Job Description
To assist with service in the F&B outlet area and for all support functions in the restaurant service of an assigned work station area in a restaurant. To consistently exceed guest expectations and provide the highest levels of product and services and prepare and maintain the dining rooms in line with the Hotel standards and guest expectations.
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EXECUTIVE RESPONSIBILITIES & EMPOWERMENT
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Behaves and acts in an exemplary fashion, embodying the brand mindset
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Welcomes guests and provides a high standard of service in the F&B point of sale or meeting rooms (co-meeting offer)
- Contributes globally to guest satisfaction through the quality of his/her work and exemplary behavior
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Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.
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KEY OPERATIONAL RESPONSIBILITIES
Financial
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Takes care of the restaurant cashiering as per policy.
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Helps manage crockery and appliances by avoiding breakages
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To assist with inventories as per schedules,
Operational
- Prepares the restaurant and preparation areas as per the Outlet standards and layout.
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Welcomes guests and provides waiter service
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Before every shift, finds out about dish composition and any service related official communication.
- Organizes his/her work to suit fluctuations in numbers, events and guests
- Ensures the equipment used remains in good condition
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Cleans and polishes Glassware, Silverware
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Replenishes supply of linen and other Operating equipment.
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Obtains requested items from the storeroom.
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Follows correct sequence of service outlined in the Standard Operating Manual.
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Sets up tables in accordance with Restaurant policy.
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Cleans and removes dishes from the table after service is completed.
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Cleans all spillage during mealtime and at closing.
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Transports soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area.
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Cleans and tidies the restaurant and preparation areas after closing
Team Management
- Takes part in meeting the department's targets by respecting the procedures and internal audits applicable in the hotel
General Duty
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Suggests food and beverages, therefore to be well versed with the menu, method of preparation and accompaniments.
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Maintains cleanliness and mise-en-place level at working station and service pantry for smooth operation.
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Keeps general appearance and maintenance of Restaurant working areas.
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Maintains excellent grooming standard at all times.
Inter – Personnel Traits
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Committed to delivering high levels of customer service
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Positive attitude
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Good communication skills
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Flexibility to respond to a range of different work situations
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Ability to work on your own or in teams
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Resilience
