DUTIES & RESPONSIBILITIES• Provide quality service to guests by ensuring prompt and courteous service following procedures and which exceeds the minimum standards. • Provide guest F & B services in a sequenced manner. • Prepare mis-en-place for the following shift, set up for the subsequent shift. • Approach and interact with guests with confidence and ease. • Communicate effectively with customers, co-workers and supervisors. • Interact with other employees and other departments. • Maintain professional internal/external guest service. • Maintain a consistently high level of guest service. • Extensive knowledge of all menus and upselling items at every instance. • Adhere to all detailed cleaning and ensuring all work flows are functional at all times. • Flexibility in monitoring multiple tables. • Follow set up, service and breakdown of functions procedure. • Co-ordinate with kitchen and bar. • Be flexible and willing to work split shifts.
• Smile, create eye contact and use employee/guest names.• Continuous learning in customer service, changing menu item, specials and prices. • Participate in formal training activities. • Adaptable to assist in the manning of other outlets as directed by the Captain / Head Waiter / Outlet In-Charge / F&B operation Manager.
• Perform miscellaneous job-related duties as assigned.