•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.
•Clean and polish allotted silverware cutler, glassware and chinaware. Ensure all equipment is properly utilized.
•Stock side-board with proprietary sauces, linen and other equipments for service.
•Check all furniture in the station maintenance.
•Lay out tables and covers as per standards.
•Fold napkins into prescribed attractive styles.
•Equip one-self with orders pads, pencils, waiter cloths, matches and bottle openers.
•Requisition fresh restaurant linen and flowers in consultation with supervisor.
•Air restaurant by opening windows.
•Ensure 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.
•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 knob orders
•Ensure that an absolute degree of courteousness and warmth is maintained when conversing with the guest.
•Perform, as directed, routine clerical and administrative tasks, including typing, filing, generating and distributing correspondence; recording, transcribing and distributing minutes; handling mail and producing all necessary documents.
•Provide administrative support, manage reservations, handle special orders, and accommodate special requests from customers, as directed, on a daily basis, including holidays and special events, for the restaurant outlets.
•Maintain daily, monthly and annual calendars for the food & beverage department heads, providing daily time management support.
•Respond to inquiries regarding each program and event
•On-site attendance at all programs and event
•Full event production and management of all assigned events and additional special events throughout the year
•Manage budget for each event
•Negotiate and secure venues, work with catering managers on all event Logistics-F&B, AV, Set, event time-line
•Work with marketing on event promotion, signage and materials
•Work with vendors and negotiate prices for all items
•Research potential vendors and venues
•At least 2 years previous food and beverage experience in a hotel or any 5star restaurant back ground.
•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