Waiter
3 months ago
**General Information**:
- Country/Region- United Arab Emirates- Province/City- Abu Dhabi- Location- Rosewood Abu Dhabi- Department- Food & Beverage - Services- Job Type- Full-time Permanent- OVERVIEW/BASIC FUNCTION:
- Take food and beverage orders, retrieve and serve alcoholic/non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently. Collect payments. Assist in the maintenance of the restaurant area and equipment.
- RESPONSIBILITIES:
- Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
- Ensure that standards are maintained at a superior level on a daily basis.
- Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant.
- Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.
- Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
- Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.
- Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
- Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
- Maintain complete knowledge and comply with all departmental policies/service procedures.
- Maintain complete knowledge of P.O.S. and manual systems.
- Complete opening side duties as assigned:
- a. Check quality and amount of all restaurant stock and supplies using checklist.- b. Fold napkins.- c. Requisition all necessary supplies and transport from storeroom to restaurant.- d. Set tables according to service standards- e. Set up all condiments (butter, jellies, syrups, juices) and beverages (non-alcoholic) according to service- standards.- f. Ensure a sufficient supply of all silverware, glassware and chinaware for service.- g. Prepare all cold food items (cereals, fruits and salads).- h. Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.- i. Set up side station with supplies and equipment.- Take guests’ food and beverage orders, utilizing suggestive selling techniques.
- Record order of guest following departmental service procedures.
- Input order into system and ensure transmission of food orders is verified by kitchen.
- Legibly document orders when system is down and distribute food orders to kitchen.
- Retrieve all alcoholic beverage items from bar and serve to guest in accordance with the departmental standards.
- Open and serve wine/champagne bottles in accordance with departmental standards.
- Make all varieties of coffee in accordance with the departmental standards.
- Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards.
- Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
- Maintain positive guest relations at all times.
- Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
- Handle guest complaints following the six-step procedure and ensuring guest satisfaction.
- Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
- Guide the activities of the assigned Bus person (if any) to ensure optimum service to guests.
- Clear each course following procedures laid down in departmental manual.
- Remove soiled wares from tables as assigned and transport to dishwashing area.
- Present guest checks and process payments through the Cashier.
- Adhere to payment, cash handling and credit policies/procedures.
- Clean and reset tables immediately after guest departs.
- Collect and report tips at the end of the assigned shift.
- Complete closing side duties:
- a. Properly store all reusable goods.- b. Breakdown all goods as specified in departmental standards.- c. Clean all equipment as assigned in the side duties.- d. Restock items for next service.- e. Remove all dirty linen.- f. Marry and stock all condiments.- g. Reset tables for next meal period.- Complete all closing reports as assigned and leave duty after reporting to Captain.
- Exhibit a friendly, helpful and courteous manner when dealing with guests and associates.
- To maintain and comply with brand and LQA standards
- To continuously support direct supervisor assuring service complies with Brand and LQA standards
- To assure the knowledge of both brand and LQA standards
- All other duties as required.
- QUALIFICATIONS:
- Experience: Minimum three years’ experience as a waiter.
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