The team Leader is responsible for carrying large trays with food from the kitchen to any table in the restaurant/Banquet setting. He/She ensures all dishes match the ticket including modifiers and special requests. He/She delivers the correct food to the correct table number. He/She computes food or beverage service bills and verifies completeness of customer orders. He/She examines food on the tray enroute from kitchen or beverages enroute from service bar. He/She then compares the items with the listing on customer order to verify completeness and accuracy of the order. He/She operates machines similar to the cash register to compute charges.
~ Apply quality systems.
~ Contribute to customer service over various platforms.
~ Cultivate productivity and innovative mindset.
~ Demonstrate the service vision.
~ Follow food and beverage safety and hygiene policies and procedures.
~ Implement operations for service excellence.
~ Interact with and serve f&b guests.
~ Maintain food and beverage service environment.
~ Maintain quality control procedures.
~ Prepare for service.
~ Project a positive and professional image.
~ Provide go-the-extra-mile service.
~ Provide safety and security for guests.
~ Respond to service challenges.
~ Solve problems and make decisions at operations level.
~ Use essential features of a computer.
~ Use primary functions and applications of a tablet.
~ Work in a diverse service environment.
~ Able to work Split Shift.
