Communicates to his/her superior any difficulties, guest comments and other relevant information
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
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:
Outlet is ready for service and guest comfort
Glassware is polished
Equipment is clean
Grooming is impeccable and in accordance with personal presentation standards
Music is on
Requirements for special occasions are ready
Lighting is on
Equipment is sorted and stored
Carries out effective service by ensuring all staff are aware of their role in:
Explaining and up- selling daily beverage specials
Ensuring payment methods are handled accurately
Quickly taking food and beverage orders
Using trays and tray jacks effectively
Conversing with Guests in relation to the food and beverage products
Ensuring the bar is clean
Regularly cleaning ashtrays
Processing food orders accurately
Greeting and seating guests
Ensuring working areas are cleaned and re- set quickly
Carries out effective beverage service by ensuring:
Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine
Making and presenting cocktails
Promoting and selling cocktails to guests
Beverages are up- sold and regularly replenished, abiding by responsible alcohol service regulations
Coffee and tea is served hot and in accordance with standard
Patron care standards are adhered to by ensuring:
Compliance with legal provisions of local liquor codes
The strengths of alcohol is advised and guests are advised as to their effect
Level of intoxication of guests is assessed and appropriate action taken
Monitor factors which interfere with the total experience of the guest
Advise guest on the hotel’s policy of smoking
Guests are advised on alcoholic beverages
Cellar operations are carried out including:
Operating the beer reticulation system
Adhering to stock control procedures
Effective operation of the post- mix syrups bulk dispense system
Correct use of refrigeration system
Take appropriate action to resolve guest complaints
Works with superior in the preparation and management of the Department’s budget
Closely monitors outlet flow and proposes ideas to increase table turn over and overall outlet capability
Requisition bar items according to bar stocks
Complete spillage report and submit to Food and Beverage manager at the Conclusion of each shift
Create 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Provide employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork
Assist to promote the entertainment.
Ongoing training and coaching should be conducted to enhance the knowledge and skills of the staff.
Motivate and drive team productivity at all times and offers assistant to other outlets where possible and as requested.
Report all the default area and equipment and follow up to fix the area.
Conduct regular check on the cleanliness
Works with superior on manpower planning and management needs
Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems.
Gives personal attention, takes personal responsibility and uses teamwork when providing guest service.
Performs other duties required to provide the service brand behavior and genuine hospitality.
Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis.
Adhere to hotel policies and procedures:
Follows safety and security rules and procedures
Attends work on time as scheduled.
Assist in the development of the Hotel business plan and ensure an overall understanding of its departmental goals and objectives.
Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
Keeps immediate Supervisor promptly and fully informed of all problems or unusual matters of significance.
Communicate effectively with guests, co- workers and the manager.
Maintain a favourable working relationship with all other hotel employees to foster and promote a co- operative and harmonious working environment.
At all times projects a favourable image of the Hotel to the public.
