F&B Service Attendant - Decanter (Wine Lounge)

? High school or equivalent preferred
? Must be able to speak, read, write and understand the primary language (s) used in the work place.
? English Level 3 minimum
? Must be able to read and write to facilitate the communication process.
? Requires good communication skills both written and verbal
? Have a strong working knowledge of Food and Beverage.
? A minimum 2 years experiences in the similar role

1. Anticipate guest's needs through observation and offer prompt, efficient service either personally or through effective communication with other associates.

2. Align working practices and conduct with St. Regis Hotel Vision; consistently strive to meet and exceed the expectations of both internal and external guests.

3. Uphold the Starwood Cares culture by demonstrating the Star Service Standards at all times to guests and fellow associates.

4. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation, and related ?Brand? and Starwood Policies.

5. Responsible for the set up of tables to the specified standard.

6. Attend and comprehend all information discussed at the pre-function service briefing sessions.

7. Personal appearance is an important requirement. Grooming for food and beverage attendants should be fastidious. The goal is to present a healthy, professional and natural appearance in both uniform and personal appearance.

8. Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful attitude towards each guest. Never speak in a loud voice to other Associates.

9. Serve all food and beverage in a friendly and professional manner.

10. Be pro-actively involved in the hotel?s operation keeping up-to-date with events within the hotel.

11. Always relay customer complaints, regardless of how small, to the Manager or Assistant Manager on duty.

12. Maintain good eye contact and posture with the guest at all times, without leaning.

13. Be aware of your work schedule and give adequate notice whenever serious circumstances prevent your adhering to your schedule.

14. Ensure that you understand and abide by the correct procedures for handling intoxicated and underage guests.

15. Polish all silverware, glassware and cutlery when necessary.

16. Ensure that your work area is kept clean at all times.

17. Show due care of all equipment including linen.

18. Be responsible for duties in the Venue Service Bar as directed.

19. Understand and follow the procedures for correct service of wines and beverages, and be knowledgeable of wines.

20. Complete time sheet at the conclusion of each shift according to standard and procedures, ensuring accurate reflection of hours worked, and compliance with the Hotel rules.

21. You will be assigned certain duties that must be completed by the end of your shift.
It is your responsibility to complete these duties to the satisfaction of the
Managers/Supervisors.

22. Never indicate to a guest by word or implication that a tip is expected of that you are dissatisfied with the amount of the tip.

23. Whenever a guest asks for service, although they may be in another section, be helpful and answer in the affirmative. See that the request is filled, either by relaying to the Food & Beverage Attendant on that station, or doing it yourself.

24. Understand the responsibilities of the other stations and departments (kitchen, stewards, bar, hostess) and co-operate with them. Remember, you are part of a team, so take pride in your team?s performance.

25. Maintain a flexible and willing attitude.

26. Undertake additional duties as requested by the Venue Manager, Supervisor and Hotel Management.

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