Job description

Job Description

PRIMARY RESPONSIBILITIES:

• Serves food and beverage to guest according to prescribed service standards and procedures of room service with emphasis on speed and accuracy.
• Serves all accompaniments and condiments together with the food.
• Maintains the cleanliness and service supply at the service station to ensure prompt and effective operation.
• Checks all trays and trolley in the station, table complements, flatware, glassware, linens, are clean and well set up.
• Familiarizes with all food and beverage items in the menu, items on promotions and daily special menu, its ingredients, method of preparation, portion size and presentation to be able to deliver ideal service maximizing guest satisfaction.
• Practices suggestive selling to boost food & beverage sales, at the same time increase guest satisfaction.
• Assists the Restaurant Captain in the monthly and daily operating equipment inventory.
• Attends pre-meal briefing and de-briefing daily and the monthly F&B Staff Meeting as well as other training sessions organized by hotel for staffs.
• Accomplishes and forwards captain order slip to the kitchen for orders of food and for drinks to the supervisor or efficiently and correctly key in order from POS. to the printer in the kitchen for orders.
• Confirms satisfaction with the guest, and informs supervisor or manager immediately in case of guest complains.
• Reports to the Restaurant Captain at the start of shift to receive necessary instructions for the shift, side duties assigned, floor assignment, menu changes, guest comments and complains.
• Reports any unusual incident, guest complains, lost and found, breakage and losses to the Service Supervisor.
• Generates higher revenue through up-selling techniques and skill.
• Conducts cashiering operation in a restaurant where self-cashiering functions and equipment are available and implemented.
• Checks accuracy of all charged items in the bill before presenting to the guests.
• Handles guest’s bill and invoice in a good quality service manner.
• Provides assistance to co-employees within food & beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.
• Attends the briefing, meetings and training organized by the hotel management to develop and improve the service skills and knowledge.
• Performs any other duties assigned by immediate superior which leads to guest satisfaction and profit for the Hotel.

REPORT LINES & COMMUNICATIONS:

• Reports to the Captain of the shift he or she is assigned.
• Communicates to guest in delivering product and services.
• Relates to co-employees in service and kitchen in performance of work and service to guests.
OTHERS

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

ACCOUNTABILITIES

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

COMPANY’S CULTURE

• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT:

• At least vocational diploma in any discipline.
• Minimum of 1 year in hospitality business. Fresh graduate is welcome
• Knowledgeable in various kinds of food and beverage.
• Have good English communication skills both in written and spoken
• Pleasant personality with good communication and interpersonal skills