F&b Attendant
5 months ago
**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.
**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 occupational health and safety policies and procedures
-Attend all scheduled meetings
-Possess a thorough knowledge of operations, cashiering and telephone policies and procedures.
-Ensure that all irregularities are reported to the immediate supervisor.
-Coordination with the following:
-Front Office for arrival, departure, VIP information, group information house count.
-Housekeeping for fresh linen, uniforms, flowers and cleanliness
-Kitchen personnel for placing and pick up of guest food order.
-Stewarding for supplies of silverware
-Bars for beverage requisition
-Stores for material requisition
**What we need from you**
**PEOPLE**
- Oversee work performance of new Waiter/Waitress when it comes to servicing, posting to micros, audit and cash balance reporting.
-Help train new hires on-the-job-trainees (On the Job Training) and cross-trainees in the food and beverage department.
- **GENERAL**
- Report for duty on time in accordance with the weekly rota.
-Communicate effectively with all other departments.
-Attend meetings, training sessions and any other required meeting or training session.
-Identify opportunities to innovate service delivery an
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