Main Responsibilities:

To provide a professional and charming service to the standards as described in the Standard Operating Procedures and Training Manual.
To understand the concept and positioning of the F and B; concepts and to be able to communicate this to guests.
To work as required in Apero, The Drawing Rooms, Meetings Rooms and Room Service.
To be confident in relaying product knowledge to the guest and tailor service delivery to the requirements of each individual guest.
To deliver the vision of the Apero bar and The Drawing Room coffee and Champagne concept to the seated guest, using table side theatre, knowledge and charm.
To build relationships with regular guests in order to encourage repeat custom by offering an informed, courteous service.

Main Duties:

To deliver an inspirational experience for the guest from the moment they arrive to the moment they leave.
To ensure that the Standard Operating Procedures for the outlets are fully understood and followed at all times.
To complete the training requirements as directed.
To participate fully as a team member within the Food and Beverage Department.
To attend daily briefings promptly as required and to attend the monthly departmental meetings.
To uphold good housekeeping practices (i.e. Neat and correct storage) to ensure safe, clean and pleasant working environment.
To ensure proper care of furniture, fixtures and equipment within the outlet and back of house areas related to the outlet. Malfunctions should be reported to the Head of Department.
To take guest orders and ensure input into the Micros Point of Sale system in accordance with hotel policy.
To clear tables of dirty crockery, cutlery and glassware, and take these items to the stewarding area.
To collect clean linen and return soiled linen to the Housekeeping Department.
To set up the bar and restaurant as instructed - i.e. Laying cloths, polished glassware and cutlery, folded napkins - in accordance with the pre-determined standards.
To ensure that waiter stations are stocked up prior and throughout service with relevant equipment, and clean and tidy at all times.
To close down the F and B; outlets at the end of the days service ensuring that all areas are left clean and tidy. To ensure that all stock and equipment are securely locked away.
To be fully aware of and implement the current licensing laws and the hotel's licensing policy, fire regulations and evacuation procedures.
To serve items both food and beverage items ordered by the guest in a way that enhances the guest experience.
To refer all complaints in a professional and courteous manner and forward suggestions and comments from guests to the Supervisor on duty.
To display a full knowledge of the food and beverage menu with regards to contents, mise-en-place and accompaniments/condiments required.
To answer telephone in a courteous and friendly manner within 3 rings.
Assist in the preparation of stocktaking of operating equipment or supplies within the outlet when required.
Participate in food/wine tastings.
Participate in training courses as required.
Cross-exposure training when required.
To be aware of and comply with all statutory requirements on Health and Safety and all aspects of the Hotel's Health and Safety Policy.
Carry out any other duties as and when assigned by the Management of the Hotel and department.

Occupational Health and Safety:
To follow the Company set Safety Standards, and adhere to all rules and regulations as set out by the Occupational Health and Safety Act and to take reasonable care at work so as not to put self or others at unnecessary risk.