KEY DUTIES AND RESPONSIBILITIES
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 area competition, promotional concepts
Knowledge of wines and beverages, food trends and special seasonal foods
Knowledge of the specialties which will be served in the restaurant
Equip oneself with the knowledge of dujour items, 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.
Complete mis en place before the shift commences
Set up trays and trolleys as per standards
Equip oneself with knowledge of "dujuor" items and "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.
Maintain cash float & reconcile daily
Assure accountability for cash float issued.
Internal Business Process
Comply with and ensure adherence to all of the hotel s policies and procedures
Comply with all occupational health and safety policies and procedures
Attend all scheduled meetings
Possess a thorough knowledge of operations, cashiering and telephone policies and procedures.
Ensure that all irregularities are reported to the immediate supervisor.
Coordination with the following:
Front Office for arrival, departure, VIP information, group information house count.
Housekeeping for fresh linen, uniforms, flowers and cleanliness
Kitchen personnel for placing and pick up of guest food order.
Stewarding for supplies of silverware
Bars for beverage requisition
Stores for material requisition
Oversee work performance of new Waiter/Waitress when it comes to servicing, posting to micros, audit and cash balance reporting.
Help train new hires on-the-job-trainees (On the Job Training) and cross-trainees in the food and beverage department.
Report for duty on time in accordance with the weekly rota.
Communicate effectively with all other departments.
Attend meetings, training sessions and any other required meeting or training session.
Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.
Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.
Proactively display and embrace the Company s ROC.IT Values
KEY RESULT AREAS
Ensure the presentation, quality and quantity of food and beverages are to the hotel standards.
All client requests are acted on and in accordance with service standards.
Maintains a professional and organised work environment
Guest satisfaction feedback.
Accuracy of work, cash handling and financial.
Personal presentation and commitment to the company's core values.
Bachelor Degree in Hotel and Restaurant Management or Tourism or any Formal hospitality qualifications, desirable
At least 2 years previous food and beverage experience in a hotel or any 5 star restaurant back ground.
Competent Word, Excel, Cashiering, operate Micros system and hotel PMS
Competent Oral and Written English Communication Skills
Strong organisational and work co-ordinating skills to handle multiple assignments and projects
Possess a clear diction and a pleasant voice
Can do attitude and a high level of energy
Self-motivated and able to manage with strong initiative
Able to work under pressure and on shift schedule
Adaptable to change
Sense of humour
Compensation & Benefits