Describe the selection of food and beverage menu items to guests by offering interesting, and divide descriptions of each item?s, origin, taste, and preparation methods; maintain food & beverage menu knowledge for items offered in the restaurant; communicate guest orders including any special needs or requests to the kitchen and bar using the hotel?s point-of-sales system ( upselling ); check completed orders with the guest?s original order; transport items to the guest table in a timely manner.
Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests.
Properly and accurately close guest checks; process cash and credit card payments.
Breakdown, clean and set-up of table and serving stations.
Work harmoniously and professionally with co-workers and supervisors.
To use guest?s names at all times.
To ensure that service is discrete and efficient at all times.
To report all comments/ complaints/ problems to the manager immediately.
To carry out additional tasks as instructed and by reasonable request from the leadership team.
The chef de rang should execute all the tasks coming from his managers in term of the hotel industry.
