To ensure that service stations are prepared stocked and ready for service.
To greet all guests, using the guests’ name as often as possible.
To take orders, serve food and drinks to ensure that guests have a great experience within the department.
To maintain highest level of cleanliness, including safety of furniture, fixtures and fittings. To ‘clean as you go’ to ensure a clean and tidy work area.
To ensure that payment is received from all guests, and is posted in Micros system.
To recommend and ‘sell’ to guests through menu knowledge, suggestive and up-selling techniques.
To be responsible for the safekeeping of cash and keys.
To ensure that cashing up procedures are adhered to at all times ensuring that all monies and charges are correctly balanced, security checks are made according to laid down procedures and company policy
To ensure that all food and beverage products are correctly stored, dated, labelled and rotated where necessary.
To maintain a high standard of personal appearance and hygiene, and meet hotel grooming and uniform standards.
To ensure the ‘pay-in’ sheets are accurate and any discrepancies are noted and signed by a supervisor. To also ensure Account and House charges are recorded accurately and signed by a supervisor or manager.
To maintain healthy inter-departmental relationships.
To adhere to the Licensing Laws and Weights and Measure Acts
To be empowered to deal with guest problems, through following the Marriott LEARN process and complete guest response forms, and to seek advice when unsure what to do.
To promote awareness of health, safety and security within the department for associates and guests. Example fire alert points, exits, extinguishers, table clips etc.
To develop self and others, by responding t and giving feedback to other associates.
To follow service excellence standards at all times.