Perform the tasks of order taking and maximise sales opportunities through knowledge of product and suggestive selling. Ensure accuracy by repeating order(s) to the guests.
Take orders and send them to kitchen staff through the POS system.
Deliver orders promptly to the kitchen production area.
Check ordered meals on collection from kitchen and deliver to guests promptly to maintain temperature and appearance ensure items are announced.
Keep tables and service areas clean and tidy as per procedure manual.
Maintain hygienic food service techniques during service.
Take responsibility for your designated section and station.
Ensure room service trays and trolleys are set-up correctly and collected promptly when guest(s) have finished.
Any other reasonable request as required by your Supervisor or Hotel Management
Follow the standards and performance outlined during training and in the departmental service procedures manual. Complete all tasks within the shift to these standards.
Suggest any improvements that could be made to existing services or procedures.
Attend training programmes and meetings as directed to constantly improve skills and knowledge.