Waiter- Writer's Bar

PURPOSE OF POSITION

This position is concerned with being responsible for the set up & clearing of the outlet. Serve food & beverage to the guest according to the service rules, policy, procedure & etiquette.

KEY ROLES & RESPONSIBILITIES

• Possess a pleasant personality and good manners so that he is presentable when conversing with patrons/residents and commands respect when dealing with staff
• Check on the outlet set up. Ensures that the tables set up are set according to the standard or instructed by the Management Team
• All patrons should be greeted warmly upon arrival at the door and escorted to the table.
• Responsible for picking up and serving of food and beverage orders. Food & beverage must be served promptly to the guest once it is ready, so that it arrives at the patron’s table at the correct temperature.
• Ensure all beverages and snacks are served according to the service standard.
• Thank all patrons for patronizing the outlet upon their departure.
• To clear and tidy up tables after the departure of the patrons as quickly as possible. Clear all soiled plates, glasses, and silverwares to stewarding area.
• To assist the station captain in his overall duties
• Can be assigned to other section by the management team when the need arises.
• Learn to know individual patron’s names and should remember their preferences to extend a personalized service.
• Should always ensure that the mise en place on every side station is at par stock level.
• To send operating equipment for cleaning or burnishing once a week.
• To send linen for exchange (time stated by linen room), ensure that all linen are clean at all times and that the correct amount are being collected.
• To clean and set up the coffee machine mise en place and ensure that sufficient stock is insufficient.
• To have complete knowledge on the food, beverage, service available, preparation methods
• To be aware of Raffles Hotel standards & policies.
• To be aware of the procedure concerning hotel fire & life safety/ emergency procedures.
• To apply the necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• To relay any customer complaints to manager
• To report for duty on time wearing clean & complete uniform at all times.
• To maintain a high standard of personal appearance and hygiene at all times.
• To attend daily briefing & training classes.
• To maintain good working relationships with your own colleagues and all other departments.
• To provide courteous and professional service at all times.
• To ensure proper setting, clearing, cleanliness of, including sufficient food in the buffet spread ın case of buffet set ups
• To carry out any other reasonable duties and responsibilities as assigned by management team

PERSONAL ATTRIBUTES

• Motivator & self starter
• Display initiative
• Commitment to professional values
• Team player
• Customer / people oriented

Created / open-minded

PURPOSE OF POSITION

This position is concerned with being responsible for the set up & clearing of the outlet. Serve food & beverage to the guest according to the service rules, policy, procedure & etiquette.

KEY ROLES & RESPONSIBILITIES

• Possess a pleasant personality and good manners so that he is presentable when conversing with patrons/residents and commands respect when dealing with staff
• Check on the outlet set up. Ensures that the tables set up are set according to the standard or instructed by the Management Team
• All patrons should be greeted warmly upon arrival at the door and escorted to the table.
• Responsible for picking up and serving of food and beverage orders. Food & beverage must be served promptly to the guest once it is ready, so that it arrives at the patron’s table at the correct temperature.
• Ensure all beverages and snacks are served according to the service standard.
• Thank all patrons for patronizing the outlet upon their departure.
• To clear and tidy up tables after the departure of the patrons as quickly as possible. Clear all soiled plates, glasses, and silverwares to stewarding area.
• To assist the station captain in his overall duties
• Can be assigned to other section by the management team when the need arises.
• Learn to know individual patron’s names and should remember their preferences to extend a personalized service.
• Should always ensure that the mise en place on every side station is at par stock level.
• To send operating equipment for cleaning or burnishing once a week.
• To send linen for exchange (time stated by linen room), ensure that all linen are clean at all times and that the correct amount are being collected.
• To clean and set up the coffee machine mise en place and ensure that sufficient stock is insufficient.
• To have complete knowledge on the food, beverage, service available, preparation methods
• To be aware of Raffles Hotel standards & policies.
• To be aware of the procedure concerning hotel fire & life safety/ emergency procedures.
• To apply the necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• To relay any customer complaints to manager
• To report for duty on time wearing clean & complete uniform at all times.
• To maintain a high standard of personal appearance and hygiene at all times.
• To attend daily briefing & training classes.
• To maintain good working relationships with your own colleagues and all other departments.
• To provide courteous and professional service at all times.
• To ensure proper setting, clearing, cleanliness of, including sufficient food in the buffet spread ın case of buffet set ups
• To carry out any other reasonable duties and responsibilities as assigned by management team

PERSONAL ATTRIBUTES

• Motivator & self starter
• Display initiative
• Commitment to professional values
• Team player
• Customer / people oriented

Created / open-minded