About this role

Job Description
Job Purpose
Provides a friendly and personalized welcome for guests
Offers attentive service and adapts to any constraints guests may have
Heeds any remarks made by guests and ensures follow-up
Establishes good relations with guests, offering advice and fostering customer loyalty
Primary Responsibilities
1st primary responsibilities
Completes the following tasks:
prepares the point of sale and preparation areas
welcomes guests and provides waiter service
cleans and tidies the restaurant and preparation areas after closing
Before every work shift, finds out about dish composition and any shortages
Organizes his/her work to suit fluctuations in numbers, events and guests
Ensures the equipment used remains in good condition
Communicates and cooperates closely with the other departments (kitchens, bars, lobby, banquet etc)
2nd primary responsibilities
Is attentive to and respects guests' needs.
Helps increase customer loyalty through quality of service
Conveys an attitude in tune with the brand, contributing to the friendly atmosphere of the restaurant and dining rooms
Recommends and promotes the F&B and bar offers. In a wider context, is familiar with the hotel's services and latest offers
Controls and analyses, on an on-going basis, in order to optimize the following:
Quality levels of product and service
Guest satisfaction
Operating costs
Sanitation and cleanliness (HACCP/ FSMS)
Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all times
3rd primary responsibilities
To ensure that all promotional materials are clean, well presented and ready before operation.
Ensuring the restaurants and pantry’s are clean, organize and in good condition either slow or busy season.
Make sure that the cushions, seat covers, table games, movie screen and projector are in good condition and well presented.
The entire storeroom are clean, tidy, organize all the time. Ability to manage lightings, music background at all the time.
Proper par stock and FIFO policy is implemented all the time to beverages & food products.
Implements a daily, weekly and monthly checklist for the entire bar/ restaurants and ensures proper follow-up to attain maximum quality and efficiency.
4th primary responsibilities
Implements guidelines, policies, and procedures for those operating outlets.
Must be an example of the Pullman Values, brand standards, and a champion of grooming and appearance guidelines.
Takes part in meeting the department's targets by respecting the procedures and internal audits applicable in the hotel.
Helps manage crockery and appliances by avoiding breakages
May be asked to help with general inventories.
5th primary responsibilities
Respects the instructions and safety guidelines for the equipment used.
Applies the hotel's security regulations (in case of fire etc).
Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)
Check in every table to ensure that it is clean, spotless and fully setup, and that all silverware and glassware is spotless before any guests are seated at the table. In addition, check to ensure that all chairs are free of crumbs and that the floor is spotless and clean
Check on guests to get feedback on the quality of their meals, service, etc. and share any problems that arise immediately-inform Restaurant Manager immediately, but try to take care of the problem at once.
Have an excellent knowledge about wines and different items on the menu in order to be able to help guests, answer question, and give other suggestions.
Be thorough in knowledge of the Hotel, services offered, operating hours of all F&B outlets etc.
Organizes work and adapts timing and relational behavior to suit fluctuations in the numbers and types of guests.
Always wear employee’s proper nametags, shoes, clean and proper uniforms, appearance.
Other Responsibilities
Perform other related duties & special projects as assigned by the immediate Supervisor.
Main Complexity/Critical issues in the Job
To focus on achieving hotel profitability through revenue generation and effective cost controls, directly implement brand standard, achieve guest satisfaction (RPS) targets and team member satisfaction goals (EES) in addition, he/ she is responsible to participate F&B training.
Qualifications
Knowledge and Experience
Minimum of 1 year of Restaurant experience, preferably in the luxury setting lifestyle resort & stand-alone concept restaurant.
Strong oral and written communication skills
Ability to train and develop team members
Ability to work effectively in a team environment and take initiative
Excellent organizational skills
Additional Information
Competencies
Good interpersonal skills with ability to communicate with all levels of employees
Service oriented with an eye for details
Ability to work effectively and contribute in a team
Good presentation and influencing skills
Multicultural awareness and able to work with people from diverse cultures
Flexible and able to embrace and respond to change effectively
Ability to work independently and has good initiative under dynamic environment
Self-motivated and energetic

F&B Service - Waiter/Waitress

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