F&B Assistant (Banquet/Restaurant)

Job Summary

Primary duty is service, prompt and efficient. First and foremost function is the serving of food and beverage. The strength and sincerity of the image should reflect at all time through a friendly, courteous and helpful manner.

Duties and Responsibilities - Operational

To report for duty punctually wearing the correct uniform and name badge at all times.

To greet and seat guests according to standards set in the Department Operations Manual.

To serve food and beverage to guest according to established performance standards.

To do side duties as assigned on weekly or monthly cleaning schedule and as determined on a daily basis by the outlet manager or assistant.

To handle guest enquiries in a courteous and efficient manner.

To properly set tables.

To check food station for neatness and cleanliness.

To take guest orders as may be required.

To take orders immediately to the kitchen.

To provide a courteous and professional service at all times.

To ensure all times served to the guest have been appropriately pre-checked into Micros and correctly charged.

To handle payment of all bills. To forward all means of payment from the guest to the cashier and to return the appropriate change.

To ensure that the buffet I continuously refilled, serving spoon are clean, there are sufficient supply of dishes, and that food is hot and presented in an attractive manner.

To check constantly of guest satisfaction, to maintain the best possible guest relation, to anticipate guests’ needs and ensure the fulfillment of all guest expectations.

To handle guest complaints in a professional manner and to report all comments to the Outlet Manager and Assistant Manager.

To assist in keeping the guest history files, update them on a daily basis and to record all guests’ habits, likes and dislikes.