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To Greet and serve the guest in accordance with Ghaya Grand standards of Food and Beverages quality, presentation and sanitation, in a gracious and professional manner. Display aggressive hospitality through positive personality with both guest and co – workers. Tale pride in all facets of your service to include quality, appearance, cleanliness for yourself and your dining room. Smile is to be part of the uniform.
CANDIDATE PROFILE
Experience:
· Previous experience working within Restaurant or similar environment preferred
Skills and Knowledge
· Strong Communication skills (verbal, listening, writing)
· Innovative
· Pro-active and reliable
· Able to work alone and within a team
Education or Certification
· Good level of English essential
SPECIFIC DUTIES
The following are specific responsibilities and contributions critical to the successful performance of the position:
1) Check Station to ensure all your tables are prepared with specified set up
2) Complete side work as assigned by your supervisor.
3) Be aware of any 86 items.
4) Handle station assigned to you do not leave the floor except to serve customers in your station or with permission of your Captain or Supervisor.
5) Operate cashiering responsibilities as assigned, have any voids or deletions initiated by the supervisors or Restaurant Manager.
6) Follow up procedure as trained for guest orders, write neatly and clearly on the guest check, double check your dupe to see that it matches your guest order, preparing all guest checks before placing order.
7) Give proper attention to the details of service, cleaning, beverage glasses and ashtrays. Check back with guest shortly after serving entrée for feedback.
8) Use aggressive selling techniques to increase size of sale, know your product so that you can make appropriate suggestions.
9) Attend daily menu classes and monthly Restaurant Meeting.
10) Have necessary equipment to work with tray, pen, pad, bottle opener and lighter.
11) Be aware of daily specials, soups and drinks.
12) Be knowledgeable of all menu items, their garnish contents and preparation methods. Be prepared to answer any guest questions about the menu in a direct, concise way.
13) When the guest leave the dining room, bus all tables with attention to the following areas:
a. Table top dry and non – sticky
b. Candles burning during required hours
c. Sanitation of floor area, cushion and tables tops. Wipe areas thoroughly. Pick up litter.
d. Table accompaniments reset according to dining room procedure.
e. Maintaining two clean side towels at all times. One should be damp for cleaning table tops and a dry side towels for wiping the chairs.
14) Proper bussing procedures
a. Full Tray must not exceed height of 10 oz glass
b. Glassware will not be stacked in glassware
c. All silverware will be flat on tray; not on dishes
d. All condiments are returned to their proper place in side stands or in the aisle.
e. All soiled ashtrays will b replaced with clean ashtrays taken to utility. Never empty ashtrays at table.
f. Placements will be rolled and placed lying down on tray.
g. Tray must be well balanced.
h. Always stop when someone crossed your path. Be alert to everyone in your path.
16) Special attention should be made to finer points of service, i.e.; keeping proper posture, and being personable but limiting conversation.
Job Type: Contract
Salary: From AED1,300.00 per month
Experience:
- server: 1 year (Preferred)
