Serves food and beverages to Guests of the resort ensuring the highest quality of service. Duties and Responsibilities
Maintain a neat clean and personal appearance and wear correct uniforms all times.
Dinner
Breakfast/Lunch
Pool Bar
Make dinner reservations.
Greet all guests in a pleasant manner upon arrival; escort them to the table and seat guests.
Take drink order, present the menu and ensure you have full knowledge of daily specials, soups and others.
Answer any questions and make suggestions for guests if required.
Take order correctly by writing it on the pad.
Relay orders to the kitchen and serves courses from kitchen and Bars.
Follow the established service procedures all the time and advise Chefs of any unsatisfactory food item immediately, notify the Manager so that the complaint can be rectified and dealt with promptly.
Observes dinners to respond to additional requests and to determine when meal has been completed.
Totals bills and takes payment.
Mixes ingredients such as liquor, soda, water, sugar, and bitters to prepare cocktails and other drinks.
Serves wine and draught or bottled beer.
Arranges bottles and glasses to make attractive display.
Slices and pits fruit for garnishing drinks.
Keep the waitress station and bar counters clean and set up with the required supplies, and keep menus on the tables.
Takes room service orders over the telephone and relays orders to the kitchen
Carries silverware, linen and food on tray to Guest rooms.
Carries dirty dishes from dining room to kitchen.
Wipes table tops and chairs with damp cloth.
Replaces soiled table linens and sets tables with silverware and glassware.
Replenishes supply of clean linens, silverware, glassware, and dishes in dining room.
Supplies service bar with food such as soups, salads, and desserts.
Serves ice water and butter to patrons.
Cleans and polishes glass shelves and doors of service bars and equipment such as coffee urns and cream and milk dispensers.
Makes coffee and fills fruit juice dispensers.
Liqueur pourers to be soaked every night after duty, tables cleaned and reset for breakfast, sugar caddies, marmalade holders and ketchup bottles to be refilled.
Any repairs, faults and breakage’s must be reported to the Manager immediately.
Keep bar clean and well stocked at all times, restocking every evening with the weekly form provided. The storeroom is only opened in EMERGENCY during any other time!
When restocking the empty boxes go to the kitchen garbage, nothing to be thrown outside of the Bar or anywhere else.
Keep the compressor room clean.
Music volume to be on a decent level.
Do not allow any unauthorized persons behind the Bar.
Do not leave Bar unattended for any length of time.
Ashtrays, tablecloths, garbage and any left towels must be cleared on the Pool Deck and Outside Patio before your shift is finished.
The Pool Bar has to be opened at 11:30am.
Restock to be done before closing the Pool Bar.
Tables and chairs on the Deck to be tidied up.
If the garbage in any location is full notify your F& B Manager.
Fan and power outlets have to be switched off before leaving the Pool Bar.
Mop and broom to be put in the Ice Machine Room, which is to be kept closed at all times!
Coffee machine to be flushed every night after duty, coffee to be taken out and loosened.
