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F&B Waiter

  • , United Arab Emirates
  • Unspecified

KEY DUTIES AND RESPONSIBILITIES

Restaurant

  • §Attend briefing prior to the restaurant opening, be well groomed and equipped with basic aids for operation.
  • §Knowledge of all F&B standard operating procedures, quality presentation, and service and products
  • §Knowledge of the area competition, promotional concepts
  • §Knowledge of wines and beverages, food trends and special seasonal foods
  • §Knowledge of the specialties which will be served in the restaurant
  • §Equip oneself with the knowledge of “dujour” items, “not-available” items, menu preparations and presentations.
  • §Complete mis-en-scene and mis-en-place before the shift commences.
  • oClean and polish allotted silverware cutler, glassware and chinaware. Ensure all equipment is properly utilized.
  • oStock side-board with proprietary sauces, linen and other equipments for service.
  • oCheck all furniture in the station maintenance.
  • oLay out tables and covers as per standards.
  • oFold napkins into prescribed attractive styles.
  • oEquip one-self with orders pads, pencils, waiter cloths, matches and bottle openers.
  • oRequisition fresh restaurant linen and flowers in consultation with supervisor.
  • oAir restaurant by opening windows.
  • oEnsure all areas in the station are cleaned and organized.
  • §Acknowledge returning and regular clients
  • §Greet guests on arrival, provide the menu and advise of any specials.
  • §Take food and beverage orders and repeat orders, ensuring that the guest gets the right order.
  • §Enhance food and beverage sales through the art of suggestive up selling.
  • §Develop restaurant image through high standards of service to guests.
  • §Knowledge of the different conference packages; different table settings
  • §Be fully conversant with all hotel facilities and services.
  • §Act on flags and special requests.
  • §Maintain detailed awareness or information regarding arrivals, their food and beverage preferences, special needs and expected departures of the day.
  • §Answer queries on house facilities and places of tourist interest.
  • §Maintain confidentiality with regard to guest's personal information.
  • §Provide assistance to guests on all matters relating to their stay.
  • §Act on any complaint received and follow up with the guests, any comments should be forwarded to the outlet supervisor.
  • §Check reservations for the shift and allocate with the approval of the outlet supervisor.

Room Service

  • §Complete mis en place before the shift commences
  • §Set up trays and trolleys as per standards
  • §Equip oneself with knowledge of "dujuor" items and "not available" items, menu preparations and presentations.
  • §Extend warm and courteous service to guests on telephone and receive their food and beverage orders through effective salesmanship.
  • §Clean and polish allotted silverware, cutlery, glassware and chinaware
  • §Execute orders in guest rooms ensuring speed, quality and personalization
  • §Clear trays/trolleys from guest rooms/floor corridors.
  • §Prepare and place complimentary fruits baskets in guest rooms.
  • §Attend to room service telephones promptly within three (3) rings.
  • §Familiarize oneself thoroughly with room service menu
  • §Take down guests food or beverage order as per guests requirement and display salesmanship to get greater revenue
  • §Note down KOT/Check, follow up on orders
  • §Fill up summary sheet
  • §Enter in the logbook any complaints, delays, suggestions
  • §Note down outlet reservation in the reservation register of each closed outlet.
  • §Make KOTs/Checks from door orders
  • §Ensure that an absolute degree of courteousness and warmth is maintained when conversing with the guest.

Financial

  • §Maintain cash float & reconcile daily
  • §Assure accountability for cash float issued.

Internal Business Process

  • Comply with and ensure adherence to all of the hotel’s policies and procedures
  • Comply with all occupational health and safety policies and procedures
  • Attend all scheduled meetings
  • §Possess a thorough knowledge of operations, cashiering and telephone policies and procedures.
  • §Ensure that all irregularities are reported to the immediate supervisor.
  • §Coordination with the following:
  • oFront Office for arrival, departure, VIP information, group information house count.
  • oHousekeeping for fresh linen, uniforms, flowers and cleanliness
  • oKitchen personnel for placing and pick up of guest food order.
  • oStewarding for supplies of silverware
  • oBars for beverage requisition
  • oStores for material requisition

Human Capital

  • Oversee work performance of new Waiter/Waitress when it comes to servicing, posting to micros, audit and cash balance reporting.
  • Help train new hires on-the-job-trainees (On the Job Training) and cross-trainees in the food and beverage department.
GENERAL
  • §Report for duty on time in accordance with the weekly rota.
  • Communicate effectively with all other departments.
  • Attend meetings, training sessions and any other required meeting or training session.
  • Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.
  • Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.
  • Proactively display and embrace the Company Values
KEY RESULT AREAS
  • Ensure the presentation, quality and quantity of food and beverages are to the hotel standards.
  • All client requests are acted on and in accordance with service standards.
  • Maintains a professional and organised work environment
  • Guest satisfaction feedback.
  • Accuracy of work, cash handling and financial.
  • Personal presentation and commitment to the company's core values.

PERSONAL CHARACTERISTICS

Education
  • Bachelor Degree in Hotel and Restaurant Management or Tourism or any Formal hospitality qualifications, desirable
Experience
  • At least 2 years previous food and beverage experience in a hotel or any 5 star restaurant back ground.
  • Technical/ Skills
  • §Competent Word, Excel, Cashiering, operate Micros system and hotel PMS
  • §Competent Oral and Written English Communication Skills
  • §Strong organisational and work co-ordinating skills to handle multiple assignments and projects
  • §Possess a clear diction and a pleasant voice
Personal Attributes
  • ‘Can do’ attitude and a high level of energy
  • Self-motivated and able to manage with strong initiative
  • Professionally groomed
  • Able to work under pressure and on shift schedule
  • Adaptable to change
  • Salesmanship
  • Socially confident
  • Sense of humour

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