1.1 Be familiar with the service of both food and beverage.
1.2 Carry plates, glasses and cutlery in a way set by the hotel management.
1.3 Know all dishes served in all outlets, can discuss the menu, know daily specials and promotions, know’s beverages including wine service and has knowledge and training for cocktail service.
1.4 Cross-train for all F&B outlets including room service, mini bar & banqueting in the capacity of server /waiter/tress.
1.5 Keep serving station tidy at all times.
1.6 Attend training sessions, and signs training log book.
1.7 Assist supervisory F&B staff, when required to seat and greet the guests
1.8 Always has a kind, pleasant and helpful attitude and nature, exceeds expectations of guests, always smile.
1.9 Uses up-selling techniques under guidance from supervisors.
1.10 Be informative, friendly, communicative and professional to the guests, but do not be over friendly.
1.11 Respect requirements of host guest.
1.12 Prepare guest cheque based on the captain’s orders in the case of an in-house hotel guest, check the name, room number and post the cheque to the room account.
1.13 Accept cash or credit payment from non-in house guests.
1.14 Close the P.O.S. at the end of the shift and count the collected cash and credit payments.
1.15 Prepare the sales summary and correction summary for the void checks.
1.16 Cross check the cash and credit payment in the summary and compare it to the readout from the P.O.S., then check the actual amount of the cash and credit card slips.
1.17 Prepare the remittance of funds and send the collected to the drop box safe (in General Cashier).
1.18 Secure and arrange the cash float for money exchange.
1.19 Prepare records of cash payments and report to the Restaurant Manager.
1.20 Keep Chief Cashier, Financial Manager, F&B Manager informed of any suspicious circumstances or irregularities.
1.21 Ensure change and floats are correct.
1.22 Ensure that job is done according to standard operating procedures and employee handbook.
1.23 Maintain a high standard of hygiene and grooming clean uniform, name badge, well shined black shoes, black clean socks (men), neat hair, clean shaven (men), clean hands and short finger nails, wearing of jewelry and make-up as per S.O.P. and employee handbook.
1.24 Follow hotel timekeeping procedures has to be present 15 minutes before scheduled starting time, on request work split shift, work any days including weekends and public holidays and do overtime as requested in accordance with H.R. policies..
1.25 Maintain the highest level of guest satisfaction and standard of service; strive for perfection and excellence to make Arabian Courtyard Dubai Hotel the leading 4 star property.
1.26 Maintain a good relationship with colleagues.
1.27 Attend training session, and fill in personal training logbook.
1.28 Attend departmental meetings if required.
1.29 Any reasonable request of department management.
1.30 Communicate effectively and keep others informed.
1.31 Be always aware that you represent the hotel to our guests and the community.
1.32 Be familiar with hotel’s fire evacuation and emergency policies and procedures, especially in regard to your work place.
1.33 Be motivated to increase departmental revenue.
1.34 Work in awareness of and according to departmental budgeted costs.
1.35 Handle hotel assets and all equipment with utmost care and maintain in best conditions.
2. General Responsibilities
2.1 To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
2.2 To generally promote and ensure good inter-departmental relations.
2.3 To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
2.4 To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
