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Duties:
- To quickly access guest needs and flex style appropriately.
- Obtain guest comments and follow the correct procedure for the logging of all guest complaints/comments.
- Build and maintain guest rapport throughout service.
- Remain calm, composed and in control even in unusual/challenging situations.
- Effectively handle guest complaints and compliments.
- Project a positive, professional and friendly image to the guests and employees.
- Develop and maintain a file of guest preferences (e.g. beverage type, table location, birthdays, special family occasions).
- Thoroughly understand The Hari quality standards in food presentation, beverage and service.
- Co-ordinate effectively with the kitchen through regular contact before, during and after service.
- Monitor restaurant activities by actively participating in the service (e.g. observe guest reaction, waiter performances and popularity of menu items).
- Inspect restaurant daily (front and back) to ensure cleanliness, physical condition and functioning equipment.
- Co-ordinate resources for special events.
- Understand method of preparation and presentation of all food served.
- Confidently recommends wine selection to match menu items and guest preferences.
- Be vigilantly attentive to service details and produce quality.
- Ensure all bartenders and waiters are using selling skills and are maximizing sale opportunities.
- To ensure that all Team Members are treated fairly and consistently as outlined in their terms and conditions of employment, and company/hotel policies and procedures.
- Instruct Team Members on specific safe work practices (e.g. use of proper footwear, cleaning up after spills).
- Instruct Team Members on proper equipment storage and handling to minimize breakage of china and glass and misuse of linen and silverware.
Other Duties:
To assist in the building of an efficient team of Team Members by taking an active interest in their welfare, safety and development.
To ensure that all Team Members start their shift on time wearing the correct uniform.
To ensure that all Team Members provide a friendly, courteous and professional service at all times.
To assist in the training of Team Members ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
To supervise the Team Members within the department, ensuring that the correct standards are maintained
To ensure that the Departments operational budget is strictly adhered to and that all costs are controlled and expenditure approved.
To ensure that all Team Members have an understanding of and adhere to the hotels rules and regulations and in particular the policies and procedures relating to Fire, Hygiene Health and Safety.
- Maintain cleanliness and appearance of menus and wine lists.
- Attend meetings, menu and wine tastings as scheduled.
To respond to any changes in the department as dictated by the needs of the hotel operation.
To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
Skills and experience:
Basic Food and Hygiene Training.
Previous supervisory experience.
Excellent level of English
Friendly, approachable and professional
Demonstrates effective leadership qualities
Able to work well under pressure
Excellent customer care skills
Demonstrates flexibility in work hours according to the needs of the business
