Dubai (Emirate) (AE)
Competitive Salary and Benefits

Full job details

SOMEWHERE Hospitality Group
Dubai (Emirate) (AE)
Job Type
Food & Beverage
Job Level
  1. Maintain complete knowledge of service requirements for assigned functions:
    • All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices
    • Daily menu specials
    • POS and manual system procedures
    • Daily house count, arrivals/departures, VIPs
    • Scheduled in-house group activities, locations and times
    • All service standards and operational  procedures
  2. Complete opening side duties as assigned:
    • Check quality and amount of all restaurant stock and supplies
    • Fold napkins
    • Requisition all necessary supplies and transport from the storeroom to the restaurant
    • Set-up tables according to service standards
    • Set-up all condiments according to service standards
    • Ensure a sufficient supply of all silverware, glassware and chinaware for service
    • Set-up side station with supplies and equipment
    • Check cleanliness and condition of all equipment for use in the restaurant area, rectifying any deficiencies
    • Ensure all flowers and decorative items are fresh and clean
  3. Take guest food and beverage orders, utilizing suggestive selling techniques
  4. Input order into system and ensure transmission of food orders is verified by the kitchen.
  5. Serve the food items and beverages to guests in accordance with departmental standards.
  6. Prepare all coffee varieties in accordance with departmental standards.
  7. Anticipate guests’ needs, respond promptly and acknowledge all guests even when busy.
  8. Maintain positive guest relations.
  9. Be familiar with all hotel service facilities, features and local attractions/activities to respond to guest enquiries accurately.
  10. Handle guest complaints and resolve issues ensuring guest satisfaction, requesting assistance from the Food & Beverage Captain/Shift Leader/Outlet Manager when required.
  11. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
  12. Clear each course as per departmental standards.
  13. Remove soiled wares from tables as assigned and transport to dishwashing area.
  14. Present check to guest for signature/payment. Adhere to all payment procedures established by Accounting.
  15. Clean and reset tables immediately after guests depart.
  16. Complete closing side duties:
    • Properly store all reusable goods
    • Clean all equipment
    • Restock items for next service
    • Remove all dirty linen; fold napkins
    • Collect and stock all condiments
1 2 image3 4 5