MAIN DUTIES AND RESPONSIBILITIES
1.1.1. Greets, escorts, seats and farewells the guests.
1.1.2. Takes the orders of the guests and conveys to related production areas.
1.1.3. Handles all service matters to guests in the station,
1.1.4. Organizes table set-ups and move them as and when required.
1.1.5. Interacts with Outlet guests professionally and uses up-selling techniques.
1.1.6. During the set-up of the restaurant, she/he must check the cleaning and the quality of all equipment, glassware, cutlery, chinaware, napkins etc.
1.1.7. After the set-up and before the arrival of the customers, and also during a new set-up within the service time, she/he must check the quality of the set-up and be sure that the restaurant or the table has a nice and warm appearance.
1.1.8. Attends the communication meetings of her/his Outlet. Personally supervises the end of day closing of the service area and makes sure that all equipment is in an appropriate place and nothing is left around, which can be hazardous.
1.1.9. At the end of the shift or the day, she/he has to communicate all information that the next shift or the supervisor has to know for a well running of the operations.
1.1.10. In absence of the hostess, escorts guests to their tables and recommends food and beverage items, and special promotions if available.
1.1.11. Conducts an efficient and courteous service to the guests.
1.1.12. Creates an atmosphere of tranquility amongst the brigade.
1.1.13. Organizes table set-ups and move them as and when required.
1.1.14. Checks the standard and quality of food and beverage which leaves the kitchen.
1.1.15. Checks extra needs of a guest.
1.1.16. She/he needs to have a sale behavior, and ask tactfully to the guests if they would like another beverage or an up selling.
1.1.17. In-charge of the area during the absence of the Outlet Supervisor.
GENERAL / MISCELLANEOUS
1.1.18. Thoroughly familiarizes oneself with the Hotel s emergency procedures and is in a state of preparedness for any emergency which may occur.
1.1.19. He/she is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility.