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Responsibilities - Have a very good understanding of the outlet’s concept and food and beverage offerings including promotions and be able to verbally explain those to the guests. - Display proper and professional phone etiquette and assure that all guest details and requests are clearly registered and communicated. - Take reservations by phone, by email, through internet booking applications and in person and update the reservations system accordingly as per the standards in place. - To reconfirm all reservations by phone or email at the set timely standard and schedule the reservations and planned seating arrangements with management prior to service period. - Constantly update the reservation system with an accurate table count and ensure to update and reinstate all available tables as soon as possible. - Welcome and escort patrons with the overall objective to delight and satisfy each and every guest and if needed she/he will assist and reasonably escort and direct the patron to other destinations within the hotel. - Ensure accuracy of all menus: current, spelled correctly, clean and presentable and the menu paper is complete and distributed appropriately. - Recommend and up-sell the initial beverage offering as per service sequence and forward effectively the order directly to the waiter in the respective station. - Perform any tasks related to billing according to hotel standards and cashiering policies if required. - Attend to any complaints of comments given by guests and if no resolution can be found refer the matter to the Outlet Manager. - Any other duties, which may be assigned to you from time to time as directed by your Supervisor or Manager.

- Prepare drinks for the guests and service coordinators. - To meet and greet guests in a professional and efficient manner. - Ensure guest satisfaction and guest engagement. - Perform all necessary tasks related to beverages according to the hotel standard. - Ensure that the proper materials and supplies are on hand. - Maintain the cleanliness of the bar area through disposing of all waste, clearing and cleaning all glassware, and wiping down bar and preparation areas. - Be accountable in maintaining inventory and justification. - Provide opening and closing inventory of spirits. - Achieve total guest satisfaction and organizational profitability through effective utilization of all resources. - Work towards the timely set up of the bar areas and the completion of all mise en place in line with the opening hours. - Delight the guest by offering trend setting and innovative products and services. - To oversee the ordering and receiving of beverages before the end of shift. - Extend prompt services to all guests and treat guests and colleagues in a courteous manner. - Ensure that minors and intoxicated persons are not served alcoholic beverages. - Ensure all opening and closing checklists are complied with at all times. - Communicate directly with guests in the bar as well as on the floor. - Doing proper shift handovers to inform colleagues about what happened in the shift and what is important for the rest of the day/week.

- Responsible for doing all preparations before and during service, like preparing serving cutlery and bread baskets, making sure to work with clean equipment and surfaces. - Coordinate the orders in a way that everything goes out to the guests in an efficient and timely matter. - Have full knowledge of F&B menu items to assist guests and waiting staff where needed. - Attend all F&B menu item related trainings. - Have full knowledge of the table planning of the F&B outlets and being able to memorize multiple orders at the same time. - Run food and beverages to guests not only in F&B outlets but if necessary to rooms, gym, swimming pool etc. - Make sure to work in a safe and sanitary way with the food and beverages. - Check supplies and put away stock. - Keep an eye on the tables for next courses and communicate this with waiting staff and kitchen. - Take orders and give information to guests if required and clearly communicate this to colleagues. - Make the waiting and kitchen staff aware of VIPs and special requests or needs from guests. - During the service, he/she should be able to deal with challenges, changes and help with table turnovers. - Assist in clearance of tables during and after service. - If necessary prepare orders like drinks, snacks and breads. - Help in other departments if required. - Attend departmental meetings. - Responsible for cleaning tasks during and after service. - Make sure that all the guest areas look immaculate. - Be friendly, courteous and professional when dealing with guests, staff or other departments. - Perform other duties as requested by the senior management.