12 f b department jobs found in Johor Bahru

Mixes and serves alcoholic and non-alcoholic drinks to patrons of bar, following standard recipes: Mixes ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks. Serves wine and draught or bottled beer. Collects money for drinks served. Orders or requisitions liquors and supplies. Arranges bottles and glasses to make attractive display. May prepare appetizers, such as pickles, cheese, and cold meats. May tend service bar and be designated Service Bartender. Check identification of customers in order to verify age requirements for purchase of alcohol. Balance cash receipts. Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons. Clean glasses, utensils, and bar equipment. Take beverage orders from serving staff or directly from guests....

R esponsible for the standards of service delivered to the customers in the bar, food stalls and all other food & beverage outlets by F&B volunteers. Ensure the quality of services in accordance with the company standard. Ensure that all the F&B sections are organized, performed their duties and maintain their area and equipment in a manner in compliance with the company policy and instructions as directed by the hotel Maintains leave record for F&B staffs Maintains the highest level of sanitation throughout all food and beverage areas as prescribed by health and safety standards Maintain proper consumption levels as instructed by the company To ensure all volunteers within the F&B department follow all the rules and regulations Maintaining effective cost control in all areas of the F&B department Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures. Stand, sit, or walk for an...

·         Serve food courses and beverages to guests. ·          Set tables according to type of event and service standards. ·          Answer questions on menu selections. ·         To up sell and promote special menu & promotion that held in the outlet. ·         Check information board on daily stationing, 86 items, in-house function, room occ. ·         Communicate with the kitchen regarding menu questions, the length of wait, recook orders, and product availability. ·          Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.  ·         Check in with guests to ensure satisfaction with each food course and/or beverages. ·         Maintain cleanliness of work areas, china, glass, etc., throughout the day. ·         Complete closing duties, including restocking items, turning off lights, etc. ·         Present physical and accurate check to guest and...

Responsibilities Provide prompt service with a smile. Communicate with decorum with members, guests and customers. Alert at all times to handle any work issue that may arise / be given. Requirements SPM, alternatively related experience an advantage. Fluency in languages and ability to converse essential. Personal discipline at all times.

Responsibilities ~   Report and support Executive Sous Chef in daily operations. ~ In charge of daily operations and duties assigned by Superior to meet standard & quality. To ensure food consistency at all times. ~ To check on inventory and ensure food costing is within acceptable range. ~ Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. ~ Skill in managing subordinates. ~ Establishing and maintaining effective inter-departmental working relationships. ~ Checks periodically expiry dates and proper storage of food items in the section. Requirement ~ Diploma in Culinary. ~ At least 3 years' experience cooking in a well-established restaurant or full-service hotel.

In their primary role, food and beverage supervisors, also called food and beverage managers or food service managers, oversee food planning and preparation for restaurants & hotels. Food and beverage supervisors oversee food and beverage inventories, manage cooking staff, and choose a range of beverages to be served at their establishment. They ensure adherence to food safety and alcoholic beverage regulations. Food and beverage supervisors might also inspect kitchen equipment and address any customer complaints or concerns regarding food preparation and menu offerings. · Plan, supervise, and control various operations, working closely and supporting the food and beverage leader. · Anticipate guests’ needs, respond promptly, acknowledge all guests, and resolve complaints, ensuring guest satisfaction. · Constant effective communication with managers and supervisors regarding any guest or staff issues. · Encourage and motivate staff with a positive attitude. ·...

Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards Preserve excellent levels of internal and external customer service Design exceptional menus, purchase goods, and continuously make necessary improvements Identify customer's needs and respond proactively to all of their concerns Lead F&B team by attracting, recruiting, training, and appraising talented personnel Establish targets, KPIs, schedules, policies, and procedures Provide two-way communication and nurture an ownership environment with emphasis on motivation and teamwork Comply with all health and safety regulations Report on management regarding sales results and productivity

Ensure quality of food & service comply with established standards. Direct and supervise daily operations. Perform random checks on food quality and service standard. Oversee scheduling and administration of duty rosters. To do daily stock take as required on every shift. Participate all the Food & Beverage meeting and promotion. Taking reservation from guest and handling guest complain, self discretion within general framework and to adhere to GBW hotel F&B policy and procedure. Provide feedback on customer complaints. To do monthly inventory for all equipment and linens. To improve the Service standard required by management from times to times. Respond to equipment breakdown immediately and resolve the situation.

Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, recook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.  Record transaction in MICROS system at time of order.  Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day. Complete closing duties, including restocking items, turning off lights, etc. Present physical and accurate check to guest and process payment.

Duties & Responsibilities: 1. Provide Efficient Service to Customers. To have thorough knowledge of all menu items and service procedure. Perform table setting in accordance with established standard. Ensure silverware, chinaware is polished and linen is in good condition. Perform mise-en-place before service. Welcoming, greet and direct customer to the designated table. Promote special promotion food & beverages to customer. Take food and beverage order from customers/guests politely and record down in orderly manner on the captain order. Deliver the captain order to bar and kitchen, follow up within the preparation time. Serve the customers/guests with the prepared foods and beverages. Handle any minor complaint and forward major complaint to immediate superior for further action. Ensure all customers/guests are being served accordingly and timely. Clear the used plate and refill drinking water from time to time when needed....

Generates and provides accurate and timely results in the form of reports, presentations, etc. Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data. Orders all food and beverage based on business needs. Maintains sanitation and safety standards as specified in the brand guidelines. Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets. Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels. Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs. Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered. Maintains inventory controls for proper levels, dating, rotation, requisitions, etc. Ensures that price and product availability issues are...

· Manage, organize and ensure the smooth running of your particular section. · Assist in the planning, schedule, record and training of new and existing staff in order to meet all standards required by the management of the hotel. · Interacts and communicates professionally with F&B outlet as well as with Stewarding. · Maintains excellent teamwork and team spirit among staff. · Preparing duty rosters, taking expected volumes of business into consideration. · Makes every attempt that staffs clear their days off when business is quiet. · Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels. · Professionally active, self-motivated and involved in every aspect of the kitchen operation. Supervises, directs, guides and corrects kitchen staff when necessary. · Takes a professional interest in constantly maintaining a high standard of food preparation...