1. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
2. Maintain positive guest relations at all times.
3. Resolve guest complaints, ensuring guest satisfaction.
4. Maintain complete knowledge of:
a) table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the Restaurant.
b) all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.
c) all menu items, prices, preparation method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation.
d) P.O.S. and manual systems.
5. Complete opening side duties as assigned, some of which may include:
a) Fold napkins.
b) Set tables .
c) Ensure a sufficient supply of all silverware, glassware and chinaware for service.
6. Take guests' food and beverage orders, utilizing suggestive selling techniques.
7. Retrieve all alcoholic beverage items from bar and serve to guest.
8. Serve all food courses and non-alcoholic beverage items to the guest.
9. Adhere to payment, cash handling and credit policies/procedures.
10. Collect and report tips at the end of the assigned shift.
11. Complete all closing reports as assigned and leave duty after reporting to Supervisor.
QUALIFICATIONS
Essential:
1. Must have good understanding of the English language.
2. Good verbal and written communication skills.
3. Provide excellent customer service and maintain a professional demeanor.
4. Compute basic arithmetic.
5. Minimum 21 years of age to serve alcoholic beverages.
Desirable:
1. High school graduate or equivalent vocational training certificate.
2. Previous training in liquor, wine and food service.
3. Certification in an alcohol awareness program.
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