F&b Service

3 days ago

Farrer Park Station Road, Singapore One Farrer Hotel Full time

To provide prompt and courteous F&B service to the Hotel’s guests.
- Read the daily events log to anticipate any VIP’s arrivals.
- Familiar with all menu items, their garnishes, contents, preparation methods and be able to relay the information to guests in a polite and concise way, if asked.
- Present a la carte menu where appropriate, and describe specialty or alternative cuisine.
- Serve and clear food and beverage items in an unobtrusive and professional manner.
- Utilize the POS system to bring up sales, print checks, close checks and complete the cash-out procedures.
- Carry trays, bus and reset tables with linen and appropriate cutleries, chinawares, glasswares and silverwares.
- Ascertain guests’ satisfaction and handle any problem which may arise, by informing the respective Outlet Manager of the problem and how it was resolved.
- Follow cash and credit card procedures according to the guidelines of the Finance department.
- Maintain a clean, neat and orderly restaurant throughout service.
- Polish silver, refill salt, pepper and sugar, creamers, etc.
- Ensure that work station is stocked with appropriate condiments at all times.
- Report any guest comments regarding food and beverage to Outlet Manager.
- Conscientious handling and maintenance of operating equipments.
- Learn and adhere to safety, sanitation and hygiene policies.
- Maintain good working relationships with colleagues, and all other departments.
- Maintain complete knowledge of all F&B services, outlets and hotel services/features.
- Perform opening/closing side duties as assigned and set all tables according to standards.
- Report to respective Outlet Manager of any kinds of deviation from set standard and procedures.
- Ensure that all service and storage areas are kept safe and clean.
- Help minimize waste, neglect, breakages and mishandling of supplies and equipment.
- Carry out light cleaning and maintenance of the outlet.
- Receive training in functions and operations of related departments/sections to facilitate subsequent transferability between departments/sections and to provide greater promotional opportunities.

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