Fairmont Hotels & Resorts is where the intimate equally coexists with the infinite – an unrivaled portfolio of more than 90 extraordinary hotels where grand moments of life, heartfelt pleasures and personal milestones are celebrated and remembered long after any visit. Since 1907, Fairmont has created magnificent, meaningful and unforgettable hotels, rich with character and deeply connected to the history, culture and community of its destinations – places such as The Plaza in New York City, The Savoy in London, Fairmont San Francisco, Fairmont Banff Springs in Canada, Fairmont Peace Hotel in Shanghai, and Fairmont The Palm in Dubai. Famous for its engaging service, awe-inspiring public spaces, locally inspired cuisine, and iconic bars and lounges, Fairmont also takes great pride in its pioneering approach to hospitality and leadership in sustainability and responsible tourism practices. Fairmont is part of Accor, a world leading hospitality group counting over 5,400 properties throughout more than 110 countries, and a participating brand in ALL - Accor Live Limitless – a lifestyle loyalty program providing access to a wide variety of rewards, services and experiences.   

• Performs all the service-related tasks in the department and complies with and exceeds standard operating procedures.

• Ensures strict adherence to the departmental guidelines and controls.

• Assists to maintain company sanitation standards in the department.

• Ensure guest satisfaction through personalized, efficient service. Is responsible that all customers leave satisfied. 

• Ensure that the Restaurant is always maintained in neat and hygienic conditions including all “Heart of the House” areas.

• Be aware of events, food festivals, functions and operations in the food & beverage department.

• Recognize all guests and extend a warm welcome and a fond farewell.

• Greets and seats the guest as per the outlet SOP.

• Maintain guest history record, which is to be updated every time the Guest visits the restaurant.

• Prepare guest birthday and wedding anniversary list.

• Take reservations and maintain the reservation system by filling in all the relevant details accurately and promptly.

•  Obtain business cards from first time guests.
• Ensures that personal grooming, hygiene, and appearance are in line with the department’s standards.

• Reporting to work on time (as scheduled) in proper uniform.

• Attend daily briefings and proactively listen and participate as required.

• Be knowledgeable of all menu items, their garnish, contents and preparation methods. Be prepared to answer any guest questions about the menu in a direct, concise way.

• Be aware of Daily specials, soups, drinks and any promotion/ festivals on at the restaurant and in the F & B Division.

• Be able to operate Micros. Follow policies for voids/billing.

• Be aware of all beverages, wines and spirits, and any signature drinks of the restaurant.

• Ensure that tables are properly bussed throughout the meal, ensure adherence to bussing procedures, thus minimizing breakage.

• Special attention should be paid to finer points of service, i.e., replacing ashtrays, refilling water glasses, maintaining a proper posture and being personable but limiting conversation.

• Resolve any guest issues to their entire satisfaction swiftly utilizing the Empowerment training received.

•  Assist the Team leader in any other task as may be necessary.

• Acknowledge and respond to all guest requests, bringing them to the knowledge of the Team leader or Restaurant Manager as appropriate.

• Always notify the Team leader / supervisor before leaving the Restaurant.

• Return clean serving equipment to the side station.

• Ensure all tables in the station are ready for guests at all times.

• Check with the Team leader or Manager before leaving the shift. Always check the next day’s duty schedule.

• Maintain a good record of attendance and follow the company policy on leave/ attendance.

• Ensures proper input in Micros of all checks and is should be aware of all policies in respect of billing and are adhered to.

• Responsible that all guest complaints or requests are handled quickly, fairly and reported to the Team leader/ Restaurant Manager before shift ends.

• Responsible for reporting all guest and associate accidents immediately to the Manager, so that the accident reports may be prepared / further assistance may be obtained (if necessary).

• Contributes towards maintaining on-going Energy Conservation, Inventory Controls and Loss Prevention programs among associates.

• Adhere to the “Service Basics” as outlined during training.

• Carry out other duties on an as required basis.