Job description

•    Perform opening/closing side duties as assigned and set all tables according to standards and procedures.
•    Deliver F&B services in accordance to departmental standards and procedures.
•    Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation.
•    Greet all patrons warmly upon arrival at the door and escort them to the table.
•    Ensure that all food & beverage are served according to service standard.
•    Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
•    Pick up and serve food and beverage orders.
•    Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patronstable at the correct temperature.
•    Try to remember individual patrons names and their preferences to extend a personalized service.
•    Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue.
•    Cross sell other dining venue when outlet is full.
•    Thank all patrons for patronizing the outlet upon their departure.
•    Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area.
•    Collect food and beverage supply requisition, ensure that the stock collected is as per requisition.
•    Report any complaints, incidents or other irregularities to management.
•    Assist other Food & Beverage outlets with their operations during peak times or when required.

Other Responsibilities.

•    Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features.
•    Be well versed in hotel fire & life safety/emergency procedures.
•    Attend all briefings, meetings and trainings as assigned by management.
•    Report for duty on time wearing clean and complete uniform at all times.
•    Maintain a high standard of personal appearance and hygiene at all times.
•    Perform other reasonable duties assigned by the Management of the Hotel.

Qualifications.

•    Secondary / High school education.
•    Additional certification(s) in Food & Beverage will be an advantage.
•    Good reading, writing and oral proficiency in English language.