KEY RESPONSIBILITIES & MISSIONS

·        Prepare restaurant and service areas before the start of each service period.

·        Set up tables with the required linen, crockery, cutlery, glassware, and condiments.

·        Assist the Chef de Rang with food and beverage service during breakfast, lunch, dinner, banquets, and special events.

·        Deliver food and beverages promptly from the kitchen and bar to guests following established service procedures.

·        Clear used plates, glasses, and cutlery efficiently while maintaining a tidy dining environment.

·        Replenish service stations with crockery, cutlery, glassware, linen, beverages, and other operating supplies.

·        Ensure buffets, beverage stations, and restaurant displays remain clean and adequately stocked where applicable.

·        Respond promptly to guest requests and refer enquiries or complaints to the Chef de Rang or Supervisor when necessary.

·        Maintain cleanliness of dining areas, service stations, pantries, and back-of-house areas throughout the shift.

·        Assist with opening, closing, and cleaning duties according to departmental procedures.

·        Handle operating equipment carefully and report any damages or maintenance issues.

·        Comply with hotel policies relating to food safety, hygiene, health and safety, and quality standards.

·        Support the restaurant team in delivering efficient daily service operations.

·        Ensure dining areas are clean, organized, and fully prepared throughout service.

·        Deliver food and beverages accurately and in a timely manner.

·        Maintain high standards of cleanliness, presentation, and hygiene.

·        Provide courteous assistance to guests while referring complex requests to senior team members.

·        Contribute to a smooth and efficient guest dining experience through teamwork and operational support.

 

 

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