Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures.
Delivers daily briefings and attends other Food and Beverage meetings as scheduled
Communicates to his/her superior any difficulties, guest comments and other relevant information
Develop departmental standards and procedures to promote salesmanship, beverage creativity and profit
Delivers prepared training sessions in line with a departmental monthly calendar
Prepares for service by ensuring the department’s
Grooming is impeccable and in accordance with personal presentation standards
Lighting is on
Glassware is polished
Requirements for special occasions are ready
Equipment is clean
Outlet is ready for service and guest comfort
Equipment is sorted and stored
Music is on
Carries out effective service by ensuring all staff are aware of their role in
Greeting and seating guests
Ensuring payment methods are handled accurately
Processing food orders accurately
Ensuring the bar is clean
Ensuring working areas are cleaned and re- set quickly
Using trays and tray jacks effectively
Explaining and up- selling daily beverage specials
Conversing with Guests in relation to the food and beverage products
Quickly taking food and beverage orders
Regularly cleaning ashtrays
Carries out effective beverage service by ensuring
Beverages are up- sold and regularly replenished, abiding by responsible alcohol service regulations
Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine
Coffee and tea is served hot and in accordance with standard
Making and presenting cocktails
Promoting and selling cocktails to guests
Patron care standards are adhered to by ensuring
Guests are advised on alcoholic beverages
Monitor factors which interfere with the total experience of the guest
Level of intoxication of guests is assessed and appropriate action taken
The strengths of alcohol is advised and guests are advised as to their effect
Compliance with legal provisions of local liquor codes
Advise guest on the hotel’s policy of smoking
Cellar operations are carried out including
Motivate and drive team productivity at all times and offer assistance to other outlets where possible and as requested.
Works with superior on manpower planning and management needs
Assist to promote entertainment.
Complete spillage report and submit to Food and Beverage manager at the Conclusion of each shift
Report all the default area and equipment and follow up to fix the area.
Adhering to stock control procedures
Take appropriate action to resolve guest complaints
Requisition bar items according to bar stocks
Closely monitors outlet flow and proposes ideas to increase table turn over and overall outlet capability
Correct use of refrigeration system
Conduct regular check on the cleanliness
Ongoing training and coaching should be conducted to enhance the knowledge and skills of the staff.
Operating the beer reticulation system
