KEY DUTIES & RESPONSIBILITIES:
To work to the best of your ability, adhering to all training outline In the high standards requires
1 To join the briefings and meetings:
Learn daily specials and limited availability items
To be familiar with the expected guests, especially PX and special requests
To learn the section plan
2 To do all assigned pre shift duties:
Clean all the tables and chairs
Polish all the cutlery and glasses
Help perform the stock count
Set up the restaurant to specified standard
To stock up the restaurant for the shift (glasses, cutlery, crockery, condiments,
Napkins, tea cups, tea pots, sugar bowls, black clothes, trays, etc. Make sure all
Equipment is clean and in good condition)
Perform daily cleaning jobs assigned to you
Check all the menus and replace if required (covers and inserts)
Stock up the pass sections (sauces, cutlery, crockery, condiments etc,
see your manager)
Prepare the wine buckets and ice for the service
Prepare all the rubbish bins for the service
Learn daily specials and availabilities
To be fully prepared for the guests you are expecting
3 During service:
Welcome the guests and seat them with care (assisting with table and chairs etc.)
To provide a friendly, courteous and professional service at all times
Recognise guests and to remember the names of the regulars and to be
in constant communication with managers and head hostess .
Present the menus according to the Metropolitan Hotel standards
Take orders and enter into the EPOS system
Ensure all the drinks are served in style, always use position numbers so that the guest is not disturbed unnecessarily
To follow the order of service (see Order of service)
Be aware of return time and to be in touch with your manager or head waiter
Escort the guest to their destinations (table, bathroom, exit etc).
Always allow guests to pass first
Follow procedure relating to set menus as laid out during training
Pass all guest s messages or requests to managers
To change rubbish bags, napkin bags etc as appropriate in a safe manner
Ensure that all the necessary stock is being replenished during the shift
Clean tables and chairs, restaurant floor, walls, and woodwork / furniture
Set tables in good time and to specified standard
To clean the tools and work surfaces you use (black cloths, sinks, shelves
and surfaces, cupboards etc)
To clean and dry spillages
To welcome and say farewell to guests
To fold napkins
To polish stock as required
To check menus and bill folders
4 To do all assigned End of Shift Duties.
5 General awareness duties:
You must possess a thorough knowledge of all menus
Develop the skill of menu engineering
To give constant feedback to managers
An essential role is to observe your guests during their meal, and feel
that they are satisfied with their experience in the Metropolitan Hotel
Inform manager on duty to take prompt action if you feel that guests
are not satisfied
You should aim to give the best possible service, in the least obtrusive manner
6 Take responsibility for certain aspects of other staff training as directed by the manager
7 To be fully conversant with every aspect of the Company s Emergency procedures
8 To be fully conversant of all the Company s policies in respect Of human resources and staff welfare
9 Vigilance must be shown at all times to try and minimise both Customer and staff theft
10 Ensure Liquor license requirements are fulfilled at all times
11 Ensure that no actions, on the part of either a customer or member of staff, in any was jeopardise the restaurants liquor license.
12 Take responsibility for the security of the restaurants / bar premises and properties
13 To be fully conversant with the geographical layout of the operation and to know the exact whereabouts of all equipment of an operational nature
To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel's policy on Fire, Hygiene, Health and Safety.
To report for duty punctually wearing smart attire according to the Hotel's dress codes and nametag at all times.
To maintain a high standard of personal appearance and hygiene at all times.
To maintain a good rapport and working relationship with staff in the department and all other departments.
To attend and contribute to all staff meetings, Departmental and Hotel Training scheduled, and other related activities.
To respond to any changes in the office function as dictated by the hotel.
To provide a courteous and professional service at all times.
Project at all times a positive and motivated attitude and exercise self control.
Handle guest, suppliers and employee enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests/suppliers.
HOW CAN YOU SUCCEED IN THIS ROLE?
Be proactive and use good judgement when dealing with challenging situations
Act with professionalism and integrity
Be transparent in your motives, methods and expected results
Own mistakes and share your knowledge to prevent a repetition of the same error within your department or division
Conduct business honestly, ethically & fairly
Keep sensitive information confidential
Follow through on commitments
Work well both autonomously and within a team
Display a positive, approachable attitude
Spend time getting to know your fellow employees and our guests
Support each other; we all work within the same hotel and company
Committed to quality
Committed to exceptional financial results
Be responsible for the bottom line
Committed to the Metropolitan Dubai Hotel Policies & procedures Guide
Be committed to exceeding expectations
Never settle for the status quo or mediocre work
Continuously search for areas of improvement
Provide positive, constructive feedback
Please apply online with your CV asap.
Industry Type :
Hotels / Hospitality
Functional Area :
Chefs / F&B / Housekeeping / Front Desk