Job Description

- Tidy the restaurant before and after each shift. When clearing tables, ensure to sort and salvage any small items of equipment.

- Prepare Mis-en-place and sets up the restaurant for service according to the TASTE restaurant concept & brand standards.

- Receive, write, place, pick up, serve F&B orders, and follows them through.

- Organize the service according the orders in his/her section/station.

- Perform any ad-hoc duties in the restaurant and functions rooms. E.g. setting up tables, buffet set up, event set up, etc.

- Operate the Micros system effectively & diligently minimizing errors.

- All bills should be acknowledge and approved by the team leader to be correct before presenting to the guest.

- Bill and receive payment according to hotel procedures (method of payments).

- Control bills.

- Ensure that no reusable beverage is wasted.

- Monitor the quality and quantity of all food and beverage items served.

- Control breakages and losses of operating equipment.

- Regularly inspect equipment and ensure that they are well maintained and in good working order.

- Knows and applies the stocking procedures and makes sure that there is an uninterrupted supply. Eg ensuring PAR levels are respected to avoid guest or operational impacts due to running out of items or equipment.

- Checks and receives merchandise in accordance with Food Hygiene Regulations standards.

- Knows and applies the food hygiene regulations at the highest standards in accordance to HACCP.

- Participate in the waste sorting program. E.g. recycling

- Explains the menu and provides information on the drink list.

- For the bar responsibilities he/she has to comply with units of measurement, glassware and products.

- Suggests the bar products to guests. Ensure to know all bar products and being capable of describing them with the intention of upselling.

- Knows how to produce all drinks, mixed drinks and cocktails using the specification sheets.

Accor