Organization- Hyatt Regency Dubai
Rsum
You will be responsible to provide an excellent and consistent level of service to your customers. The Waiter/Waitress is responsible to serve Food & Beverage to guests in the assigned Place of Work, provide a courteous, professional, efficient and flexible service in order to maximize guest satisfaction.
Main Duties:
Operational
- Performs responsibilities to the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the outlet in accordance with Hyatt International policy.
- Ensures that guest needs are met by providing an efficient and professional service.
- Promotes the identity of the outlet, building rapport and a sense of personalized service towards guests.
- Makes recommendations to Management for modernization of equipment, servicemethods, presentation and improved guest satisfaction.
- Coordinates with colleagues whenever necessary regarding operational problems.
- Participates in regular meetings and briefings as may be scheduled.
- Understands and abides by all safety rules, emergency procedures and fire prevention regulations.
Sales and Marketing
- Is continually aware of hotel services and activities to be able to promote other hotel offerings and to be responsive to guest enquiries.
- Constantly strives to develop and increase sales in order to increase profitability.
- Provides Management with creative ideas to project and enhance the Image of the hotel.
General
- Reports for duty punctually, maintaining a high standard of personal grooming and hygiene, wearing correct uniform and nametag at all times.
- Participates in any scheduled training and development programs that may improve personal or departmental standards.
- Provides a friendly, courteous and professional service to guests at all times.
- Ensure that relationships with colleagues are good, maximizing team spirit and cooperation to the good of the outlet.
- Understands and adheres to the hotels policies and procedures.
- Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
