Waiter

Reporting Structure: You are hereby kindly asked to report to the following individual in the allocated area of work. Food and Beverage Manager. Responsibility in the Work Area The Food & Beverage Supervisor daily restaurant operations ensuring all service staff is in well informed of all service-related information. Maintain and ensure service staff adhere to sanitation standards and assists servers on the floor during restaurant services. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Food & Beverage Supervisor Duties and Responsibilities Include but Not Limited to the Following • Oversea the dining area, supervise food and beverage service staff in accordance with operating policies. • Creates a positive team atmosphere among Team Members and treats all Team Members fairly and with respect. • Assist the Head Chef with menu concepting and training. • Provides feedback and coaching to the Team regularly. • Ensure all service staff and chefs are well informed of service-related information before every service. • Sets high standards for appropriate team behavior on shift. • Handle guest complaints in restaurants and report guest feedback to Senior Management on shift or contact the Food & Beverage Manager. • Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies, food-and beverage menus and report feedback of staff members performance. • Monitor Restaurant housekeeping and operational stock and ensure consistent par levels are kept as set out by Senior Management. • Ensure daily staff register is maintained and all Restaurant staff hours is completed when on shift. • Report all maintenance and repair of equipment and other services. • Cash off/Closing of all settled bills during service. • Complete daily cash up after service ensuring all room charges, cash and credit cards is allocated correctly. • Ensure all new products are executed properly following roll-out procedure of Senior Management. • Ensures product quality and great service. • Shows enthusiasm about guest within the restaurant. • Be flexible in dealing with changes/problems (e.g., being short staffed). • Priorities tasks effectively to ensure most important tasks are completed on time. • Delegates and follow-up effectively. • Taking Ownership of issues or tasks and give detail updates to the Food and Beverage manager periodically. • Proficiency in using Stock system software to monitor and record stock inventory. • Proficiency in Point of sale (POS) software, to operate stock and assist service staff with changes and voids on the system. • Understands and strictly adheres to the Rules & Regulations of the Company and the Hotel’s policy on Fire, Hygiene, Health and Safety. • Perform Other duties as and when assigned by management. • To attend and contribute to all meetings, Departmental and Hotel training as scheduled and other related activities. Requirements 1. Their own transport 2. team leader and player 3. a track record in the Hospitably industry in 5* properties 4. an excellent knowledge of Microsoft Word, Excel, Outlook 5. bar and waitor experience Benefits Provident Fund