To welcome and seat guest upon arrival at the table.To assist the guest in choosing his or her beverage or food order from the menu.
And try to up sell specials as specified by the Kitchen and beverage of the month.To take the food or beverage order from the guest, ensuring that the order is accurate and has been double-
checked.To input the order accurately in the POS system as outlined within the Restaurant operating manual.To ensure all cutleries are changed according to the order as outlined in the service standard.
To prepare all necessary accompaniments to go with order.To serve any requested food or beverage item that is available, as per the service standard.
To assist where possible with any additional request (Note : any questions regarding hotel policies or procedures should be referred to the Manager), and ensure guests are to be made to feel comfortable at all time.
To make the guest feel welcome at all times, and ensure that the service offered is of the highest quality, and that service is prompt, efficient but not overbearing.
And that service is offered with a warm smile at all times.To be responsible for the cleaning of the table, during and after service to the guest.
To have a full understanding and knowledge of all items that are offered on the menu & beverage list in the various outlets.
To be responsible for the correct set up of all mise en place (Restaurant, Banquet and Bar) and side stations, and to ensure that there is sufficient and the correct equipment for the day trading.
Must keep his / her side station, section, bar clean at all times.To not to stand, loiter near, behind or talk about any guest at any time, so as that the guest may hear you, or feel uncomfortable.
Will be required to carry out any reasonable request made by the Manager or supervisor, or from any member of the management team.
To report any problem situation or special guest request to the supervisor, immediately so as to ensure that prompt action is taken.
To be responsible for the set up of the outlet / banquet all, with tables, cutlery, chinaware, glassware and linen. Ensuring that the set up of each table is as per the standards required for each meal period and as set in the operating policy.
1. Should be pleasant in appearance and personality.2. Must be able to read, write, converse & understand both English and French language to an international acceptance level.
3. Must show flexibility and willingness to work.