Job Description

To provide a courteous, professional, efficient and flexible service at all times, following the Standards of Performance. . To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular bases reflecting change in trends, guest expectations and operating philosophies. . To be entirely flexible and adapt to rotate within the different sub departments of the Food & Beverage Division or any other Department of the hotel as assigned. . To perform all duties and tasks when rotated or assigned to another Department as per Master Task List for that Department. . To be fully conversant with all services and facilities offered by the hotel. . To perform opening and closing procedures established for the Place of Work as assigned. . To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and upsell alternatives. . To ensure that the Place of Work and surrounding area is kept clean and organized at all times. . To monitor operating supplies and reduce spoilage and wastage. . To handle guest enquiries either by telephone or in person in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests. . To make table reservations and thereby effectively control and maximize the flow of guests. . To assist in the operation and service as required. . To establish a rapport with guests, providing guest recognition and good customer relationships. . To maintain and update the restaurant guest history records. . To maintain a legible and up-to-date reservation book. . To type and co-ordinate the printing of all restaurant menus for the Outlet Managers. . To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel\'s policy on Fire, Hygiene, Health and Safety. . To report for duty punctually wearing the correct uniform and nametag at all times. . To maintain a high standard of personal appearance and hygiene at all times. . To maintain a good rapport and working relationship with staff in the outlet and all other departments. . To attend and contribute to all staff meetings Departmental and Hotel training as scheduled and other related activities. . To fully support the Departmental Trainers function in the Department assigned. . To undertake any reasonable tasks and secondary duties as assigned by the Assistant Manager and Captain. . To respond to any changes in the restaurants function as dictated by the hotel. . To project at all times a positive and motivated attitude and exercise self control. . To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures. . To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment. . To carry out any other reasonable duties and responsibilities as assigned. Requirements: . Knowledge of Food and Beverage operations. . Should have good communication skills. . Working knowledge of MS Office, Micros and Fidelio or any other property / point ofSales system

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