To provide a courteous, professional, efficient, and flexible service at all times, following the hotels Standards of Performance.
To ensure that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.
To perform opening and closing procedures established for the Place of Work as assigned.
To ensure that the inventory par stocks for all operating equipment.
To assist in conducting monthly inventory checks on all operating equipment and supplies.
To assist in controlling the requisitioning, storage and careful use of all operating supplies and equipment (OS&E).
To liaise with the Kitchen and the whole Food & Beverage Department on daily operation and quality.
To ensure that the Place of Work and surrounding area is kept clean and organized at all times.
Food & Beverage Product:
To assist in planning the food & beverage lists and to assist with advertising and promotions.
To ensure that only fresh products are used in Food & Beverage preparation.
To monitor operating supplies by maintaining and controlling established food & beverage par stock and operating supplies to ensure smooth operation and to reduce spoilage and wastage.
To explain the discrepancies in the potential food & beverage cost satisfactorily.
To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend beverage combinations and up-sell alternatives
To prepare and serve food & beverage orders and provide a courteous, professional, efficient and flexible service at all times, following the hotels Standards of Performance.
To follow correct sequence of service at the assigned station outlined in the Standard Operating Manual.
To continuously learn on customer service, changing menu item, specials and prices.
