• To inform Restaurant Supervisor or Chef de Rang of any complaints or any other problems that may arise.
  • To converse with guests whenever possible to obtain feedback and suggestion for improvement.
  • To promote sales of Food and Beverages and Theme night.
  • To ensure good work relations with other departments in the hotel.
  • Proper setting of tables.
  • Ensure cleanliness of furniture, fixtures and equipment in his/her section.
  • Perform Mise en place of tables and service stations as instructed by immediate superiors.
  • Service food and beverage as per the hotel quality standard of service established.
  • Ensure a speedy, courteous, efficient and friendly service to our guests.
  • After guests have been seated and given a menu, proceed to greet them courteously and take their order. If it is before Lunch or Dinner, suggest a Pre-drink while they are deciding.
  • Be familiar with the menu and be able to answer question such as how prepared, served with what and the accompanied sauces.
  • Has full knowledge of the outlet’s menu, wine list and drink list
Profile:
  • Basic Theoretical Knowledge (Secondary level) and/ or prior professional experience
  • Experience: Minimum 1 year work-related experience in F&B Operations
  • Personal Qualities: Fluent in English and French, good team player, ability to listen: understanding how to detect customer needs

 

Derisable

  • Qualifications:  NTC Level 3
  • Experience: 1-2 years in the same position in the hospitality industry
  • Additional Skill required: Willing to take initiatives in the field of intervention, nurtured by Respect and Humility.
Job Overview
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