Responsibilities
· To open and close shift, and ensure effective handover of shift
· To conduct shift briefings and department meetings to update staffs on hotel activities and operational requirements
· To observe staffs’ performance, coach and provide constructive feedback when necessary
· To take stock from purchasing
· To ensure that dining area set up is up to standard or as instructed by the Manager
· To encourage sales by making offers and suggestions to customers’ second round
· To ensure proper billing procedures
· To clean and clear table after the departure of customers as quickly as possible
· To ensure that mise en place is at par stock level
· To have good knowledge on the food & beverage, preparation methods and services available
· To be able to apply the necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
· To obtain customers feedback during operations to maximise guest satisfaction
· Greet customers, present menus, and explain daily specials to customers
· To answer questions related to menu items
· To handle guests’ request promptly, or bring up to higher levels and/or departments when required
· To portray a professional image and provide assistance to customers promptly