WAITER / WAITRESS Professional3 weeks ago - Jobs - Unspecified - 48 views
To inform the 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.
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 beverages as per the hotel quality standard of service established.
Ensure a speedy, courteous, efficient and friendly service to our guests.
Read, know and follow all food and beverage procedures.
After guests have been seated and given them a menu, proceed to greet them courteously and take their order.
Has full knowledge of the outlet’s menu, wine list and drink list.
Reports bad functioning of utilities such as lights, fans and toilets and reports to superior for any repair or defect.
Adheres to the hotel’s rules and regulations.
To know all items on the menu and the basic ingredients and method preparation.
To report any major complaints in the hotel to the Restaurant Supervisor or Chef de Rang.
Qualifications: 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 and understanding how to detect customer needs.
Qualifications: NTC Level 3.
Experience: 1-2 years in the same position in the hospitality industry .
Personal Qualities: Fluent in English and French, good team player, sensitivity to customers: good relationship skills.
Additional Skill required: Willing to take initiatives in the field of intervention, nurtured by Respect and Humility.
JOB KNOWLEDGE, SKILLS & ABILITIES:
Ability to multi-task.
Adaptability and appreciation of diversity.
Accuracy and attention to detail.
Honesty and integrity.
High energy level.
Knowledge of hygiene and sanitation standards.
Working knowledge of food preparation.
Flexible and willing to work different schedules.