Waiter / Waitress

Job description

Key tasks

To provide a courteous, professional, efficient, and flexible service at all times, following the hotels Standards of Performance.
To perform all duties and tasks in the assigned Place of Work (see attached Master Task List) to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
To be entirely flexible and adapt to rotate within the different sub-departments of the Food & Beverage Division or any other Department of the hotel as assigned.
To perform all duties and tasks when rotated and assigned to another Department as per Master Task List for that Department
To ensure that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures..
To be responsible for the food hygiene and safety of the outlet by ensuring that all equipment's are working properly and are trained to work safely with it.
To perform opening and closing procedures established for the Place of Work as assigned.
To ensure that the par stocks for all operating equipment and supplies are strictly adhered to and that the outlet is adequately equipped. To keep food & beverage consumables to par level, ordering and rotating.
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).

Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Food and beverage
Professional experiences 1 to 2 years
Languages essential English

Essential and optional requirements

To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
To report for duty punctually wearing the correct uniform and name tag at all times.
To maintain a high standard of personal appearance and hygiene at all times.
To maintain a good rapport and working relationship with staff in the outlet and all other departments.
To project at all times a positive and motivated attitude and exercise self control
To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
To report “Lost & Found” items, in accordance to the hotels policies and procedures and to local legislation in handling lost & found items
To respond to any changes in the restaurant function as dictated by the hotel.

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·  Opéra