Duties & Responsibilities:
Ensure the delivery of brand promise and provide exceptional guest service at all times.
Present menu to guest, answer guest inquiries and offer food, beverage and service suggestion.
Ensure all food and beverage items, equipment and other facilities are maintained according to department operation manual.
Report all difficulties and problems to captain, supervisor or assistant manager, having them follow through to make sure problems are resolved satisfactorily.
Understand and strictly adhere to Rules and Regulations established in the Employee Handbook and the hotel's policies concerning fire, hygiene, health and safety.
Strictly adhere to all policies and procedures issued by the Finance with regard to cashiering and cash handling.
Attend training sessions and meetings as and when required.
High School graduate or above.
Flexibility and service orientation.
Integrity and commitment to continuous learning.
Self-confidence and teamwork cooperation ability.