14 f b department jobs found in Tanjung Tokong

Key Responsibility 1.  Responsible for guiding the F&B Assistant in the performance of their jobs. 2.  Responsible for ensuring sufficient operating guest supplies , beverages supplies and operating equipment. 3.  To ensure the proper maintenance and good working order for all equipment , furniture and fixture in the restaurant. 4.  Responsible for consistently implementing the services standard and operating procedures in the restaurant. 5.  To ensure sufficiency of manpower in the shift. 6.  Knowledge of all the standard operating procedures in the restaurant. 7.  Assist and assigns the mise-en place at the prescribed hours.

Key Responsibility 1.  Be a host and communicate with guests 2.  Organise the restaurant team: their tasks, schedules and information meetings 3.  Assist the Restaurant Manager in staff management: recruitment, training, evaluation and promotion 4.  Monitor customer service levels 5.  Ensure the quality of service and service provision 6.  Take full responsibility for the Restaurant during allocated shifts 7.  Maximise restaurant occupancy 8.  Organise of the restaurant team. 9.  Increase restaurant sales. 10.  Be honest and communicate with guests.

DUTIES AND RESPONSIBILITIES Administrative Tasks 1.  Reports to station according to schedule with a high standard of personal appearance and hygiene with clean and pressed uniform and name badge as described in staff handbook 2.  Meets daily with Restaurant Manager to discuss restaurant activities and bookings. 3.  Identifies opportunities for special occasions such as weddings and receptions. Operational Tasks 1.  Seats guests at assigned table and presents drink and food menus. 2.  Maintains current information regarding hotel facilities including guest activity programs, promotional packages and special events. 3.  Monitors reservation book to anticipate guest bookings and arrivals.  

General ·       Handles all telephone calls courteously and efficiently. ·       Knows the food menu/special promotions including preparation times, cooking methods, main ingredient and side dishes. ·       Knows the complete beverage selection including wines, cocktails and daily specials/selling objectives as mentioned in the service briefing. ·       Implements opening and closing duties in accordance with standards. ·       Handles guest complaints in accordance with service recovery guidelines. ·       Liaises with kitchen and bar with regards to special requests.   Outlet Service ·       Sets up outlet and service stations on time before service and according to standards. ·       Keeps service stations clean and complete. ·       Provides service in accordance with service standards. ·       Knows table/seat numbering, takes orders and uses Micros system to input orders. ·       Ensures food &...

The Assistant Operations Manager role is mainly to implement the right processes and practices across Hard Rock Cafe. The specific duties include formulating strategy and improving performance. You are required to: Communicate with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen. Train and empower employees to exercise good judgment to make decisions regarding service, food quality, and customer satisfaction by adhering to company training standards Monitor/coach employees on performance, compliance with procedures and workload. Conduct meetings with staff to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, special events, etc. Ensure employees follow safety, sanitation and security procedures. Conduct stable visits (bar and tables) to build rapport, assess customer satisfaction, develop...

Responsibilities: Greet and escort customers to their tables. Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies). Inform customers about the day's specials. Offer menu recommendations upon request. Up-sell additional products when appropriate. Communicate order details to the Kitchen Staff. Serve food and drink orders. Arrange table settings and maintain a tidy dining area. Deliver checks and collect bill payments. Provide excellent customer service to guests. Requirements: Hands-on experience with cash register and ordering information system . Attentiveness and patience for customers. Outstanding presentation skills. Multitasking skills with the ability to perform well in a fast-paced environment. Active listening and effective communication skills. Good team player. Flexibility to work in shifts. Minimum 1 year working experiences, food safety training is a plus.

Responsibilities:   To assist the kitchen cooking staff in their daily food preparation by ensuring that the staff concerned are equipped with the necessary kitchen equipment which are in good working conditions.  To manage the hotel’s inventory in respect of all chinaware, glassware, silverware, flatware and hollowware. To conducts regular stock take and ensures that all these items are kept in clean and hygienic conditions.  Introduces and monitors control procedures to reduce breakages and losses.    To oversee the cleaning of kitchen premises so as to maintain high level of hygiene standards in the kitchen areas. Ensures that all health and hygiene regulations and practices are observed.   To supervise the proper removal of waste from the kitchens.  To ensure that stewarding staff carries out their task according to the SOP.

Description: - Serves guests (prepares the restaurant, bar, provides bar, restaurant service, clears away and you may prepare food in the kitchen as well) in the point of sale, in line with the F&B concept (restaurant, meeting room, breakfast, bar or patio). - Provides a high standard of service both in terms of welcome and waiter service. - Performing basic cleaning tasks as needed or directed by supervisor. - Maintaining proper dining experience, delivering items, fulfilling customer needs, offering. - Apply health regulations relating to cleanliness. - Do all other tasks as required by the superior. Qualifications: - High school or equivalent. - Authentic energy and a genuine passion for making guests smile. - Previous experience of working within a hospitality setting ideally within hotel or restaurant operations. - Ability to work under pressure. - Ability to work alone and unsupervised. - Positive attitude. - Desire to learn and grow within the...

Description: General - Handles all telephone calls courteously and efficiently. - In front bars, knows the food menu/special promotions including preparation times, cooking methods, main ingredient and side dishes. - Implements opening and closing duties in accordance with standards. -Handles guest complaints in accordance with service recovery guidelines. -Assist with service in the Lounge/Bar if necessary. -When dealing with guests directly, deliver service in accordance with service standards. Bar - Sets up bar on time before service and according to standards including but not limited to: checking to see that fresh fruit juices, cream, cocktail napkins/coaster, glassware, stirrer, mixer and all other bar materials are in adequate supply for the day’s business. Prepares fresh garnish as per specifications. - Is observant and pro-active in maintaining the table/bar counter clean and glasses replenished. - Checks bar stock and prepare orders for...

2.1       To ensure the smooth operation of the outlets/banquet, delivering a consistent quality product and service that comply with company / hotel policies and standard procedures.   2.2       To assist the F&B Executive in running the in scheduling and coordinating staff.   2.3       To ensure that all employees report for duty punctually, in proper grooming at all times.   2.4       Initiate aggressive guest interaction through seeking and soliciting feedback from guests.   2.5       To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.   2.6       Properly execute revenue and check control procedures on shift.    2.7       To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.   2.8       Maintain a safe and sanitary work environment for all associates...

1.1          Responsible for the overall administration and operation of the Food and Beverage outlets and to maintain the quality and consistency of service delivered to guests.   2.1       To ensure the smooth operation of the outlets, delivering a consistent quality product and service that comply with company / hotel policies and standard procedures.   2.2       To maximize profitability of the outlets by increasing turnover (revenue and covers) as a first priority and controlling costs as a second priority.   2.3       To achieve the forecasted budget on food & beverage revenue and achieved maximized productivity on staff levels as set by the Food & Beverage Manager.    2.4       To participate in all activities of planning, directing, controlling and Coordinating in the outlet and also all related administrative duties.    2.5       To select and recruit employees for the outlets.   2.6       To plan and...

The Executive Sous Chef is responsible for the overall management and day to day running of the Kitchen operations. From hiring and training the kitchen team, ordering F&B supplies, preparing food for service, maintaining a high level of food quality, selection and value to member and guests. The Executive Sous Chef is also responsible for achieving financial or budget guidelines and departmental goals. Duties Financial 1.   Directs, controls and co-ordinates the activities of all chefs and commis cooks engaged in preparing and cooking food, to maintain an efficient, profitable and smooth food service at all times. 2.   Develops attractive menus and creates standard recipe sheets with pictures according to the hotel’s policy. Operational 1.   Ensures that all food is prepared and served according to the standards set by the hotel. 2.   Does and checks cooking and presentation of food including personally tasting the food....

Description: - Assists in the operation at peak times and any other times business needs require your hands-on assistance. - Ensures cleanliness of all F&B OE, kitchen areas and equipment. - Controls issuance/storage of all F&B related OE and coordinates inventories. - Ensures implementation of established standards of sanitation and operation of Stewarding related machinery and equipment. - Effectively organizes all clearing/cleaning stations ensuring low breakage, fast clearing and constant supply of clean OE during operation. - Prepares and implements a cleaning schedule of all kitchens, related areas and equipment. - Ensures all garbage is collected, properly separated and collected by outside contractors. - Maintains logbook. Qualifications: - Poses previous related experience preferably. - Remain calm and work well under pressure. - Capable of training and motivating team members. - Able to set priorities and complete tasks in a timely...

  §    General o   Reads the logbook daily and take action accordingly. o   Provides information regarding the hotel’s facilities & services. o   Ensures to always be informed of VIP in-house and daily functions. o   Handles guest complaints in accordance with service recovery guidelines.   §    Front Desk o   Assigns rooms and checks in/out guests in accordance with established standards. o   Checks guest history of all arrivals on shift and gets familiarized with the information. o   Greets and addresses guests by name.  o   Thanks every guest when they depart. o   Exchanges money for guests in accordance with the hotel’s foreign exchange policy & procedure.   o   Handles the following situations in accordance with hotel policy: §  Early arrivals and late check outs §  Rebate and paid outs §  Refund o   Runs the night audit. o   Post folios and relevant data...