Waiter

Executes all aspects of Food & Beverage Service in his/her assigned section, according to hotel policies and standards, in order to allow each and every guest to experience an excellent service.

TASKS, DUTIES AND RESPONSIBILITIES:

Meets and exceeds customer and team member expectations by providing Yes I Can! Service & teamwork

• Provides value added service to customers by doing whatever is reasonable

     and possible to meet or exceed customer expectations

• Communicates effectively with customers, co-workers and supervisors
• Demonstrates teamwork by co-operating and assisting co-workers as needed
• Meets Yes I Can Service standards

Adheres to hotel policies & procedures

• Attends work on time as scheduled
• Follows hotel standards regarding personal hygiene
• Minimizes dangers by following all safety rules and regulations
• Maintains a favourable reputation of the Radisson Blu Hotel at all times.

• Sets up chairs and tables in the restaurant before it opens for business
• Wipes tables and chairs and polishes china, glassware and cutlery
• Fills up service station, supplies the service station during service hours, with necessary condiments, china, glassware, linen and makes sure cutlery is always polished.
• Checks condiments and condiment stands.
• Knows all tables by numbers and seats, in order to serve the correct drink and dish to each guest.

• Takes drink orders from the guest, and process these orders into the Micros system.
• Serves food & drinks to the guest, applying correct sequence of service and making sure the guest gets all necessary condiments and accompaniments.
• Constantly checks up on guests and attends personally to enquiries, requests or complaints by the guest in the “Yes I can!” spirit.
• Informs his assigned supervisor immediately of any irregularities or complaints
• Clears tables of dirty and empty glasses (and dishes), replenishes drinks and changes ashtrays.
• Clears regularly the service station and keeps it clean and tidy.
• Helps out in other areas when needed.
• Farewells guests at departure whenever possible.
• Must have a good knowledge of all food & beverage items served according to the menu.
• Is aware of the proper presentation of food & beverages served advising Captain if incorrect
• Is fully trained about menu and promotions including approximate preparation times.
• Is able to serve quickly and efficiently.
• Is familiar with proper handling and maintenance of service equipment.
• Attends scheduled outlet meetings and regular training sessions.
• Carries out any other duty that may be assigned by the management.
• Knows all tables by numbers and seats, in order to serve the correct drink and dish to each guest.
• Is aware of the reservations of the restaurant throughout the night.
• Knows Micros system functions and use.

LAWS, REGULATIONS AND POLICIES

• Follows all applicable laws, especially in regards to food safety and sanitation, and alcohol regulations

HEALTH AND SAFETY

• Reports all potential and real hazards immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Ensures that emergency procedures are enforced to provide for the security and safety of guests and employees
• Works in a safe manner that does not harm or injure self or others
• Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
• Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct

MISCELLANEOUS

• Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities
• Works pro-actively to minimise complaints from guests
• Stays abreast of applicable liquor laws, hotel rules and limitations
• Checks that all food and beverage sales is registered and paid for appropriately
• Checks rooming and arrival lists to be aware of VIP guests, and uses guest names when appropriate
• Attends meetings and training required by the Food & Beverage Manager
• Accepts flexible work schedule necessary for uninterrupted service to hotel guests
• Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to Food & Beverage Manager
• Continuously seeks to endeavour and improve knowledge of own job function

Is well updated on, and possesses solid knowledge of the following:
- Hotel fire, bomb and emergency procedures
- Hotel health and safety policies and procedures
- Hotel facilities and nearby sights of interest and importance (i.e. hospitals,
 stations, tourist sights)
- Accepted methods of payment by the hotel
- Hotel and corporate marketing and promotional programmes
- Corporate clients, returning guests, and guests generating high business
 volume.