Functional and Technical :
Performall necessary tasks to service F&B according to theStandard Operating Policies and Procedures (SOPP).
Opening : Make sure that all the tasks are followed as per theservice opening checklist.
Ensure that all the guestsare served with a friendly attitude which promotes a caring way ofservice that creates loyal & satisfied guests.
Warmly greet guests on arrival, acknowledge returning / regularguests.
Take the orders and be fully conversant with themenu (both F&B), offering suggestions where possible.
Explain how various menu items are prepared, describingingredients and cooking methods.
Write guest'sfood orders on order slips, memorize orders, or enter orders intocomputers for transmittal to kitchen staff.
Check foodand beverages for quality and presentation before serving to guest.
Serve food and beverage to guests.
Check backwith the guests during their meal, any comments should be forwardedto the manager and chef.
Receive guest payments andprocess transactions.
Remove dishes and glasses fromtables or counters; take them to kitchen for cleaning.
Be attentive, not only to the guests needs, but to the workcolleagues around from other departments.
Communicateand work collectively as a team with all the departments within thebusiness.
Closing : Ensure that the dining area is clean,orderly and well maintained, side stations are well stocked and theproper closing procedures followed.
Comply with companymandatory requirements for fire, health and safety, licensing andto ensure that all team members are also compliant.
Assist restaurant service to ensure a smooth and professionaloperation of the restaurant.
Maintain at all times goodcustomer relationship. Miscellaneous :
Attend mandatorymeetings including divisional meetings, Associates meetings, etc.
Keep work area clean and organized.
Completeother duties as assigned by supervisor.
The individual must possessthe following knowledge, skills and abilities and be able toexplain and demonstrate that he or she can perform the essentialfunctions of the job, with or without reasonable accommodation.
Knowledge of restaurant operations including foods,beverages, kitchen equipments, supervisory aspects, servicetechniques, and guest interaction.
Dedication andwillingness to go above and beyond in a hospitality drivenenvironment.
Ability to communicate in English, withguests and employees, some of whom will require high levels ofpatience, tact, and diplomacy to defuse anger and to collectaccurate information and to resolve problems.
Passionateand enthusiasm to deliver a high level of service to guests.
Ability to work under pressure and deal with stressfulsituations during busy periods.
Well presented with apleasant and courteous manner.
Interpersonal skills toprovide overall guest satisfaction.