Be at all times an ambassador of friendliness in order to establish a professional contact of yourself and all associates of the departments with all our guests. And make sure that in anything we do, Guest comes first.
1- Prepare mise-en-place for the outlets operation.
2- Get the necessary supplies from the kitchen and pantry and set up his station.
3- Setup tables in accordance to established standard ensuring that silver, china, linen are clean and polished and in good condition.
4- Determine that service side station is fully stocked at the beginning of service and is replenished and kept clean and orderly throughout service. Polish & store silverware, glassware and cutlery.
5- Ensure that menus/beverage lists are clean and in good order.
6- Understand and effectively manage cultural needs & expectations for internal & external guests.
7- Take guest’s meal orders in a helpful and organized manner. Use suggestive selling techniques to encourage the guests to choose items that are house specialties. Up sell and identify additional revenue’s opportunities.
8- Accurate and timely delivery of orders to guests
9- Check back with the clients during their meal; Satisfy guests’ complaints and requests or if unable to do so, ensure that they are promptly reported to the captain in charge before guest’s departure.
JOB KNOWLEDGE, SKILLS & ABILITIES:
1- Must be able to speak, read, write and understand English.
2- Project a pleasant and positive professional image to all contacts at all times. Exhibit personal attitude, appearance, in a manner, which will enhance the guests experience and satisfaction.
3- Be guests focused
4- Possess good communication skills, both verbal and written and basic computer skills.
5- Ability to perform a variety of duties and multi-tasking and to be resourceful, creative & maintain flexibility.
6- Follow the hotel hygiene standards. Ensure that operational supplies are clean & in good order
7- Minimize operating cost by using all equipment and products properly in accordance with guidelines set and ensure all equipment are turned off at the end of the shift. Care in service to avoid accidents.
8- Learn the menu items, daily specialties and seasonal food in order to describe all menu items, prices and methods of preparation. Learn the facilities of the hotel and the daily events, in order to satisfy guest inquiries.
9- Knowledge of all F&B Standard operating procedures, quality presentation, service and products, kitchen, promotional concepts, wines & beverage, food trends, special seasonal foods and local liquor laws.