1.0 Job Summary
Responsible for providing food and drink to guests. This can involve direct table service or it can involve topping up buffet selections with fresh food, serving guests in the buffet queue or working behind a bar mixing drinks.
2.0 Duties And Responsibilities
2.1 To report for duty punctually wearing the proper uniform and name badges at all time
2.2 To serve food and beverage to guest according to standard set.
2.3 To handle guest enquiries in a courteous and efficient manner
2.4 To provided a courteous and professional service at all time.
2.5 To check constantly on guest satisfaction, to maintain a best possible guest relation, to anticipate guest’ needs and ensure the fulfillment of all guest expectation.
2.6 To be stationed in the assigned area of the outlet during service hours unless specifically assigned elsewhere.
2.7 To maintain neatness and cleanliness at assigned station, back area and dining area throughout the day.
2.8 To keep station adequately stocked with necessary supplies before. during and after service hours.
2.9 To prepared necessary mise-en-place concerning the operations.
2.10 To follow-up on store / general requisition.
2.11 To do side duties as assigned on daily / weekly / monthly basis as determined by the F&B Executive or F&B Team Leader.
2.12 To take good care of all operating tools and equipment.
2.13 To return soil linen and collect clean linen from Housekeeping.
2.14 To be a team player and support other staffs.
2.15 To maintain a good working relationship with your own colleagues and other department.
2.16 To have a complete understanding and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.
2.17 To have a complete understanding of the hotel’s policies and procedures and adhere to the hotel’s Employee Rules and Regulations.
2.18 To attend pre-service briefing and other training as training by the Manager.
2.19 To attend communication meeting set by the Manager.
2.25 To perform other duties that may be assigned from time to time.
2.26 To be fully responsible for the se-up of the outlet or function room as per the standard and requirement.
2.27 To coordinate with the kitchen prior to dishing out of food.
2.28 To give an accurate count of the guest.
2.29 To ensure that tray stands and bar set-ups are properly and tidily set-up.
2.30 To ensure that condiments are available such as chili sauce, tomato ketchup, Soya Sauce, Black Vinegar, toothpick and etc.
2.31 To check on all the back lanes set-up and cleanliness.
2.32 To check that after each meal period or function, all outlet or function room area is cleared of equipment.
2.33 To check that music and lighting is in working order for all area.
2.34 Handling customer complain and referring the issue to F&B Executive or F&B Team Leader to resolving the un-satisfaction complained.
2.35 To responsible for all the signage to be made for the guest reservation or function rooms bookings.
2.36 To ensure that all guest bills are signed or settled by cash or credit card without any disputes that may arise from the bills.
2.37 To double check that all lights and air conditioning are switched off after operation hours and doors of the outlet or function rooms are locked at the end of the day.
Supplemental pay types: