- To provide a courteous, professional, efficient and flexible service at all times, following restaurants standards of performance.
- To perform all duties and tasks in the assigned place of work to the set standards.
- To be entirely flexible and adapt to rotate within the different sub departments of the food and beverage division.
- To perform all duties and tasks when rotated or assigned to another department.
- To be fully conversant with all services and facilities offered by the restaurant.
- To perform opening and closing procedures as assigned.
- To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend food and beverage combinations and upsell alternatives.
- To ensure that the place of work and surrounding area is kept clean and organised at all times.
- To monitor operating supplies and reduce spoilage and wastage.
- To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to outlet managers if no immediate solution can be found and assure follow up with guests.
General
- To understand and strictly adhere to the rules and regulations established by the restaurant/company.
- To report for duty punctually wearing the correct uniform and nametag at all times.
- To maintain a high standard of personal appearance and hygiene at all times.
- To maintain a valuable rapport and working relationship with other employees in the outlet and all other departments.
- To attend and contribute to all employee meetings, departmental and training sessions and other related activities.
- To undertake any reasonable tasks and secondary duties as assigned by the Outlet Manager.
- To respond to any changes in the restaurant function as dictated by the company.