F&B Attendant Support - All Day Dining (Temporary)

- Knowledge about the process of serving food and beverages.
- A minimum of 6 months experience as F&B Services in a hotel.
- A good command of English.
- A good posture, a smiling nature, and a proven ability to learn English, are definite advantages.

- Responsible for the service of Food & Beverage in a friendly and courteous manner. Always strive to obtain the maximum efficiency and promote teamwork between all associates. Observe and enforce objectives, policies, standards and procedures.
- Personal appearance is an important requirement. Grooming for food & beverage attendants should be fastidious. The goal is to present a healthy, professional and natural appearance in both uniform and personal appearance.
- 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.
- Watch for the arrival of guests, making a point to greet them pleasantly even if they cannot be served immediately.
- Ensure a thorough knowledge of all food & beverage items and know how to describe them to guests, as well as their basic ingredients and method time of preparation, as well as various prices.
- All orders must be written clearly and legibly in pen. The information at the top of each check should state the number of persons on the table, and server?s name. These are important to ensure that guests are charged accurately.
- Always relay customer complaints, regardless of how small, to the Venue Manager or Assistant Manager on duty.
- Ensure that you understand and abide by the correct procedures for handling intoxicated and underage guests.
- Responsible for ensuring that meals are presented, garnished and portioned as per the standards and procedures of the kitchen. (Notify Manager / Supervisor if not).
- Understand and follow the procedures for correct service of wines and beverages, and be knowledgeable of wines.
- Responsible for proper table settings of each particular meal period. Check that all items, including ashtrays, salt and pepper, pot plant and sugar cruet are clean and arranged as per standard. All table items should be spotless and glass and silverware shining.
- Ensure that you have a sound knowledge of the Point of Sale System; and efficiently use this to maintain maximum time for liaison with all guests.
- Carry out the full duties of a Cashier or Bar Attendant when required.
- Understand the responsibilities of the other stations and departments (kitchen, stewards, bar, cashier/hostess) and co-operate with them. Remember, you are part of a team, so take pride in your team?s performance.
- Endeavour to remember regular guests, and where possible address them by their name.
- 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.

- Duty Meals
- Uniforms
- Life Insurance
- Social Security