Primary Responsibilities
- Greet the guest, present menu, help with guest choice, making suggestions, takes order and serves food & beverage according to standard procedures.
- Set up bar at the start of opening, including liquor, icing, glassware, juices and garnishes.
- Process drink orders in proper calling order directly from service staff, to check for correct number of drinks and manage billing quickly and efficiently.
- To make all cocktails in accordance with beverage standard, using full standard measures.
- Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
- The ability to ensure that the bar is stocked and all side opening and closing duties are completed.
- Clean glasses, utensils, and bar equipment.
- Assist with cleanup - mopping floors, removal of cans and bottles, general cleaning of rails and counters, removal of melting ice in bins.
- Checks on guest satisfaction, attends to guest needs and complaints with proper follow up by informing the Management or Senior Team Leader.
- Presents check, performs cashiering function, bid guest farewell and invite them to come back.
- Maintains cleanliness of work place by performing clearing functions.
- Attends all meetings and trainings as conducted.
- Performs food runner duties as required.
- Answer phone calls.
- Carry out light cleaning and maintenance of bar/restaurant.
- Dispense beverages
- Take table reservations and effectively control the flow of the guests in the restaurant ensuring
- Comply with hotel and department policies and procedures at all times.
- Help implement work simplification and necessary changes
- Ensure miss-en-place is carried out before each shift
- Following up in proper billing procedures
Competencies
- Ability to ensure that hotel’s standards, policies and procedures within food & beverage operation are applied.
- Ability to prioritize and organize work assignments, delegate work.
- Ability to direct performance of food & beverage management and follow up with corrections where and when needed.
- Ability to motivate food & beverage Colleagues and maintains a cohesive team.
- Ability to ascertain food and beverage training needs and provide such trainings.
- Ability to be a clear thinker, analyzes and resolves problems exercising good judgments.
- Ability to focus and pay attention on details.
- Ability to suggest sell food and beverage venues, menu items, beverages and wines.
- Ability to input and access information into MICROS system.
- Ability to perform physical effort when needed.
- Ability to endure abundant physical movements in carrying out job duties.
- Ability to ensure security and confidentiality of guest and hotel information
- Ability to work without directs supervision.
- Knowledge of all product items, preparation method / time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
- Bar layout, table / seat / station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
