FILINVEST COMPANY: CRIMSON RESORT & SPA MACTAN JOB SUMMARY: In accordance with the policies, procedure and standards of Chroma Hospitality, Inc. and Crimson Resort & Spa, Mactan, under the direct supervision of the outlet / restaurant in-charge, the F&B Service Attendant is responsible for mis en - place, service, and maximization of guest satisfaction in the outlets. Ensures smooth operations of the sections appointed in the Food & Beverage division and customer satisfaction.
JOB DESCRIPTION: Checks schedule and ensure punctuality at work. Monitors and ensures smooth operations of the sections appointed (restaurants / banquet / beverage as applicable). Ensures that service / items are prepared according to hotel minimum standards and standard procedures. Follows all procedures set for closing and opening of a shift or a section. Inspects work area, utensils and tools to ensure that these are clean prior to and after each shift. Ensures that all materials, equipment and machinery are properly used and regularly cleaned, in order to prolong usage. Practices economy of food, beverage, paper supplies, electricity and water (practice recycling / re using whenever possible). Checks inventory in sections appointed for daily requisition. Upon guest arrival, immediately greets / welcomes guests to the outlet. Ushers guest to the appropriate table Takes guests orders, making suggestions when required. Ensures personal knowledge of menu items by attending product knowledge sessions and reviewing product updates, including, if possible, the manner of preparation for each menu item. Communicates with kitchen staff on guest orders; personally picks up orders from kitchen when ready for serving. Checks quality / presentation / temperature of food / beverage / service prior to serving. Confirms satisfaction by directly asking guests, and coordinates appropriate action where needed. Immediately acts on complaints related to food / beverage quality and relay to Service Manager / Service Leader. Takes note of reservation requests by following the set standards. Contributes to restaurant revenues by consistently practicing suggestive selling / upselling techniques, per guidelines set by the restaurants service managers / leaders
