F&b Attendant - Doha, دولة قطر - voco
وصف
Restaurant
- Attend briefing prior to the restaurant opening, be well groomed and equipped with basic aids for operation.
- Knowledge of all F&B standard operating procedures, quality presentation, and service and products
- Knowledge of the area competition, promotional concepts
- Knowledge of wines and beverages, food trends and special seasonal foods
- Knowledge of the specialties which will be served in the restaurant
- Equip oneself with the knowledge of "dujour" items, "not available" items, menu preparations and presentations.
- Complete mis en scene and mis en place before the shift commences.
- Clean and polish allotted silverware cutler, glassware and chinaware.
- Stock side board with proprietary sauces, linen and other equipments for service.
- Check all furniture in the station maintenance.
- Lay out tables and covers as per standards.
- Fold napkins into prescribed attractive styles.
- Equip one self with orders pads, pencils, waiter cloths, matches and bottle openers.
- Requisition fresh restaurant linen and flowers in consultation with supervisor.
- Air restaurant by opening windows.
- Ensure all areas in the station are cleaned and organized.
- Acknowledge returning and regular clients
- Greet guests on arrival, provide the menu and advise of any specials.
- Take food and beverage orders and repeat orders, ensuring that the guest gets the right order.
- Enhance food and beverage sales through the art of suggestive up selling.
- Develop restaurant image through high standards of service to guests.
- Knowledge of the different conference packages; different table settings
- Be fully conversant with all hotel facilities and services.
- Act on flags and special requests.
- Maintain detailed awareness or information regarding arrivals, their food and beverage preferences, special needs and expected departures of the day.
- Answer queries on house facilities and places of tourist interest.
- Maintain confidentiality with regard to guest's personal information.
- Provide assistance to guests on all matters relating to their stay.
- Act on any complaint received and follow up with the guests, any comments should be forwarded to the outlet supervisor.
- Check reservations for the shift and allocate with the approval of the outlet supervisor.
Room Service
- Complete mis en place before the shift commences
- Set up trays and trolleys as per standards
- Equip oneself with knowledge of "dujuor" items and "not available" items, menu preparations and presentations.
- Extend warm and courteous service to guests on telephone and receive their food and beverage orders through effective salesmanship.
- Clean and polish allotted silverware, cutlery, glassware and chinaware
- Execute orders in guest rooms ensuring speed, quality and personalization
- Clear trays/trolleys from guest rooms/floor corridors.
- Prepare and place complimentary fruits baskets in guest rooms.
- Attend to room service telephones promptly within three (3) rings.
- Familiarize oneself thoroughly with room service menu
- Take down guests' food or beverage order as per guests' requirement and display salesmanship to get greater revenue
- Note down KOT/Check, follow up on orders
- Fill up summary sheet
- Enter in the logbook any complaints, delays, suggestions
- Note down outlet reservation in the reservation register of each closed outlet.
- Make KOTs/Checks from door knob orders
- Ensure that an absolute degree of courteousness and warmth is maintained when conversing with the guest.
F&B Administration
- Perform, as directed, routine clerical and administrative tasks, including typing, filing, generating and distributing correspondence; recording, transcribing and distributing minutes; handling mail and producing all necessary documents.
- Provide administrative support, manage reservations, handle special orders, and accommodate special requests from customers, as directed, on a daily basis, including holidays and special events, for the restaurant outlets.
- Maintain daily, monthly and annual calendars for the food & beverage department heads, providing daily time management support.
- Respond to inquiries regarding each program and event
- On site attendance at all programs and event
- Full event production and management of all assigned events and additional special events throughout the year
- Manage budget for each event
- Negotiate and secure venues, work with catering managers on all event Logistics-F&B, AV, Set, event time line
- Work with marketing on event promotion, signage and materials
- Work with vendors and negotiate prices for all items
- Research potential vendors and venues
FINANCIAL RETURN
- Maintain cash float & reconcile daily
- Assure accountability for cash float issued.
RESPONSIBLE BUSINESS
- Comply with and ensure adherence to all of the hotel's policies and procedures
- Comply with all occupational health and safety policies and pro
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