KeyResponsibilities

ShiftBriefing and Preparation

Receive assignments: Review the daily reservation log, station allocations, menu specials,and any VIP guest requests or dietary restrictions.

Prep the station: Set up the dining area, stock the side stations with clean cutlery,glassware, condiments, napkins, and fresh ice.

GuestWelcoming and Table Setting

Greet and seat: Welcome guests warmly with a professional demeanor, escort them totheir tables, and pull out chairs if necessary.

Assess the table: Ensure the table setup is immaculate, present the menus, and offerwater or initial beverage choices.

Transparent unnecessary items: Remove extra place settings from the table basedon the number of seated guests to maximize space.

OrderTaking and Recommendation

Suggest and upsell: Explain daily specials, answer menu ingredients questions, andrecommend beverage pairings or popular dishes.

Record details: Take accurate food and beverage orders, noting specific cookingpreferences, allergies, or modifications.

Input orders: Enterthe order immediately into the POS (Point of Sale) system to notify the kitchenand bar staff.

Food Deliveryand Table Maintenance

Serve with care: Deliver food and drinks to the table promptly, serving dishes from thecorrect side according to company standards.

Check satisfaction: Return to the table within a few minutes of serving to ensure the food isprepared to the guest's satisfaction.

Pre-bus tables: Discretely remove empty glasses, used plates,



and dirty cutlerythroughout the meal to keep the table clean.

Billingand Final Touch-ups

Present the check: Print and present the accurate bill when requested, processing cash,card, or room-charge payments securely.

Final walk-through: Thank the guests genuinely for dining, wish them a good day/evening,and ensure they haven't left any personal belongings behind.

Reset the table: Clear all remaining items, sanitize the table and chairs, and reset itwith fresh linen and silverware for the next guest.

End-of-ShiftWrap-up

Log completed work: Reconcile the shift sales, count the cash drawer, drop off thereceipts, and log any feedback or complaints.

Unload and restock: Deep-clean the side stations, return dirty linens to the laundry,restock menus, and prep the floor for the incoming shift.

Requirements and Skills

Communication: Friendlydemeaner with excellent customer service, active listening, and interpersonalskills.

Time Management: Ability to multitask, prioritize orders, and work efficiently underpressure during peak dining hours.

Education: Degreein Hotel Management.

Attention to Detail: High standard of personal grooming, table presentation, and accuracy inorder-taking and billing.

Disclaimer: This job posting has been aggregated from external source. Role details, content, and availability are subject to change. Applicants are advised to confirm the latest information directly on the company website before applying.

📌 Food and Beverage Service (GSA) Professional (Gurugram)
🏢 East India Hotels (EIH)
📍 Gurugram