Maintain a personal attitude of a high standard and quality, which produce efficiency and productivity of the department
Provide excellent guest service by identifying all our guests’ needs and preferences acting on these needs promptly, effectively and with confidence
Manage cultural needs and expectations of guests
Work in compliance with all hotel SOPs
Maintain high standards of personal hygiene at all times
Product knowledge on the different menus and the basic ingredients and method of preparation
Be totally aware of guests’/ visitors’/ repeaters’ preferences/ special requirements of food and beverage
Anticipate and meet guest needs
Respond promptly to guest’s requests
Serve guest as per hotel procedure
Check on guest satisfaction
Adhere to Safety and Health policy and Emergency policy of the hotel
Report any incidents and accidents related to operations
Report suspicious characters or suspect packages
Take care in work to avoid accidents
Conduct any cognate duties assigned
To be involved in the setting of department targets and objectives, and to monitor and strive for their achievement.
To take positive action to meet department objectives and targets
To be commercially aware in order to continuously drive the business forward
To input new ideas for service and products to maintain competitive and leading edge
To be an effective communicator with guests/clients
To compile required statistics/reports
To lead team by example
To coach individual team members to develop their skills and maximise performance
To motivate and be proactive in encouraging team commitment and spirit
To delegate and manage distribution of workload effectively
Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
Originally posted on WakandaJobs.com - Source: www.wakandajobs.com
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