Waiter

To provide prompt and courteous Banquet services to the Hotel's guests.

KEY ROLES & RESPONSIBILITIES

• To report for duty punctually wearing the correct uniform with name badge and palm pin at all times.
• Maintain and promote Sofitel operational excellence.
• Ensure mise-en-place is complete.
• The ability to gather and transport all supplies needed for the set up of a function, but not limited to silver, china, linen, skirts, glassware, condiments, etc.
• Report to manager any kinds of deviation from set standard and procedures.
• Ensure that all operating equipment is maintained.
• Ensure that all service and storage areas are kept safe, clean and locked.
• Help minimize waste, neglect, breakages and mishandling of supplies and equipment.
• To report any complaints, incidents or any other irregularities to the management.
• Help implement work simplification and necessary changes.
• To be punctual at all times.
• To ensure that guests receive the attention they require.
• Attend all meetings and trainings as requested by Meeting Center Manager / Asst. Banquets Manager.
• To professionally behave with other members of staff, managers and directors.
• To assist and report to the Banquets Manager and carry out requests as made by the Management.
• Attend to guest needs, complaints and/or on-site requests and changes in a courteous and helpful manner.
• Set up and unset function rooms, including table setting, according to established standards.
• Perform the functions of cashiering and dispensing of beverages, as assigned by Banquet Management.
• Present banquet check to event organizers, ensure checks are signed and correctly posted.
• Comply with hotel and department policies and procedures at all times.
• Deliver Food and Beverages service of high standard and in accordance with departmental standards and procedures.
• Communicates to his/her superior any difficulties, guest comments and other relevant information.
• Establish and maintain effective employee working relationship.
• Maintain complete knowledge of all outlets, hotel services/features and hours of operations, as they affect the areas of responsibility.
• Able to account and handle cash effectively, efficiently, with integrity and follow established and proper Accounting procedures.
• Carry out any other duties as assigned by the Management of the Hotel.
• Assist other Food & Beverage Outlets in their operations within peak times when needed.

Qualifications

• Average reading, writing and oral proficiency in the English language
• Must be well presented and professionally groomed at all times
• Good communication and customer contact skills; good problem resolution skills
• Basic F&B product knowledge
• Team player with strong interpersonal skills and attention to detail

QUALIFICATIONS

• Secondary education

EXPERIENCE

• Minimum 1-year food and beverage serving experience
• Previous public contact

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk