Food Service Specialist
2 weeks ago
To succeed as a Waiter, you will need to possess the following essential skills and qualifications:
- Higher secondary education essential or equivalent vocational qualification obtained working for a 4/5 star hotel or fine dining restaurant.
- At least 1 year work experience in hospitality, restaurants, or fine dining environment.
- Excellent command of English; Arabic desirable.
- Must have excellent interpersonal skills and confidence.
- Understanding of MICROS.
- Knowledge of HACCP and ISO standards.
Responsibilities:
- Greet and serve each guest with a friendly and courteous attitude, establishing a positive rapport from the outset.
- Evaluate daily specials, internal promotions, or menu changes to stay informed about offerings and provide accurate information to guests.
- Foster effective communication between BOH and FOH to ensure seamless service delivery, minimizing errors and delays.
- Deliver food and beverages in a timely manner, enhancing the overall dining experience and minimizing wait times.
- Implement measures to reduce food wastage, spillage, and breakage, contributing to a more efficient and sustainable operation.
- Clear tables, cutlery, and plates according to service sequence, supported by the runner, maintaining a clean and organized environment.
- Contribute to maintaining a clean and safe environment, adhering to health and safety standards.
- Comply with cash handling procedures and policies, ensuring accuracy and attention to detail.
- Report on duty on time, adhering to uniform and grooming standards, presenting a professional image.
- Adhere to set HACCP, ISO guidelines, and food safety standards, prioritizing guest safety and well-being.
- Escalate customer complaints or issues to Senior Management or direct line management for prompt resolution, demonstrating a commitment to customer satisfaction.
- Train runners on correct service standards and hygiene guidelines, contributing to a cohesive and knowledgeable team.
- Develop familiarity with the seating chart/outline, ensuring efficient table management.
- Understand key functionalities of the MICROS system, utilizing technology to streamline operations.
- Participate in functions and activities with other outlets when required, promoting cross-functional collaboration and knowledge sharing.
- Acknowledge provenance and ingredients per menu items, providing valuable insights to guests and BOH staff.
- Advise BOH on customers' food intolerance, ensuring accommodation of dietary requirements.
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