• JOB PURPOSE

To assist with service in the F&B outlet area and for all support functions in the restaurant service of an assigned work station area in a restaurant.  To consistently exceed guest expectations and provide the highest levels of product and services and prepare and maintain the dining rooms in line with the Hotel standards and guest expectations.

• EXECUTIVE RESPONSIBILITIES & EMPOWERMENT

• • Behaves and acts in an exemplary fashion, embodying the brand mindset
  •  Welcomes guests and provides a high standard of service in the F&B point of sale or meeting rooms (co-meeting offer)
    • Contributes globally to guest satisfaction through the quality of his/her work and exemplary behavior
  • Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.
• KEY OPERATIONAL RESPONSIBILITIES

Financial

•  Takes care of the restaurant cashiering as per policy.
•  Helps manage crockery and appliances by avoiding breakages
•  To assist with inventories as per schedules,

Operational

•  Prepares the restaurant and preparation areas as per the Outlet standards and layout.
•  Welcomes guests and provides waiter service
•  Before every shift, finds out about dish composition and any service related official communication.
  • Organizes his/her work to suit fluctuations in numbers, events and guests
  • Ensures the equipment used remains in good condition

•  Cleans and polishes Glassware, Silverware
• Replenishes supply of linen and other Operating equipment.
• Obtains requested items from the storeroom.
• Follows correct sequence of service outlined in the Standard Operating Manual.
• Sets up tables in accordance with Restaurant policy.
• Cleans and removes dishes from the table after service is completed.
• Cleans all spillage during mealtime and at closing.
• Transports soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area.
• Cleans and tidies the restaurant and preparation areas after closing

Team Management

•Takes part in meeting the department's targets by respecting the procedures and internal audits   applicable in the hotel
 

General Duty

• Suggests food and beverages, therefore to be well versed with the menu, method of preparation and accompaniments.
• Maintains cleanliness and mise-en-place level at working station and service pantry for smooth operation.
• Keeps general appearance and maintenance of Restaurant working areas.
• Maintains excellent grooming standard at all times.

Inter – Personnel Traits

• Committed to delivering high levels of customer service
• Positive attitude
• Good communication skills
• Flexibility to respond to a range of different work situations
• Ability to work on your own or in teams
• Resilience