F&B Attendant - In room dining, mini bar & all day dining

5 days left

07 Sep 2016
05 Oct 2016
Job Level
  • To perform duties and responsibilities in a safe manner.
  • To take responsibility for individual development and acquire minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.
  • Acquire complete knowledge of: All liquor brands, beers and non-alcoholic selections available in all outlets.
  • The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
  • Acquire knowledge of designated glassware for drinks
  • Acquire knowledge of All food and beverage products served in all the F&B outlets
  • Acquire detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of preparation
  • Acquire and use Names of regular guests
  • Learn schedule hours of service of all F&B outlets
  • Use correct maintenance and use of equipment
  • Acquire knowledge of sequence of service of all F&B outlets
  • Follow the safety, sanitation and hygiene policies of the hotel.
  • Follow and learn the Food Allergy Awareness Program
  • Acquire pre shift knowledge of the daily house count, menu specials, events in house, 86 items, etc
  • Complete preparation work in accordance to departmental standards
  • Maintain complete knowledge and strictly abide to local liquor laws, particular those prohibiting service to minor, intoxicated persons and drunk driving
  • Maintain cleanliness and condition of assigned station and service areas; rectify any deficiencies
  • Maintain complete knowledge and comply with all departmental policies and service policies and procedures
  • Check quality and amount of all stock and supplies using checklist
  • Requisition all necessary supplies and transport from storeroom to service area
  • Fold napkins, set linen on tables
  • Set tables according to the service standards
  • Set up all necessary according to the service standard
  • Ensure a sufficient supply of silverware, glassware and chinaware for service
  • Prepare bread baskets as assigned by managers or supervisors
  • Check cleanliness and condition of assigned station and service area
  • Set up side station as assigned by managers or supervisors
  • Inspect the outlet for cleanliness, working condition and proper furniture/equipment set up; report and rectify any deficiencies with respective department.
  • Complete closing all side duties
  • Properly store all reusable items
  • Breakdown all goods as specified in departmental standards
  • Clean all equipment as assigned
  • Restock items for next service
  • Remove all dirty linen and transport to laundry
  • Marry and stock all condiments
  • Complete work orders for maintenance repairs and submits to Engineering. Contact Engineering directly for urgent repairs
  • Perform all mini bar tasks as per Hotel's policies and procedures when assigned.