Reporting to the Venue Manager, responsibilities and essential job functions include but are not limited to the following:
To assist the guests with all different queries.
To act according to the complaint handling standards & procedures.
To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of each shift.
Provide excellent guest service by discovering all of our guests needs and acting on these needs promptly, effectively and with confidence.
Work across all areas of Food & Beverage Department, to ensure that guest expectations are exceeded, and standards are consistently maintained.
To be fully conversant with all F&B department policies and procedures.
When fully competent, to work with the Manager and Lead Servers to provide effective on job training and coaching of new staff to help develop a highly skilled and motivated team, committed to both Hotel and departmental goals.
Consistently offer professional, friendly and engaging service.
Assist guests regarding menu items in an informative and helpful way.
Follow outlet policies, procedures and service standards.
Have full knowledge of beverage lists and promotions.
Have full knowledge of all menu items, garnishes, contents and preparation methods.
Follow all safety and sanitation policies when handling food and beverage.
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Other duties as assigned.
Qualifications
Previous service experience an asset.
Excellent communication and organizational skills.
Strong interpersonal and problem solving abilities.
Ability to work well under pressure in a fast paced environment.
Ability to work cohesively with fellow colleagues as part of a team.
Ability to focus attention on guest needs, remaining calm and courteous at all times.
