Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Assisting the Manager to run the operation and to provide efficient, expedient and courteous service to all guests.
Assisting the manager in training and audit service standards according to Forbes Travel Guide and hotel's service quality protocols.
Is responsible to supervise the staff assigned to him/her and ensure that all phases of Food & Beverage service are performed.
To make sure that all drinks and food dishes served are according to menu and wine list specifications, properly presented, be of the correct hot/cold/iced temperature before being served.
To check daily the restaurant preparation, mise-en-place, laying of table cleanliness and the availability of crockery, cutlery and glasses the personal cleanliness and appearance of each individual team member.
Ensuring strict safety regulations.
Holds daily briefing with staff in each shift and review occupancy forecast, reservations, special attention, complaints, problematic issues and others as deem appropriate.
Conduct staff appraisals and discipline.
Inspects outlet thoroughly to ensure cleanliness of linen, operating equipment, fixtures and furniture's and so forth are up to standard, table set-ups, sideboards and mise-en-place are done properly and in good condition.
Constantly monitors that guests are being attended and served according to standard set and attend to guests as needed.
Anticipate guests complaints and take prompt corrective action.
Ensure all operating supplies and equipment are adequate as per Par stock established.
Anticipate additional supplies and equipment for additional work load or volume of business.
Coordinate with Chef and beverage department for any special promotion and ensure staff is aware of it to ensure that up selling is exercised.

Requirements: