Position: waiter ceiba
group of work: food and beverage
place of work: food and beverage outlets (all outlets)
division: food & beverage
reports to: supervisor, restaurant assistant manager, restaurant manager, fb assistant director, fb director.
responsible for: n/a
scope: given the constantly changing market and to improve her own career to be versatile and handle multiple tasks is absolutely expected. To ensure the operation and service of the hotel can change laterally to other areas such as (pueblito, bar, pool, casa del lago, cocktail management, punta bonita, agave azul, suite service, banquet, etc.) performing tasks for servers, bartenders, waiter or accessories. Medium to long term, with or without notice.
basic functions: provide guests who attend the center of consumption or assigned area (pueblito, bar, pool, casa del lago, cocktail management, punta bonita, agave azul, suite service, banquet, etc.), a pleasant dining and an expert service based on the implementation of standards of excellence in quality, professionalism and cordiality as policies and procedures mayakobá rosewood.
duties and responsibilities:
1. provide a courteous service, professional and efficient at all times following the standards and rosewood mayakoba sequences service ceiba.
2. take orders and serve any food and/or drink and/or any other item with a period of time less than 2 minutes.
3. perform any duty or responsibility assigned efficiently.
4. totally agree rotated to any center of consumption or any other department designated by the hotel at any designated time.
5. knowing fully all the services and areas offered by the hotel.
6. total knowledge of food and beverages offered at all sites of consumption.
7. responsibility to work selling food, drinks and wine (up-selling).
8. responsible for keeping your work area and other areas of the hotel clean and well organized at all times.
9. proper use and proper storage and transportation of equipment to prevent breakdowns, and prevent waste of supplies.
10. know and perform daily accounting and separation of tablecloths along with its format of delivery.
11. handle any request to host a courteous and efficient manner, reporting any suggestions or complaints of guests politely to their supervisors.
12. responsible for the effective collection and control checks of all food or drink.
13. responsible for implementing formats "house charge" and "void's" when necessary.
14. appropriate management of the company's values, following timely policies and procedures for financial.
15. handle (right and responsibility) infogenesis system perfectly.
16. ensure good communication with the kitchen, bar and supervisory staff to provide a professional service without errors.
17. make sure you have a professional, warm, sincere and impeccable personal hygiene.
18. supporting coaches appointed (aeo's) staff and new recruits.
19. learn and implement the information in your training manual.
20. maintain a good working relationship with partners from the center of consumption as well as with other departments.
21. assembly and re-assembly table, service stations and special events.
22. prepare monthly inventory of operating equipment.
23. report to work full time with his uniform clean.
24. responsible for all supply requisition of equipment or food products.
25. attend the daily briefings and participate actively.
26. attend monthly meetings of your department and others as required.
27. knowledge and handling of wine.
28. know perfectly the sequence of serving wine.
29. being able to recommend at least 5 white and 5 red wines from different countries and their characteristics.
30. knowing the main characteristics of the strains that are in our wine.
31. knowing the different types of table and involved in the service areas of ceiba.
32. to be able to play back the service any time of day, regardless of their shift.
33. able to recommend at least 2 cigars in the humidor at cava.
34. performs additional tasks to those listed in this job description as dictated by their immediate supervisors.
35. preparation of lemon juice to the bar, preps of cocktails, events, ceiba, banquets, casa del lago, etc.
36. support of service in any of the areas that are assigned.
37. inventory lamps for candles, daily cleaning of the lamps of candles, set up the lamps and candles in pool restaurant.
38. perform requisitions spirits, wines, fruits, supplies and everything else needed for the operation of my area.
39. make final report of each ceiba or event sending mail specifying the number of pax who were given service, wine, beer, water, sodas etc.
40. open account infogeness system with room number, name and surname of the right host.
41. confirm allergies, preferences guests.
42. never say no to special requirements of the guests, always check with the kitchen supervisor to give guests options.
43. prepare the table with cutlery needed for dishes that guests testify before arriving at the table.
44. when serving food must be presented at the table with a description.
45. when closing the account the type of package that has the host to close in micros system and not affect the operation of other departments verified.
46. maintain a professional attitude towards guests.
47. say the name of entertaining guests 3 times during the service in a natural way without being forced.
48. accounts are charged directly to the suite.
49. closing the sift, putting away liquor and let the work area be cleaned.
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