Responsibilities:
- Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant.
- Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.
- Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
- Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.
- Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
- Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
- Maintain complete knowledge and comply with all departmental policies/service procedures.
- Maintain complete knowledge of Micros and manual systems.
- Complete opening side duties as assigned.
- Open and serve wine/champagne bottles, varieties of coffee, all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards.
- Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
- Present dessert menu and describe items/present dessert cart to each table; describe selections and make suggestions; serve guests' selections from dessert cart following departmental procedures. Input charges on guest check.
- Adhere to payment, cash handling and credit policies/procedures
- Complete all closing reports as assigned and leave duty after reporting to Asst.Manager.
Requirements:
- Min. 3 years experience related experience in fine dining restaurant / 4 or 5 star hotels.
- Food handling certificate.
- Knowledge of various drinks recipes and beverage service standards.
- Ability to satisfactorily communicate in English with guests and management.
- Knowledge of activities in
- Certification of previous training in liquor, wine and food service or any previous culinary training.
- Certification in C.P.R. & First Aid
- Ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time.
- Ability to suggestively sell restaurant menu items, beverages and wines.
- Ability to access and input information into Micros system.
- Ability to perform job functions with minimal supervision
- Ability to supervise staff according to the standards of the company
- Understanding of Company’s Objectives
Interested candidates are
invited to submit a comprehensive resume. Please state current and expected
salary, date availability together with a recent photograph to the following
email : delarose.pariwisata@gmail.com
On your application, please
write that you find this vacancy from linkvacan.com