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Food & Beverage Assistant

Posted Oct 06, 2022 0 . 0 . 0 . 0

TuteeHub

1L+ Subscribers

+10 pts

Roles and Responsibilities 1. Responsible for the mis-en-place and mis-en-scene allotted to him. 2. Performs all necessary tasks to serve Food & Beverage according to the service standards and operating manuals of the hotel. 3. Maintains table culture and assists in maintaining the restaurant ambiance at all times. 4. Maintains maximum hygiene personally, inside the restaurant and in all back of house areas by performing appropriate cleaning tasks. 5. Conveys all the guest suggestions to the immediate supervisor. 6. Attends to and serves the guests promptly. 7. Ensures minimum breakage spoilage & wastage. 8. Responsible for checking the bills and amounts for all service done by him. 9. Engages in suggestive selling to all the guests to maximize revenue. 10. Follows the laid down Standard operating Procedures for the KOT movement strictly. 11. Extends full co-operation to the F&B controls person when he comes on his daily rounds for checking the consumption. 12. Reports all the breakages and spoilt commodities to the captain immediately thus ensuring it gets accounted for. 13. Attends behavioural and vocational training in own and related work areas to enhance skills and develop multifunctionality. 14. Attends F&B product knowledge related classes regularly and shares with other staff. 15. Maintains excellent relations and professionalism among colleagues. 16. Shows interest in and an understanding of processes of other departments. 17. Builds good working relationship with all kitchen and stewarding staff. 18. Constantly interacts with all guests in assigned stations and actively seeks guest feedback. 19. Tries to resolve guest complaints within his/ her scope.

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Full Time Procedures hospitality bengaluru roles context type jobposting propertyvalue educationaloccupationalcredential occupationalexperiencerequirements permanent postaladdress monetaryamount inr quantitativevalue p a responsibilities bangalore bengaluru responsible beverage maintains performs hotels restaurants constantly ensures service standards follows engages attends builds shows immediate supervisor excellent relations house areas guest complaints maximize revenue conveys maximum hygiene vocational training enhance skills necessary tasks spoilt commodities daily rounds work areas b product knowledge restaurant ambiance guest feedback tries guest suggestions waiter table culture extends full co operation minimum breakage spoilage kot