Train and supervise waiters and waitresses to give high standards of service in terms of time, quality and personalization.
Supervise the mise-en-place of the assigned station to ensure a smooth service during operation.
Inspect table layouts in the station ensuring that they meet the standards set.
Check and ensures the serviceability of equipment and furniture.
Sell food and beverage so as to meet restaurant budgets.
Take food and beverage orders correctly.
Give wine service according to international practices.
Prepare flambe items, if offered by the restaurant, with showmanship and authenticity in preparation
Control the inventory of cutlery and service equipment allotted to the station.
Assign duties ensuring equity of work.
Ensure that staff meets hygiene and discipline standards.
7 years' experience in five star hotel & industrial catering. Must have level-3 of HACCP training. Must have good English communication skills.
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