1.To provide a courteous, professional, efficient and flexible service at all times.
2.To perform all duties and tasks in the assigned Place of Work.
3.To perform opening and closing procedures established for the Place of Work as assigned.
4.To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to answer to guest’s enquiries with the supervision of captain or venue manager.
5.To ensure that the Place of Work and surrounding area is kept clean and organized at all times.
6.To monitor operating supplies and reduce spoilage and wastage.
7.To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors.
8.To be able to train new staff when ever requested and needed.