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The primary purpose of the position is to provide professional, efficient, and friendly food and beverage service to guests, ensuring that all dining needs are met while maintaining the highest standards of cleanliness and guest satisfaction. Key responsibilities include: ensuring personal grooming and hygiene; providing quality service (welcoming, seating, order taking, service, clearance, billing); handling food hygienically; maintaining cleanliness; undertaking outside catering; raising requisitions; liaising with chefs; assisting and supervising staff; demonstrating high customer service; ensuring bills are paid and revenue reconciled; setting up restaurant and conference halls; supervising preparation and service; coordinating kitchen and service; ensuring daily mise en place and cleaning; handling equipment carefully; participating in training; handling customer complaints; implementing strategic plan and SOPs.