Job Description
(a) Greet, welcome and seat passengers.
(b) Introduce menu of the day; take, process and service F&B orders from passengers.
(c) Serve food and drinks to passengers.
(d) Replenish passengers’ food and beverage.
(e) Clear used plates, dishes, glasses and all other cutlery from tables and ensure cleanliness of tables. Tables should be cleared within3-4 minutes (during peak period) and 2 minutes (during non-peak period) after passenger(s) leaves the table.
(f) Newspapers and magazines collection and folding; replenish display racks.
(g) Prepare buffet display and table arrangements.
(h) Prepare standard beverage, cocktails, coffee and tea.
(i) Ensure food, beverage and store supplies are adequately stocked at service area.
(j) Account for food, beverage and store supplies kept at service area.
(k) Monitor amount of supplies, anticipate, plan and estimate adequate quantity requirements to cater to changes in consumption quantities during peak and off-peak days.
(l) Unpack, prepare, distribute and display food and beverage in the service and buffet display area.
(m) Check and ensure food are not being displayed too long; food not consumed within 4 hours should be disposed of.
(n) Check that the food and beverage are adequate and replenished, ensuring that all food and beverage must be one-quarter full at all times.
(o) Assist passengers with food and beverage at the buffet, help with the buffet equipment and assist with their F&B queries, if any.
(p) Obtain, receive, attend to and follow up on F&B feedback.
(q) Be proactive and creative in offering alternative F&B options to passengers’ requests if standard offering is not available. Attendants must therefore be familiar with the F&B offerings in First and Business Class lounge buffet and bar areas, as well as all menu cycles.
Requirements
(a) Previous formal dinning experience
(b) Wine knowledge
