiene, neatness, and uniform standards at all times.
- Safety Protocols: Follow all food safety, hygiene, and health department regulations.
- Complaint Resolution: Address guest concerns and complaints tactfully, escalating to the Restaurant Captain or manager when necessary.
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
