Nhân Viên Phục Vụ - Waiter/Waitress

JOB SUMMARY

Assist Supervisor in providing quality food and beverage service to guests, according to hotel specifications, courteously and efficiently. Maintain cleanliness of tables, service areas and equipment. Stock all wares and equipment needed for service.

JOB SPECIFIC TASKS

• Maintain complete knowledge of table / seat / station numbers, room capacity, hours of operation and proper table set-ups.

• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

• Maintain complete knowledge and comply with all departmental policies / service procedures.

• Maintain knowledge of and strictly abide by local liquor regulations.

• Complete opening side duties as assigned:

1. Check station assignments and complete work to be done.
2. Transport supplies from storeroom to bar as assigned.
3. Set up trash receptacles and breakdown area following departmental specifications.
4. Stock condiments and supplies as laid down in departmental standards.
5. Set up break stations as laid down in departmental standards.
6. Prepare beverage stations as assigned as laid down in departmental standards.
7. Fold napkins as required.
8. Retrieve clean linen from laundry and stock in bar.
9. Stock and polish all side stations wares to the stated levels required for business.

• All beverages are elegantly served following established service standard / procedures.

• Remove soiled wares and other items from tables as assigned.

• Place additional utensils and wares on tables as directed.

• Change soiled ashtrays.

• Anticipate guests needs, respond promptly and acknowledge all guest, however busy and whatever time of day.

• Maintain positive guest relations at all times.

• Be familiar with all hotel services / features and local attractions / activities to respond to guest inquiries accurately.

• Handle guest complaints following the instant pacification procedures and ensuring guest satisfaction.

• Monitor and maintain cleanliness, sanitation and organization of all service areas following procedures laid down in departmental manual.

• Clean and reset tables immediately after guest departs in accordance with departmental procedures.

• Replenish wares in side stations throughout shift.

• Clean coffee machine and other beverage equipment as assigned to the established standards.

• Complete closing duties as assigned:

1. Properly store all reusable goods.
2. Breakdown all food stations.
3. Breakdown all beverage stations.
4. Restock items for next service.
5. Transport all dirty linen to Laundry.
6. Secure all supplies at shift end.

• Leave duty after reporting to supervisor.

• Successful completion of the training / certification process.

• Never leave your department without mentioning it to the management or captain.

• Take part in Monthly Specials and Wine Tasting.

• Perform the cleaning and dusting of all service areas.