รายละเอียดตำแหน่ง
Last Updated : 28.04.2022 | Viewers 2,145
Salary : เงินเดือน |
N/A (THB) |
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
Area : ปฎิบัติงานที่จังหวัด |
Bangkok
|
Education : การศึกษา |
No specific ไม่จำกัดวุฒิ |
Experience : ประสบการณ์การทำงาน |
1 Year (ปี) |
Gender : เพศ |
Male/Female ชาย/หญิง |
Age : อายุ |
Not over 35 years old อายุไม่เกิน 35 ปี |
Unit : จำนวนรับ |
2 อัตรา |
New Graduated : นักศึกษาจบใหม่ |
Yes รับพิจารณา |
Foreigner : ชาวต่างชาติ |
No ไม่รับพิจารณา |
Disabled : ผู้พิการ |
No ไม่รับพิจารณา |
Night shift : ตำแหน่งงานกะดึก |
No ไม่ใช่ |
Job Qualifications
ข้อกำหนด
- Good Command in English
- Positive thinking
- Service Mind
- Beverage Knowledeg
- Positive thinking
- Service Mind
- Beverage Knowledeg
Job Details
รายละเอียดงาน
BASIC FUNCTION:
This position is concerned with attending to the needs of guests in the R Bar, taking orders, serving and clearing food and beverages in accordance with guest- s requirements and service standard.
DUTIES & RESPONSIBILITIES:
1. To welcome and seat guest upon arrival at the table.
2. To assist the guest in choosing his or her beverage or food order from the menu. And try to up sell specials as specified by the Kitchen and beverage of the day.
3. To input the order accurately in the POS system as outlined within the R Bar operating manual.
4. To ensure all cutleries are changed according to the order as outlined in the service standard.
5. To serve any requested food or beverage item that is available, as per the service standard.
6. To assist where possible with any additional request (Note: any questions regarding hotel policies or procedures should be referred to the Manager), and ensure guests are to be made to feel comfortable at all time
7. To make the guest feel welcome at all times, and ensure that the service offered is of the highest quality, and that service is prompt, efficient but not overbearing. And that service is offered with a warm smile at all times.
8. To be responsible for the cleaning of the table, during and after service to the guest.
9. To have full understanding and knowledge of all items which are offered on the menu & beverage list, cashiering and replacement for bartender.
10. To be responsible for the correct set up of all mis-en-place and side stations, and to ensure that there is sufficient and correct equipment for the day- s trading.
11. Must keep his/her side station and section clean at all times.
12. Do not to stand, loiter near, behind or talk about any guest at any time, so as that the guest may hear you, or feel uncomfortable
13. Will be required to carry out any reasonable request made by the Manager or supervisor, or from any member of the management team.
14. To report any problem situation or special guest request to the captain or supervisor, immediately so as to ensure that prompt action is taken.
15. To be responsible for the set up of all tables in the Room Service, with cutlery, chinaware, glassware and linen. Ensuring that the set up of each table is as per the standards required for each meal period and as set in the Room Service operating policy.
16. Is responsible to ensure that all chairs, booth seats, tables etc are clean after each guest has departed, and before a new guest is seated at that table.
17. Is required to change all dirty table linen, and replace with clean ones. All linen is to be checked on each table and changed if dirty; all linen used for one guest must be changed prior to a new guest sitting at that table.
18. Is required to remove all dirty dishes and glassware from the guest table to the stewarding areas on a bussing tray, ensuring that the equipment is properly stacked and placed on the tray.
19. Is required to place all dirty equipment at the stewarding area, in the designated position and disciplinary action will be taken in the event that this system is not followed is required to prepare sufficient under liners and service equipment at the Kitchen pick up to facilitate the speedy service and pick up from the Service Pass.
20. To carry out all daily and weekly Room Service cleaning duties, to ensure that all furniture, fixtures and equipment is always in a clean
This position is concerned with attending to the needs of guests in the R Bar, taking orders, serving and clearing food and beverages in accordance with guest- s requirements and service standard.
DUTIES & RESPONSIBILITIES:
1. To welcome and seat guest upon arrival at the table.
2. To assist the guest in choosing his or her beverage or food order from the menu. And try to up sell specials as specified by the Kitchen and beverage of the day.
3. To input the order accurately in the POS system as outlined within the R Bar operating manual.
4. To ensure all cutleries are changed according to the order as outlined in the service standard.
5. To serve any requested food or beverage item that is available, as per the service standard.
6. To assist where possible with any additional request (Note: any questions regarding hotel policies or procedures should be referred to the Manager), and ensure guests are to be made to feel comfortable at all time
7. To make the guest feel welcome at all times, and ensure that the service offered is of the highest quality, and that service is prompt, efficient but not overbearing. And that service is offered with a warm smile at all times.
8. To be responsible for the cleaning of the table, during and after service to the guest.
9. To have full understanding and knowledge of all items which are offered on the menu & beverage list, cashiering and replacement for bartender.
10. To be responsible for the correct set up of all mis-en-place and side stations, and to ensure that there is sufficient and correct equipment for the day- s trading.
11. Must keep his/her side station and section clean at all times.
12. Do not to stand, loiter near, behind or talk about any guest at any time, so as that the guest may hear you, or feel uncomfortable
13. Will be required to carry out any reasonable request made by the Manager or supervisor, or from any member of the management team.
14. To report any problem situation or special guest request to the captain or supervisor, immediately so as to ensure that prompt action is taken.
15. To be responsible for the set up of all tables in the Room Service, with cutlery, chinaware, glassware and linen. Ensuring that the set up of each table is as per the standards required for each meal period and as set in the Room Service operating policy.
16. Is responsible to ensure that all chairs, booth seats, tables etc are clean after each guest has departed, and before a new guest is seated at that table.
17. Is required to change all dirty table linen, and replace with clean ones. All linen is to be checked on each table and changed if dirty; all linen used for one guest must be changed prior to a new guest sitting at that table.
18. Is required to remove all dirty dishes and glassware from the guest table to the stewarding areas on a bussing tray, ensuring that the equipment is properly stacked and placed on the tray.
19. Is required to place all dirty equipment at the stewarding area, in the designated position and disciplinary action will be taken in the event that this system is not followed is required to prepare sufficient under liners and service equipment at the Kitchen pick up to facilitate the speedy service and pick up from the Service Pass.
20. To carry out all daily and weekly Room Service cleaning duties, to ensure that all furniture, fixtures and equipment is always in a clean
Welfare
สวัสดิการ
- 5 working day per week
- Training & Development
- Vacation and Public Holiday
- Social Security
- Group Insurance
- Dental Allowance
- Provident Fund
- Uniform
- Meal
- Car Park
- Discount : Food & Beverage , Accommodation
- Training & Development
- Vacation and Public Holiday
- Social Security
- Group Insurance
- Dental Allowance
- Provident Fund
- Uniform
- Meal
- Car Park
- Discount : Food & Beverage , Accommodation
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