• 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.
• 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

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 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

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.

PERSONAL ATTRIBUTES

Education

• Any Formal hospitality qualifications, desirable

Experience

• At least 2 years previous food and beverage experience in a hotel or any 5star restaurant back ground.

Technical/ Skills

• Competent in Word, Excel, Cashiering, operating Micros system and hotel PMS
• Competent Oral and Written English Communication Skills
• Strong organizational and work co-ordinating skills to handle multiple assignments and projects
• Possess a clear diction and a pleasant voice

Personal Attributes

• ‘Can do’ attitude and a high level of energy
• Self-motivated and able to manage with strong initiative
• Professionally groomed
• Able to work under pressure and on shift schedule
• Adaptable to change
• Salesmanship
• Socially confident