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Scope of work: To consistently achieve the service and product delivery standards with a high degree of client care and service at all times.
1.To report for work on time in correct and clean uniform.
2.To ensure proper appearance (condition of uniforms) and grooming whilst on duty.
3.To attend regular training sessions in line with the departmental SOP’s i.e. guest care, product knowledge, grooming standards, up-selling, etc.
4.To attend all regular departmental briefings and contributes to an open communication within the assigned team Works as per instructions from the immediate Supervisor and as per duty shifts i.e. basic cleaning work, polishing equipment, table setting, collects materials / goods from other departments, etc.
5.To be familiar with all menus, promotions, and other relevant issues concerning the outlet (product knowledge).
6.To work towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours.
7.To set up the bar and prepare all mise-en-place for service.
8.To perform all necessary tasks to service beverages according to the standard operating procedures of the Hotel.
9.To offer trend setting and innovative products and services and contribute to sales activities and assist in maximizing revenue.
10.To clean the bar and all equipment to the required standards and maintain this cleanliness throughout service
11.To report cleanliness and maintenance issues to the immediate Supervisor.
12.To greet and bid farewell all the guests with a smile and courteous approach.
13.To communicate directly with guests i.e. presents menus, helps with recommendations, receives orders, places orders and handles payments.
14.To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
15.To actively use upselling techniques to exceed guest expectations and increase revenue.
16.To serve food & beverages to patrons, prepare and serve specialty dishes at tables.
17.To remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
18.To handle guest complaints as per instructions or consults the immediate Supervisor.
19.To extend help to the F&B operation other than his outlets if needed.
20.To ensure minimum wastage, breakage and spoilage.
21.To contributes to meet and maximize the monthly revenue budget for the respective outlet and understands to control the operational expenses.
22.To generally promote and ensure good inter-departmental relations.
23.To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and associates.
24.To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
25.To be familiar with the company’s internal policies and procedures.
26.To comply with the hotel environmental, health and safety policies and procedures.To operate in a safe and environmentally friendly way to protect guests’ and associates’ health and safety, as well as protect and conserve the environment.