Waiter/waitress

4 months ago

Doha, Qatar voco Full time

**Your day to day**

**Restaurant**

-Attend briefing prior to the restaurant opening, be well groomed and equipped with basic aids for operation.

-Knowledge of all F&B standard operating procedures, quality presentation, and service and products

-Knowledge of the area competition, promotional concepts

-Knowledge of wines and beverages, food trends and special seasonal foods

-Knowledge of the specialties which will be served in the restaurant

-Equip oneself with the knowledge of “dujour” items, “not-available” items, menu preparations and presentations.

-Complete mis-en-scene and mis-en-place before the shift commences.

-Clean and polish allotted silverware cutler, glassware and chinaware. Ensure all equipment is properly utilized.

-Stock side-board with proprietary sauces, linen and other equipments for service.

-Check all furniture in the station maintenance.

-Lay out tables and covers as per standards.

-Fold napkins into prescribed attractive styles.

-Equip one-self with orders pads, pencils, waiter cloths, matches and bottle openers.

-Requisition fresh restaurant linen and flowers in consultation with supervisor.

-Air restaurant by opening windows.

-Ensure all areas in the station are cleaned and organized.

-Acknowledge returning and regular clients

-Greet guests on arrival, provide the menu and advise of any specials.

-Take food and beverage orders and repeat orders, ensuring that the guest gets the right order.

-Enhance food and beverage sales through the art of suggestive up selling.

-Develop restaurant image through high standards of service to guests.

-Knowledge of the different conference packages; different table settings

-Be fully conversant with all hotel facilities and services.

-Act on flags and special requests.

-Maintain detailed awareness or information regarding arrivals, their food and beverage preferences, special needs and expected departures of the day.

-Answer queries on house facilities and places of tourist interest.

-Maintain confidentiality with regard to guest's personal information.

-Provide assistance to guests on all matters relating to their stay.

-Act on any complaint received and follow up with the guests, any comments should be forwarded to the outlet supervisor.

-Check reservations for the shift and allocate with the approval of the outlet supervisor.

**Room Service**
- Complete mis en place before the shift commences
- Set up trays and trolleys as per standards
- Equip oneself with knowledge of "dujuor" items and "not available" items, menu preparations and presentations.
- Extend warm and courteous service to guests on telephone and receive their food and beverage orders through effective salesmanship.
- Clean and polish allotted silverware, cutlery, glassware and chinaware
- Execute orders in guest rooms ensuring speed, quality and personalization
- Clear trays/trolleys from guest rooms/floor corridors.
- Prepare and place complimentary fruits baskets in guest rooms.
- Attend to room service telephones promptly within three (3) rings.
- Familiarize oneself thoroughly with room service menu
- Take down guests’ food or beverage order as per guests’ requirement and display salesmanship to get greater revenue
- Note down KOT/Check, follow up on orders
- Fill up summary sheet
- Enter in the logbook any complaints, delays, suggestions
- Note down outlet reservation in the reservation register of each closed outlet.
- Make KOTs/Checks from door knob orders
- Ensure that an absolute degree of courteousness and warmth is maintained when conversing with the guest.

**F&B Administration**
- Perform, as directed, routine clerical and administrative tasks, including typing, filing, generating and distributing correspondence; recording, transcribing and distributing minutes; handling mail and producing all necessary documents.
- Provide administrative support, manage reservations, handle special orders, and accommodate special requests from customers, as directed, on a daily basis, including holidays and special events, for the restaurant outlets.
- Maintain daily, monthly and annual calendars for the food & beverage department heads, providing daily time management support.
- Respond to inquiries regarding each program and event
- On-site attendance at all programs and event
- Full event production and management of all assigned events and additional special events throughout the year
- Manage budget for each event
- Negotiate and secure venues, work with catering managers on all event Logistics-F&B, AV, Set, event time-line
- Work with marketing on event promotion, signage and materials
- Work with vendors and negotiate prices for all items
- Research potential vendors and venues

**What we need from you**

**FINANCIAL RETURN**
- Maintain cash float & reconcile daily
- Assure accountability for cash float issued.

**RESPONSIBLE BUSINESS**
- Comply with and ensure adherence to all of the hotel’s policies and procedures
- Comply with all

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