Waiter/Waitress

Century Hotel Doha

KEY DUTIES AND RESPONSIBILITIES

Restaurant

 Attend briefing prior to the restaurant opening, be well groomed and equipped with basic aids for operation.

 Knowledge of all F&B standard operating procedures, quality presentation, and service and products

 Knowledge of the promotional concepts

 Knowledge of beverages, food trends and special seasonal foods

 Knowledge of the specialties which will be served in the restaurant

 Equip oneself with the knowledge of “not-available” items, menu preparations and presentations.

 Complete mis-en-scene and mis-en-place before the shift commences. 

• Clean and polish allotted silverware cutler, glassware and chinaware. Ensure all equipment is properly utilized.

• Stock side-board with proprietary sauces, linen and other equipments for service.

• Check all furniture in the station maintenance. 

• Lay out tables and covers as per standards.

• Fold napkins into prescribed attractive styles.

• Equip one-self with orders pads, pencils, waiter cloths, matches and bottle openers.

• Requisition fresh restaurant linen and flowers in consultation with supervisor.

• Air restaurant by opening windows.

• Ensure all areas in the station are cleaned and organized.

 Acknowledge returning and regular clients

 Greet guests on arrival, provide the menu and advise of any specials.

 Take food and beverage orders and repeat orders, ensuring that the guest gets the right order.

 Enhance food and beverage sales through the art of suggestive up selling.

 Develop restaurant image through high standards of service to guests.

 Knowledge of the different conference packages; different table settings

 Be fully conversant with all hotel facilities and services.

 Act on flags and special requests.

 Maintain detailed awareness or information regarding arrivals, their food and beverage preferences, special needs and expected departures of the day.

 Answer queries on house facilities and places of tourist interest.

 Maintain confidentiality with regard to guest's personal information.

 Provide assistance to guests on all matters relating to their stay.

 Act on any complaint received and follow up with the guests, any comments should be forwarded to the outlet supervisor.

 Check reservations for the shift and allocate with the approval of the outlet supervisor.

Room Service

 Complete mis en place before the shift commences

 Set up trays and trolleys as per standards

 Equip oneself with knowledge of "not available" items, menu preparations and presentations.

 Extend warm and courteous service to guests on telephone and receive their food and beverage orders through effective salesmanship.

 Clean and polish allotted silverware, cutlery, glassware and chinaware

 Execute orders in guest rooms ensuring speed, quality and personalization

 Clear trays/trolleys from guest rooms/floor corridors.

 Prepare and place complimentary fruits baskets in guest rooms.

 Attend to room service telephones promptly within three (3) rings.

 Familiarize oneself thoroughly with room service menu 

 Take down guests’ food or beverage order as per guests’ requirement and display salesmanship to get greater revenue

 Note down KOT/Check, follow up on orders

 Fill up summary sheet

 Enter in the logbook any complaints, delays, suggestions

 Note down outlet reservation in the reservation register of each closed outlet.

 Make KOTs/Checks from door knob orders

 Ensure that an absolute degree of courteousness and warmth is maintained when conversing with the guest.