Waiter Royal Central Hotel

1. Reports to the Captain/ Rest. Supervisor 2. Interact with all In-house Guests. DUTIES AND RESPONSIBILITIES: 1. He/ she is responsible for the quality of service provided to all in house guests. 2. He/ she maintains service standard, hygiene and cleanliness at all times. 3. He/ she maintains records of sales on a daily basis, in collaboration with the Food & Beverage Standards. 4. He/ she co-ordinates with his/ her subordinates for any additional duties assigned to him/ her by the Restaurant Manager or the Supervisor. 5. He/ she ensures that equipment’s and other service wares are well maintained and kept clean regularly. 6. He/ she assists in monthly inventory equipment’s and service wares. 7. He/ she maintains a high standard of hygiene and grooming, clean uniform, name badge, well shined black shoes, black clean socks (Men), neat hair, clean shaven (Men), clean hands and short finger nails, wearing of jewelry and make-up as per standard. 8. He/ she is aware of the hotel timekeeping procedures, has to be present 10 minutes before scheduled starting time, on request - work split shift, work any days including weekends and public holidays and do overtime as requested in accordance with H.R. policies. 9. He/ she is familiar with the hotel’s fire evacuation and emergency policies and procedures, especially in regard to your work place. 10. He/ she handles hotel assets and all equipment with utmost care and maintain in best condition. 11. He/ she displays a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues. 12. He/ she is to demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment. 13. He/ she ensured all House Guests are being recognized and call the guest by name, and consequently achieve a, know - your - guest - result. 14. He/ she report complaints / negative comments to the Restaurant Manager immediately. 15. He/ she has knowledge of food and beverage products. 16. Ensures adequate mise-en-place i.e. condiments, stationeries, disposables, cutlery and plates as laid down in outlet par stocks and keep efficient control of these items. HACCP 1. Ensures active participation and implementation of HACCP manual in the food and beverage service areas and carries out all standards and procedures in compliance of all HACCP CCP and standards as prescribed and stated in the manual, and as directed by Superiors. 2. Attends, participates all HACCP related trainings and ensure training for all F&B service staff in this area, as directed by immediate Superiors.