Key Responsibilities:

• Provide efficient, courteous, and professional food and beverage service in accordance with hotel standards.
• Prepare dining areas, including table set-up, mise en place, and maintenance of service stations.
• Possess thorough knowledge of menus, beverages, and wine lists to assist and guide guests.
• Welcome guests, take orders, recommend menu items, and ensure an exceptional dining experience.
• Handle guest inquiries and complaints professionally, escalating issues when necessary.
• Gather guest feedback and communicate suggestions for service improvement to management.
• Maintain cleanliness and proper condition of restaurant furniture, equipment, and facilities.
• Coordinate effectively with colleagues and other hotel departments to ensure smooth operations.
• Attend daily briefings, departmental training sessions, and comply with hotel policies and procedures.
• Report maintenance issues, accidents, incidents, and operational concerns to supervisors.
• Foster positive guest relationships and contribute to customer satisfaction and loyalty.
• Maintain high standards of personal appearance, hygiene, attendance, and professional conduct.
• Adhere to all applicable legal requirements, hotel regulations, and health and safety standards.