Job Responsibilities: 

• Welcome, seats and serves guests as per set service sequence.
• Converse with guests to obtain feedback and suggestion for improvement.
• Service food and beverages as per the Hotel’s quality standard of service.
• Record guests’ comments and complaints in a notepad and then channels this information to the Chef de Rang or Restaurant Supervisor for update of guest’s portfolio.
• Suggest items on the menu, drinks list and wine list to guests when they are ordering.
• Answer queries about all items on the restaurant menu, their basic ingredients and method of preparation.
• Regularly check if client has any additional needs, and checks for satisfaction.
• Informs a superior immediately in the case of a guest complaint.
• Promote the different outlets and various theme nights and F&B events by informing clients.
• Increase sales through making suggestions, proposing additional items (such as drinks, wine, dessert) and making use of suggestive selling techniques.
• Check cleanliness and good functioning of furniture, fixtures and equipment in his/her section.
• Properly handles all materials and equipment to avoid breakage.
• Report bad functioning of utilities such as lights, fans and toilets to the Restaurant Manager for repair.
• Assist in inventories as per instructions.
• Perform mise en place of tables, work stations and trays as per Standard Operating Procedures and as instructed by an immediate superior.
• Set up for various facilities or functions.
• Prepare VIP fruit baskets and other amenities.
• Remove all dirty cutlery, crockery, fruit baskets, etc… from tables, conference or board rooms, etc… and returns them back to the appropriate place.