•Ensures that all guests are dealt with in a professional, consistent manner. •To promote good relationship to the guests and colleagues’ control and analyzes the level on; Quality of Service, Guest Satisfaction, Employees Satisfaction Operating Equipment’s •Participate in service as necessary in accordance with restaurant/outlet needs •Ensure staff grooming and personal appearance standards are met. •Control stocks for daily use in the restaurant to ensure service requirement of the outlets/restaurant are enough. •Control breakage, waste and spoilage ensuring safe and healthy work environment for all the guests and the colleagues •Conduct all administrative work required maintaining cleanliness as well as ensuring all maintenance needs are logged in and reported. •Checking of expiry dates and non-dated products on daily basis •Check opening and closing duties assigned to all colleagues •Maintain logbook on day to day basis conduct shift briefing in the absence to the Supervisor perform job related duties and special task assigned. •Ensure that F&B maintains high quality service standards performs daily checks on staffing level, quality control, maintenance, cleanliness •Make sure that all open food and beverage items are dated and covered. •Manage events in serving, setup, maintenance and breaking down of banquet rooms •Supervises, guides, schedules and trains staff. •Ability to follow directions from banquet event orders •Monthly inventory of stocks and breakages. •
Room Service
•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 •On-site attendance at all programs and event •Full event production and management of all assigned events and additional special events throughout the year •Manage budget for each event •Negotiate and secure venues, work with catering managers on all event Logistics-F&B, AV, Set, event time-line •Work with marketing on event promotion, signage and materials •Work with vendors and negotiate prices for all items •Research potential vendors and venues
