Description:
Welcomes guests, handles table reservations, controls the flow of guests, supervises the assigned station / section, and serves (if needed) Food & Beverage to guests in a courteous, professional, efficient and flexible manner consistent with established performance and productivity standards in any of the Food & Beverage Outlets (Restaurants, Bars, Room - Service, Banquets) in order to maximize guest satisfaction.
Key Duties And Responsibilities
- Welcomes each guest that come to the restaurant and ensures they are made comfortable while they wait for their tables
- Leads guests to the reserved table or the available table of guest’s choice.
- Makes sure that each table has a waiter attending to the guests.
- Addresses guests' service needs in a professional, positive, and timely manner.
- Anticipates guests' service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.
- Engages guests in conversation regarding their stay, property services, and area attractions/offerings.
- Provides assistance to individuals with disabilities, including assisting visually, hearing, or physically-impaired individuals within guidelines (e.g., escorting them when requested, using words to explain actions, writing directions on paper, moving objects out of the way).
- Offers assistance with children requirements.
- Handles guest enquiries in a courteous and efficient manner and reports guest complaints or problems to supervisors if no immediate solution can be founded and to assure follow up with guests.
- Understands all food and beverage items in the menu and the ability to recommend food & beverage combinations and up-sell alternatives.
- Establishes a rapport with guests, maintaining good customer relationship.
- Performs all duties and tasks in the assigned Place of Work to the standard set.
- Adapts to rotate within the different sub-departments of the Food & Beverage Division or any other Department of the hotel as assigned.
- Ensures that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures
- Ensures for the food hygiene and safety of the outlet by ensuring that all equipment are working properly and are trained to work safely with it.
- Performs opening and closing procedures established for the Place of Work as assigned.
- Assists in controlling the requisitioning, storage and careful use of all operating supplies and equipment
- Ensures that the Place of Work and surrounding area is kept clean and organized at all times by keeping the glasses clean and the bar area orderly; to clean and polish glassware, chinaware, hollowware, and flatware; cleans all spillage during service time and closing; cleans soiled glass and wipes all.
- Sets up tables and bars in accordance to food & beverage standards.
- Monitors operating supplies by maintaining and controlling established food & beverage par stock and operating supplies to ensure smooth operation and to reduce spoilage and wastage.
- Ensures on the discrepancies in the potential food & beverage cost satisfactorily.
- Assists other employees to ensure proper coverage and prompt guest service.
- Assists in carrying out quarterly, bi-yearly and yearly inventory of operating equipment as well as conducting monthly par stock.
- Supports on the up-selling program and promotion happening
Skills, Experience & Educational Requirements
- F&B / Hospitality Vocational certificate or diploma or its equivalent
- Basic Food Hygiene Training
- 1 year in similar position in a five star hotel
- Hotel School – 6 months to 1 year Internship
- Initiative and Commitment to Achieve
- Attention to Detail & Quality
- Team work
- Effective Communication
- Hard working
- Flexible
- Adaptable
- Friendly
- Patient