Dining Restaurant jobs in Delhi, Delhi

• JOB PURPOSE

To assist with service in the F&B outlet area and for all support functions in the restaurant service of an assigned work station area in a restaurant. To consistently exceed guest expectations and provide the highest levels of product and services and prepare and maintain the dining rooms in line with the Hotel standards and guest expectations.

• EXECUTIVE RESPONSIBILITIES & EMPOWERMENT

• • Behaves and acts in an exemplary fashion, embodying the brand mindset
  • Welcomes guests and provides a high standard of service in the F&B point of sale or meeting rooms (co-meeting offer)
    
    • Contributes globally to guest satisfaction through the quality of his/her work and exemplary behavior
  • Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.
• KEY OPERATIONAL RESPONSIBILITIES

Financial

• Takes care of the restaurant cashiering as per policy.
• Helps manage crockery and appliances by avoiding breakages
• To assist with inventories as per schedules,

Operational

• Prepares the restaurant and preparation areas as per the Outlet standards and layout.
• Welcomes guests and provides waiter service
• Before every shift, finds out about dish composition and any service related official communication.
  
  • Organizes his/her work to suit fluctuations in numbers, events and guests
  • Ensures the equipment used remains in good condition

• Cleans and polishes Glassware, Silverware
• Replenishes supply of linen and other Operating equipment.
• Obtains requested items from the storeroom.
• Follows correct sequence of service outlined in the Standard Operating Manual.
• Sets up tables in accordance with Restaurant policy.
• Cleans and removes dishes from the table after service is completed.
• Cleans all spillage during mealtime and at closing.
• Transports soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area.
• Cleans and tidies the restaurant and preparation areas after closing

Team Management

• Takes part in meeting the department's targets by respecting the procedures and internal audits applicable in the hotel

General Duty

• Suggests food and beverages, therefore to be well versed with the menu, method of preparation and accompaniments.
• Maintains cleanliness and mise-en-place level at working station and service pantry for smooth operation.
• Keeps general appearance and maintenance of Restaurant working areas.
• Maintains excellent grooming standard at all times.

Inter – Personnel Traits

• Committed to delivering high levels of customer service
• Positive attitude
• Good communication skills
• Flexibility to respond to a range of different work situations
• Ability to work on your own or in teams
• Resilience