Full-Time F&B Waiter (Penang)
Job Description
Job Summary:
He/She responsibility is to take order from the guests and serves them in a friendly and courteous manner
Reporting Relationship:
Restaurant Manager/ Supervisor/ Captain
Responsibilities :
– Clock-in and out at the Staff Entrance. He/She is punctual, efficient and above all courteous.
– Report for work at least 15 minutes before and after schedule of the outlet
– Read the communication book for any other information convey to him for his/her attention or any task to be carried out
– Team work and co-operation is an attitude and motto all waiter/waitress must have in order for the successful smooth running of the overall operation
– To assist the Restaurant Manager/Supervisor/Captain to achieved their vision in maintaining
– A very high professional standard of service in the Restaurant
– Always be at your assigned station whenever operation of the restaurant starts
– Assume at all times a pleasing and helpful attitude towards each guests and never speak in a loud voice to other employees
– He/She constantly strive to give excellent and friendly service
– Always do your level best in whatever assignment is assign to you
– He/She watches for arriving guests, making a point to greet them pleasantly even if he/she cannot serve them immediately
– He/She must always relay any customer’s comment or complaints, regardless how small to the Restaurant Manager/Supervisor/Captain
– A waiter/waitress is always well groomed and neatly dressed in the prescribed uniform.
– He/She does not wear any jewellery while on duty
– He/She will never frequent the Restaurant area either on or off duty unless he/she is in full proper uniform
– He/She is always aware of the working schedule. He/She is always punctual and must give adequate notice whenever serious circumstances prevent he/she from adhering to her schedule
– A waiter/waitress never uses equipment for any purpose for which it is not intended either by house rule or customers
– He/She responsibility is to take order from the guests and serves them in a friendly and courteous manner
– He/She must completely familiar with all instruction contained in the Bayview Hotel’s Food And Beverage Service Manual and particularly with those pertaining to the species of Restaurant service and also the Policy & Procedure’s operation manual
– He/She follows these instructions and detailed instruction given to him by the Restaurant Manager/ Supervisor/ Captain at all times when serving
– The waiter/waitress must know the price of Food And Beverage and promotion items in the Restaurant , he/she make sure that the utensil, plates and cutleries is clean and not chipped When serving the customers
– He/She must also familiar with food and the proper plates in which they are served. He/She must be able to recognize the various food by sight and must know the proper use of cutleries and its condiments
– It is his/her responsibility to write guest check clearly and legibly in ink, furthermore the waiter/waitress must fill in the required information on top of the guest check pertaining number of persons, the date and table number
– After serving the guests, the waiter/waitress present the guest check without delay, received payment and without fail, detaches the customer’s expenditure record from the body of the check and presents it to the guest as a receipt. He/She is responsible for the payment until it has been turned over to the cashier
– Even though a waiter/waitress is assigned to a specific station with which she is completely familiar, he/she maybe called upon during the course of service to help another station
– Whenever a guest asks a waiter/waitress for service even though the guest maybe seated on another station, the waiter/waitress must be helpful and must see that the request is filled either by himself/ herself or by relaying it to the waiter/waitress on that station
– The waiter/waitress is aware of all the house rules and not only obeys them but assist in Enforcing them. He/She conduct himself/herself in such a manner so as to encourage fellow employees to do likewise
15 minutes before closing of each buffet or Restaurant, the waiter/waitress will make a last Call before the buffet or Restaurant is closed
– After each closing, the waiter/waitress will ensure that all tables are wipe clean, all table top setting is reset to its original position and side station’s mise-on-place is fully done
– Always stay focus, alert and know what’s happening within the parameter of the Restaurant
– To alert the Restaurant Manager/Supervisor/Captain on the day’s stock shortage
– Remember, that we serve only the finest quality of Food And Beverage, the same quality of ingredients is used in the Food And Beverage preparation. Be proud to serve the best and also represent this quality in service you give to the guests
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