Scope of Work

Under the general guidance and supervision of the Restaurant Manager or their Deputy, this role assists in managing and overseeing service to ensure the highest level of guest satisfaction. The employee is responsible for the transport of prepared dishes to and from the kitchen, delivering them to the Assistant Captain for service, cleaning plates of leftover food, and properly organizing them in the dishwashing area according to the restaurant's nature. Additional responsibilities include polishing and preparing other necessary items before and after shifts.

It is crucial to foster a work culture aligned with the keys to success: doing the right thing, showing care, aspiring higher, and working better together as a team to achieve goals and deliver positive results.

Objectives/Goals

• Full awareness of cost-related responsibilities and maintaining efficiency to prevent waste.
• Demonstrating eagerness to learn and enthusiasm for work at all times.
• Ensuring the highest standards of personal hygiene and sanitation as per hotel policies.

Key Responsibilities

Training and Preparation

• Attend all training sessions assigned by management.
• Properly polish service items with care to avoid damage, ensuring no defective items are in use and reporting any found.
• Have a comprehensive understanding of appropriate dishware and glassware usage.

Service Execution

• Ensure timely delivery of dishes in perfect condition, avoiding delays or leaving ready orders in the kitchen.
• Maintain clean and organized workstations and ensure the safety of equipment.
• Maintain a friendly demeanor and assist children, giving them priority.
• Report any guest complaints to the direct supervisor immediately for resolution.
• Notify the supervisor of any hazards promptly and assist in resolving them.
• Perform duties efficiently and ensure guest needs are met quickly and effectively.
• Facilitate smooth workflow and task completion.
• Build strong team relationships and foster a climate of trust and collaboration.
• Lead by example in promoting self-discipline as a source of positive team inspiration.

Guest Service

• Demonstrate service attributes that align with company standards, including:
  • Being attentive to guests at all times.
  • Maintaining extensive knowledge that positively impacts guest experiences.
  • Delivering effective and efficient service.

Self-Management

• Adhere to hotel rules and regulations.
• Meet company grooming and hygiene standards, maintaining a clean uniform and name tag at all times.
• Strictly follow attendance policies and arrive at work on time.
• Participate in training programs and focus on continuous self-improvement.
• Be a role model for others.

Health, Safety, and Security

• Take responsibility for the health and safety of guests and colleagues, treating this responsibility seriously.
• Be fully aware of emergency procedures and fire evacuation plans.
• Always maintain and update the health certificate within the required timeframe to avoid official penalties.

General Responsibilities

• Deliver the highest standards of care and service to guests and colleagues with a collaborative mindset.
• Be knowledgeable about all hotel facilities and able to answer colleague inquiries promptly, politely, and accurately.
• Show respect and a continuous smile towards guests and colleagues.
• Adhere to internal regulations and disciplinary policies.
• Carry out tasks as directed by the supervisor in pursuit of achieving business objectives.

Attributes/Personality Traits

• Ability to foster a collaborative atmosphere.
• Strong communication skills.
• Willingness to follow instructions at any time to meet work demands.
• Ability to work under pressure, maintain calm in emergencies, and handle work positively.
• Problem-solving skills.
• Effective organization and workflow management.

Consistently offering innovative and constructive suggestions.