F&B Service / Asst. FB Leader

- Thai Nationality
- Good Command of spoken English language
- Responsible, good service minded and good team spirit

As Breakfast is our main responsibility in the F&B you would be responsible for setting up, maintaining and breaking down the breakfast buffet and for maintaining the breakfast dining area. With a minimal supervision provide exceptional guest service by welcoming them and be well attended at all times. After breakfast service you will be responsible to assist any other assigned duty you caould do during remainng working period.
Responsible to track and record all complimentary / paid breakfast for hotel guests and walk-in's. And also maintains the breakfast and lobby area in a clean and organized condition at all time.
? Always greet and welcome guests promptly in a warm and friendly manner.
? Always thank and give fond farewell to guests conveying anticipation for their next visit.
? Assist guest with table reservation.
? Assist guest while seating.
? Ensure guest are serviced within specified time.
? Has a good knowledge of menu and presentation standards.
? Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
? Able to answer any questions regarding menu and assist with menu selections.
? Able to anticipate any unexpected guest need and reacts promptly and tactfully.
? Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm.
? Serve food courses and beverages to guests.
? Set tables according to type of event and service standards.
? Record transaction / orders in Point of Sales systems at the time of order.
? Communicate with the kitchen regarding any menu questions, the length of wait and product availability.
? Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
? Check with guests to ensure satisfaction with each food course and beverages.
? Responsible for clearing, collecting and returning food and beverage items to proper area.
? Maintain cleanliness of work areas, glass, etc. throughout the shift.
? Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
? Present accurate final bill to guest and process payment.
? Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
? Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
? Ensures that hotel brand standards and SOPs are consistently implemented.
? Work with fellow staffs and manager to ensure that the restaurant achieves its full potential.
? Completes the daily responsibilities that are set for each individual shift.
? Complete closing duties, including restocking items, turning off lights, etc.
? Conducts monthly inventory checks on all operating equipment and supplies.
? Take an active role in coaching and developing junior staff.
? Supervise the duties of all stewarding department employees, facilities, operation and costs.
? Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
? Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
? Direct and assist Stewards in order to make clean up more efficient.
? Ensure water temperature, and chemical levels are appropriate for cleaning and documented.
? Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.
? Assist Chefs and kitchen staff with various tasks as needed.
? Check more specifically the proper use of chemicals and washing accessories.
? Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
? Co-ordinate with the Assistant Food & Beverage Manager and Outlet Managers to check their requirements for the day and the next day.
? Assist in the location, movement and storage of banquet operational equipment.
? Assist in the stock take of equipment and other items as required.
? Work closely with the Chef, Banquets & Catering Manager to anticipate guest needs.
? Work with all departments to ensure items that are required for service are available when needed.
? Take all necessary actions to reduce the loss of silverware / flatware.
? Take all necessary actions to reduce breakage of China and Glassware.
? Supervises employee?s ability to follow loss prevention policies to prevent accidents and control costs.
? Enforces proper cleaning routines for service ware, equipment, floors, etc.
? Enforces proper use and cleaning of all dish room machinery.
? Ensures all food holding and transport equipment is in working order.
? Ensures compliance with food handling and sanitation standards.
? Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.
? Prepare monthly reports on shortages in equipment and requisition replacements as required while following budget guidelines.
? Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
? Ability to work well under pressure in a fast-paced environment.
? Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
? Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
? Celebrates successes by publicly recognizing the contributions of team members.
? Encourages and builds mutual trust, respect, and cooperation among team members.
? Serves as a role model for the stewarding teams to demonstrate appropriate behaviours.
? Carry out any other reasonable task set by the Hotel?s Management.

- Meal allowance
- Uniform
- Social Security
- Health Insurance
- Service Charge
- Day off
- Vacation and Extra day