Primary Responsibilities 主要责任
1.Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation.
2.Assist management to supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards。
3.Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis.
4.Take food and beverage orders according to guest’s requirements and preferences
5.Deliver food & beverage services in accordance to departmental standards and procedures
6.Ensure that all food & beverage are served according to service standard
7.Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full
8.Try to remember individual patron’s names and their preferences to extend a personalized service
9.Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
10.Collect food and beverage supply requisition, ensure that the stock collected is as per requisition
11.Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management
12.Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management