POSITION SUMMARY:
Ensure that all guests are served to the hotel's standard in the guest areas. Display highest standards of hospitality and welcome are demonstrated at all times within all food and beverage areas.
Takes orders for, serves (where applicable, prepares) food and beverages to guests as per the hotel's standards in a friendly, timely and efficient manner.
QUALIFICATIONS:
Hiring Requirements:
1. Previous experience in an upscale hotel or cruise resort in the food and beverage area as a Waiter/Waitress.
2. Strong communication and interpersonal skills.
3. Must be able to perform in a team and be able to maintain team spirit.
4. Knowledge of the principles and processes for providing personalized services including quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
5. Able to work 6 days a week, incl public holidays and weekends, scheduled at management discretion as per business needs, well under pressure and in a constantly challenging environment.
Language Requirements:
6. Ability to speak English clearly, distinctly and cordially with guests and staff.
7. Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and
verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
8. Ability to speak additional languages such as Spanish, French, Italian or Dutch is preferred.
ESSENTIAL DUTIES & RESPONSIBILITIES:
To support the Company’s mission to meet and exceed the set targets and to perform duties in accordance with the established Service, Safety, ISM/ISO standards, USPH & HACCP guidelines, and Environmental regulations.
1. In accordance with the company’s rules and regulations, he/she conducts in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow resort employees and/or in the presence of guest contact and when in staff areas.
2. To be fully conversant with every dish served in the restaurants and to provide explanations if requested, and attends every menu-briefing on shift to be able to deliver the mentioned explanations
3. Ensures the highest level of guest satisfaction by delivering quality guest services and amenities within company’s standards.
4. Establishes and maintains effective internal communications including attending regular departmental meetings to ensure optimum teamwork and productivity.
5. Continually encourages communication and cooperation between all sub-hotel departments. Keeps the F&B services supervisor informed of all activities and pending issues that require cooperation or immediate attention such as equipment maintenance, etc.
6. Receive and greets guests; assist with seating.
7. Ensures that the amount of silverware, chinaware, glassware, linen and equipment necessary to run his station is always kept up to par level.
8. Assist the F&B services supervisor in preparing the restaurants “in circulation” silverware, chinaware, glassware, linen and equipment weekly and monthly inventories and monitors working practices to minimize breakages.
9. Responsible for the standard set up and mis-en-place in the assigned restaurants.
10. Accountable for proper wine service practices and delivery in all venues. If necessary, assists the F&B services supervisor by pouring wines, soft drinks and water.
9. Assists the team to provide proper set up.
10. Follows up on special orders from guests with guidance from the F&B services supervisor and ensures that food is being delivered and served according to company’s service standards.
11. Responsible to provide the F&B services supervisor with all information regarding special dietary requirements and ensures that food is being delivered according to them.
12. In conjunction with the F&B services supervisor, ensures the highest level of compliance with all USPH/HACCP standards including proper garbage handling & disposal procedures, and is accountable for the cleanliness of the workspace but not limited to waiter stations, FOH workstations, hosting desk, sneeze guards, assigned restaurant fridges with correct labeling, covering and decanted juices and food in clean containers.
13. Ensures the security and safety of guests and staff through established emergency procedures.
14. Engages conversations with guests, when possible, to obtain information on service delivery in order to identify issues/complaints/suggestions that may be promptly dealt with and keeps the F&B services supervisor informed about the follow up.
15. To be aware of all services offered in hotel.
16. To use guests’ names at all times.
17. When calling tables, work in close collaboration with the F&B services supervisor and the culinary team member who announces the tickets in the kitchen.
18. Ensures that working stations are left clean and tidy at all times after working shift.
19. As a possible member of the loading team participates to the provisioning process when goods are delivered on property as requested by the management.
20. Attends meetings, training activities, courses, safety training/ drills and all other work-related activities as required.
21. Performs other related duties as required. This position description in no way states or implies that these are the only duties to be performed by the resort employee occupying this position. Resort employees will be required to perform any other job-related duties assigned by their supervisor or management.
FINANCIAL RESPONSIBILITIES:
1. Always acts in the company’s best interest with regards to minimizing costs by constantly monitoring usage and allocation of items.
MOTIVATIONAL RESPONSIBILITIES:
1. Positive attitude at all times. SMILE
2. Wearing clean correct uniform, closed black shoes, name tag and a smile at all times.
3. Strives for a contented professional and stable operation with pride in both resort and company being led by motivated and high-performing managers and supervisors.
4. Responsible for developing a team spirit amongst key reporting department heads. Interacts with each to ensure continuous communications between direct reports.
5. Acts as a role model at all times.
6. Self-motivation: takes the initiative to stay abreast of currents trends in leadership, hospitality and general business by reading books, periodicals, and pursuing other job-related educational activities.
PHYSICAL REQUIREMENTS:
While performing the duties of this job, the resort employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.