Duties

• Set up the restaurant and bar for service, ensuring that all standards of presentation are met.
• Act as the face of the business, maintaining the hotel's brand reputation by delivering exceptional hospitality service.
• Engage with guests, take their food and beverage orders, and use upselling opportunities to enhance their experience.
• Create a welcoming atmosphere that puts a smile on our guests' faces.
• Deliver orders promptly to the kitchen production area.
• Keep tables and service areas clean and tidy as per procedure manual.
• Maintain hygienic food service techniques during service.
• Take responsibility for your designated section and station.
• Ensure room service trays and trolleys are set-up correctly and collected promptly when guest(s) have finished.
•   Any other reasonable request as required by your Supervisor or Hotel Management.

Health & Safety

• Actively participate in safe work practices and procedures in the workplace, use equipment safely.
• Fully understand departmental fire, evacuation and emergency procedures.
• Report any health or safety hazards to your Supervisor.
• Wear protective clothing and equipment provided.
• Report all broken or damaged equipment to a Supervisor.

Customer Service

• Provide efficient, friendly and professional service to all guests, making all guests experience positive.
• Take a positive problem solving approach with guest problems and concerns, call the Manager on Duty if difficulties arise.

General Duties

• Follow the standards and performance outlined during training and in the departmental service procedures manual. Complete all tasks within the shift to these standards.
• Attend training programmes and meetings as directed to constantly improve skills and knowledge.
• Follow the expectations and guidelines in the Accor Employee Handbook.