To offer guests of the outlet an enjoyable, expertly served beverage/dining experience.
To anticipate and service of guests' requirements before requests is necessary.
To be familiar with the beverage service including stemware used and appropriates garnishes.
To utilize a "Captain's Pad" correctly and for the sake of communication.
To complete opening and closing side work as assigned and has all tables set according to standard.
To present menus and explanations for all menu items as well as specials of the day.
To be fully knowledgeable of and utilize the hotel's computer system ringing up sales, printing checks, closing checks and completing closing readings.
To change ashtrays, serve cigarettes, crumb tables and offer additional beverages and cigars.
To report any accident or guest complaint immediately, no matter how minor, to a manager.
To recognize and address potential disruptive or undesirable guests.
To respond properly in any hotel emergency or safety situation.
To breakdown any buffets, displays or side stations when needed
To keep service area clean and tidy.
To perform other tasks or projects as assigned by hotel management.
To retrieve and stock all linen, china, silver, glassware and food and beverage items.
To provide unobtrusive and professional service in accordance with our sequence.
To carry and break down trays properly and safely.
To provide quick and attentive assistance to any mishap in the restaurant.
To sweep/vacuum the floor before a shift if needed.
To attends all the training subjects to the service colleagues and follows all rules and policies of the hotel
To handle cash and credit card procedures according to the guidelines of the accounting department
To identify potential problems and ask for assistance before a breakdown occurs.
To provide lateral service within the hotel whenever needed.
