Waiter & Waitress

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

1.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.

2.Ensures that guest needs are met by providing an efficient and professional service.

3.Promotes the identity of the outlet, building rapport and a sense of personalized service towards guests.

4.Makes recommendations to Management for modernization of equipment, servicemethods, presentation and improved guest satisfaction.

5.Coordinates with colleagues whenever necessary regarding operational problems.

6.Participates in regular meetings and briefings as may be scheduled.

7.Understands and abides by all safety rules, emergency procedures and fire prevention regulations.

Sales and Marketing

8.Is continually aware of hotel services and activities to be able to promote other hotel offerings and to be responsive to guest enquiries.

9.Constantly strives to develop and increase sales in order to increase profitability.

10.Provides Management with creative ideas to project and enhance the Image of the hotel.

General

11.Reports for duty punctually, maintaining a high standard of personal grooming and hygiene, wearing correct uniform and nametag at all times.

12.Participates in any scheduled training and development programs that may improve personal or departmental standards.

13.Provides a friendly, courteous and professional service to guests at all times.

14.Ensure that relationships with colleagues are good, maximizing team spirit and cooperation to the good of the outlet.

15.Understands and adheres to the hotels policies and procedures.

16.Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.

Ideally with a relevant degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience in hotel operations. Good customer service, communications and interpersonal skills are a must.