• He or she is responsible to provide Food and Beverage service to guests according to established standards, policies and procedures. Also, provide a courteous and professional service at all times.
• Responsible for all duties prior to and after service, ensuring maximum guest satisfaction at all times.

RESPONSIBILITIES AND MEANS

• Able to prepare all Food and beverage mise-en-place duties prior to service.
• Able to provide a warm welcome and fond farewell to the guests.
• Greet guests according to the standards to ensure superior service.
• Anticipate guest needs, ascertain satisfaction, and respond urgently and appropriately to guest concerns and requests.
• Possess good knowledge of a different kind of crookeries.
• Set up the restaurant according to the table plan, cover layout and standards defined by the hotel management.
• Make sure all assigned duties prior to service are completed.
• Attend service briefings prior to each meal period.
• Know the restaurant menu and Specials of the day.
• Greet and seat guests.
• Offer Menu and Wine List and attend to napkins.
• Take Food and Beverage orders.
• Serve Food and Beverage orders.
• Check and clear Waiter’s station during and after service.
•  If required assist in bringing food from kitchen to the guest ensuring accuracy and timeliness.
• Handle all guest complaints in a professional manner.
• Clear soiled silverware and any other operating equipment to designated wash-up/storage area.
• Able to generate the final bill from the POS system and offer to guest settlement.
• To clear and re-set tables according to instructions.
• To clean all soiled linen to the designated area.
• Report any theft or damages to Manager/ Assistant Manager.
• Report to Restaurant Manager/ Assistant Manager before completion of the shift.
• Help other areas of the restaurant such as answering telephones and completing financial transactions.
• Print closing report and drop the cash with the front office/accounts department.
• Tally the Credit Card settlements for the day with the batch closing report from EDC machine.
• Close the shift at the POS terminal.
• Able to report for duty punctually, wearing a correct and clean uniform and name badge at all times.
• Able to have a complete understanding of the Restaurant’s operating policies and procedures.
• Must participate in staff training and briefings.
• Able to maintain a good teamwork relationship with colleagues.
• Able to maintain a high standard of personal appearance and hygiene at all times.
• Assist in clearing, cleaning and set-up of tables, chairs, linens, china, glass and silver for service in an unobtrusive manner.
• Assist in stocking linens, china, glass, silver, and food items for service.
• Assist in preparation of smaller items such as toast, soup, or beverages.
• Able to carry out other reasonable duties and responsibilities as assigned.

• Reports to the RCAP.
• Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.