Primary Responsibilities

• ·Be passionate about customer service with the capability of delivering amazing hospitality to our guests.
• ·Responsible for maintaining service standards in accordance with established policies and procedures.
• ·Responsible for ensuring guests received the highest possible level of service to maintain overall satisfaction on a consistent basis.
• ·Make all our guests feel comfortable and let them know you’re there to personally take care of them.
• ·Responsible for attending on-going training on full-time and ensure compliance of company standards and procedures.
• ·Maintain standards of food and beverage quality as established through restaurant standards, policies and procedures.
• ·Follow and maintain service quality assurance.
• ·Arrange proper mis-en-place for busy operation.
• ·Arrange all side station before and after the service. (complete and clean cutleries, glasses and condiments)
• ·Be courteous, warm, smiling while dealing with guests.
• ·Be efficient, fast and serve with confidence and flair.
• ·To use up-selling techniques when selling food and beverage items.
• ·Ensure that all areas in the restaurant are clean for hygiene purpose.
• ·Must learn and describe the food/menu proficiently. Inform guests of specials and menu changes.
• ·Must communicate with the guest to ensure that they are enjoying their meals and take actions to correct any problems.
• ·Check all glassware and utensils for cleanliness and appearance.
• ·Correctly post all sales. Prepare final bill, present check to guest, accept payment, process credit card charges or make change (as applicable)
• ·Ability to use Micros and understand all features available.
• ·In case of cash payments, ensure to receive and return accurate amount.
• ·Be willing and ready to assist colleagues as and when situations arise
• ·Thank guest and invite them to return.
• ·Recognize regular guests and remember their names for the personal service touch.
• ·Maintain a clean and orderly restaurant during service.
• ·Prepare a requisition for all items necessary to bring the restaurant inventory back to par stock level after service.
• ·Turn off all equipment and secure all inventories after service.

Qualifications:

• Diploma in Hospitality Management. Additional trainings preferred.
• Minimum 2 years experience as a Waiter/Waitress in a Restaurant.
• Be able to speak, read and write English. Additional languages will be an advantage.
• Must have an advanced knowledge of dining room and service procedures and functions.
• Basic math skills and have the ability to handle money and operate a point-of-sale system.
• Be able to work in a standing position for long periods of time
• Be able to work in a fast paced environment.
• Be able to manage multiple tasks simultaneously
• Ability to speak in Spanish is advantage

Personal hygiene:

·To practice high standards of personal hygiene at all times in terms of grooming and uniform.

·To maintain the required standards of operational hygiene.