Waiter/Waitress
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Waiter/Waitress

Elysium

Posted

Expired

Waiter/Waitress

About the job

Department : Restaurants

Reports to : Maitre D’Hotel,
Assistant Maitre D’ Hotel, Bacco Maitre,
Head Waiter A & B
Room Service Supervisor, Waiter A

Substituted by : Waiter C

Responsible for : Waiter C, Commis Waiter


JOB PURPOSE

The Waiter B will ensure that all food and beverage products are served promptly and in the most efficient and effective manner, delivering the highest possible standards of service to guests. The Waiter B will also ensure that his subordinates carry out their duties through continuous training, and will be pro-active in maintaining and/or improving the Restaurants’ profitability in accordance with Hotel policies, procedures and standards.


MAIN DUTIES

1. CUSTOMER AWARENESS

• To understand who are the customers, both external (Hotel guests) and internal (all Hotel employees), their expectations and needs, establish and maintain relationship/rapport through service and over the long term.
• To seek and action customer feedback at every opportunity and learn from complaints.
• To follow the correct hotel service standards, monitor and strive for continuous improvement.
• To project a positive, professional and friendly image to the guests and employees.
• To maintain the file of guest preferences in the Restaurants (e.g. favourite product type, facility, location, birthdays, special occasions, etc).


2. HEALTH AND SAFETY AND QUALITY ASSURANCE

• To ensure a safe workplace by identifying hazards and taking corrective action and to instruct employees on specific safe work practices (e.g. use of proper footwear, cleaning up after spills, etc).
• To thoroughly understand and adhere to all Hotel’s standards in food quality, presentation, service, customer service, cleanliness, food safety and hygiene.
• To ensure strict adherence to manufacturers’ instructions for safe use of all equipment and understand any risks involved of operating machinery and other equipment.
• To monitor the department activities by actively participating in the service and be vigilantly attentive to service details, buffet standards and all produce quality.
• To co-ordinate effectively with the related/dependent departments through regular contact, before, during and after service/shift about speed of service, item availability and popularity, inter-relations.
• To inspect the Restaurants, Conference Rooms and Event Halls daily (front and back) to ensure cleanliness, physical condition and functioning equipment.


3. SERVICE DELIVERY

• To keep his/her work station well organised and neat.
• To ensure that all the actions, duties and opening and closing duties carried out by his team members are in accordance with the pre-set procedures.
• To prepare buffets so that they look impeccable and ensure that they remains as such throughout the day.
• To demonstrate thorough knowledge and ability in the execution of the service steps (following the sequence of service) during operational hours.
• To sense guest needs and quickly respond to maximum satisfaction.
• To understand and ensure his subordinates/team members understand the ingredients, origins, combinations, methods of preparation, presentation and service of all food products, drinks, cocktails and cigars served.
• To confidently recommend drink and wine selection to match menu items and guest preferences.
• To inform superiors about incidents, observations and developments that affect Guests, the Hotel’s activities and his post.
• To inform the superiors about incidents, observations and developments that affect Guests, the Hotel’s activities and his post.

4. REVENUE IMPROVEMENT AND FINANCIAL MANAGEMENT

• To ensure his subordinates and team members confidently merchandise all food, drinks, speciality drinks, cocktails, cigars and special features, using “up-selling skills” and follow the method actively.
• To know and use the ‘Pouring Brands’ or special ‘items to sell’ as specified by superiors.
• To follow the department’ sales plan and promotions.
• To observe the setting up of musical and entertainment programmes and inform his superior if there are any irregularities.
• To co-ordinate with all superiors methods for controlling wastage.
• To ensure that strict cost control measures are controlled and adhered to in terms of storage areas/fridges to make sure stocks rotate correctly and new orders are in line with departmental costs and business levels.
• To receive, inspect, and store all deliveries against the departments’ perpetual inventory record.
• To follow the staff rotas in accordance to business levels.
• To instruct employees on proper equipment storage and handling to minimize breakage of china and glass and misuse of linen and silverware.
• To ensure awareness of the department’s cost issues.
• To ensure that the Drink Consumption Form is completed during events.
• To communicate to all superiors all deviations from standard portion size and methods of preparation.


STANDARD DUTIES

1. To implement the Hotel’s Internal Operating Regulations on the basis of the Employee’s Handbook.
2. To know, implement and participate in the Hotel’s vision and objectives as described in the written procedures of the Hotel.
3. To participate in the building of an efficient team of employees by taking an active interest in each other’s welfare, safety and development.
4. To report for duty punctually wearing the correct uniform and perfectly groomed at all times.
5. To inform his superior when leaving his/her station/area for breaks and at end of shift.
6. To inform his/her superior should he have any problems with his scheduled working hours.
7. To provide a friendly, courteous and professional service at all times.
8. To perform the duties with maximum efficiency and in the most productive manner, following the department’s induction and training program and do not hesitate to ask questions regarding the execution of his duties.
9. To use all correct standards and methods of service as stated in the Hotel’s Operations Manual.
10. To always co-operate, assist and help other areas/stations/people when they are busier than him.
11. To initiate new ideas to improve service and encourage all other staff to give their view.
12. To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
13. To understand and adhere to the Hotel’s rules and regulations and in particular the policies and procedures relating to Fire, Hygiene, Health & Safety, Cleanliness and the Environment.
14. To comply with Cyprus legislation and be conversant with and act in accordance with any such matters relating to his department.
15. To respond to any changes in the department as dictated by the needs of the industry, or Hotel operations.
16. To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
17. To attend training sessions and seminars as required.
18. To attend and contribute to regular departmental communications meetings/briefings.

About you

QUALIFICATIONS

1. Graduate of a secondary school of Hotel Management specialising in table service.
2. Good knowledge of English is essential. Other languages are considered an additional advantage.
3. Three years experience in similar work.
4. Pleasant and friendly personality.
DUE TO WORK PERMIT RESTRICTIONS ONLY APPLICANTS WITH EUROPEAN UNION NATIONALITY WILL BE CONSIDERED**
  • Language required: English. Greek is a plus

The company

A luxury 5-star hotel on the coast of Paphos, Cyprus the Elysium Hotel has become synonymous with beauty, luxury and tranquillity.

Boasting the advantages of a Mediterranean island like Cyprus, the Elysium is a perfect destination for all seasons. With its private beach, its unparalleled views and array of amenities, it is ideal for both a couple’s romantic getaway, and as a desirable venue for Cyprus weddings and anniversaries. We also have a well established reputation as a family-friendly hotel, offering all the necessary facilities for parents to spend quality holidays with their children.

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Expired

Waiter/Waitress

Paphos, Cyprus

Seasonal, 7 months

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