Waiter B’

MAIN DUTIES & RESPONSIBILITIES

§  Welcomes, escorts and seats guests.

§  Interacts with guests and makes them feel welcome.

§  Presents and explains food menu, beverage and wine menus when necessary.

§  Takes food and beverage orders when necessary.

§  Serves food and beverage orders.

§  Re-fills guests’ beverages – water and proactively promotes second orders (upselling).

§  Checks and provides assistance to guests during their meal.

§  Cleans and sets up restaurant tables for breakfast, lunch and dinner.

§  Cleans the coffee machines and ensures they are available for next breakfast seating.

§  Maintains the work stations clean, tidy stocked and organized.

§  Cleans dirty dishes and sanitizes tables when necessary.

§  Re-sets tables during service to maintain the restaurant in excellent order.

§  Loads and unloads dirty dishes trolley when necessary.

§  Assists guests when they prepare to leave, and say goodbye.

§  Is able to work in the bar operation when necessary.

JOB COMPETENCIES
 GENERAL

1.                   Has sufficient knowledge of the HACCP system related to food service

2.                   Understands the importance of Personal Appearance and Personal Hygiene for himself/herself

3.                   Has the ability to operate a Point of Sale (POS)

 

JOB SPECIFIC

1.                   Has a sound wine knowledge and understands the basics of wine

2.                   Has good knowledge on the wine/champagne/sparkling wine service procedures

3.                   Has a sound beer and spirit knowledge

4.                   Has a good knowledge on cocktails, liqueurs and digestives

5.                   Is well aware of the various different kinds of hot beverages served in an F&B operation such as espresso and espresso based coffees (latte, macchiato, cappuccino etc.), filter coffee, teas and infusions

6.                   Has a good knowledge on all the service aspects for different types of beverages such as beer, spirits, soft drinks, cocktails, wines, liqueurs, digestives etc.

7.                   Has a good knowledge on the various food preparation terms (baked, boiled, fried, grilled, poached, roasted, steamed etc.) and also the various accompaniments and side dishes that may come with a main course

8.                   Has a good knowledge on the various types of food served in an F&B operation such as Appetizers, salads, main courses (fish, beef, pork, poultry, pastas etc.) and desserts.

9.                   Possesses the knowledge on the different table setups

10.               Can differentiate the different types of linen used in the restaurant and has the knowledge to replace a tablecloth in the presence of a guest

11.               Understands the different types of chinaware, silverware and glassware we have in an F&B operation

12.               Can do different napkin foldings according to the needs of the operation

13.               Has sufficient knowledge in taking properly reservations with all the important information needed and also handles telephone calls within the department tactfully and professionally

14.               Has the knowledge and skills to welcome guests as they arrive and provide a warm farewell as they depart the restaurant / bar.

15.               Understands the order taking techniques

16.               Is aware of all the Allergens requirements and law obligations.

17.               Is aware of the legislation regarding serving alcohol to minors or intoxicated guests.

18.               Can operate a Point of Sale and prepare a guest check.

19.               Understands the Service Sequence for Breakfast, Lunch, Dinner or Banqueting

20.               Knows how to unload dirty items at the dishwashing area to ensure minimization of breakages and also a fast and smooth unloading of trays and dirty plates, glassware and cutlery

GENERAL RESPONSIBILITIES
1.                   Reports to his/her superiors anything that might be considered dangerous for the health & safety of the employees or the guests

2.                   Prevents misuse or damage to any of the hotel’s equipment.

3.                   He/She is always clean and presentable.

4.                   Holds a health certificate and ensures that it is renewed yearly.

5.                   Participates in any meetings or training sessions that are requested by the Management

6.                   Is fully aware with:

a)       The fire and evacuation procedures of the hotel

b)       The hotel’s safety and health procedures

c)       The facilities and services offered by the hotel

d)       The operating procedures of his/her department

e)       The hotel’s rules and regulations

 MINIMUM REQUIRED QUALIFICATIONS

Good knowledge of the English language

Character distinguished by courtesy and positive attitude towards customer service

A person who communicates well and has a genuine smile