Commis Waiter Job Desc
Job title : Commis Waiter
Department : F
& B
Report to : Supervisor and captain
Responsible for : to Assist captain in serving guest
COMMUNICATION LINES
Vertically :
Supervisor & captain
Horizontally : Waiter
AUTHORITY
Over Money : Hand over all bill and payment to
Supervisor or manager on duty
Over Staff :
None
GENERAL MISSION
Under the general guidance of the Captain Waiter of the outlet or
function in the shift he/or she is assigned, in accordance to the Policies and
Procedures established by Novotel Al Dana Resort.
Assisting waiter/tress in the preparation and service of food and
beverage within the service standards established by the Hotel leading to guest
satisfaction and zero complains.
RESPONSIBILITIES AND MEANS
1. Serves food and beverage to guest
according to prescribed service standards and procedures with emphasis on speed
and accuracy, when required, clear and resets work stations + tables.
2. Cleans and maintains
equipment, tools, fixtures, service area in station assigned.
3. Cleans and re-stocks
service station.
4. Knowledgeable of all
the equipment in the outlet, the proper handling and usage.
5. Performs any other duties assigned by the
immediate superior, which leads to guest satisfaction and profit for the hotel.
1. CUSTOMER SERVICE
1. Communicates
with guests, government officials and other important individuals in the
performance of work and in promoting the outlets and the Hotel.
2. BUSINESS MANAGEMENT and ADMINISTRATIVE
RESPONSIBILITIES
1. Assists the Captain
Waiter in the monthly and daily operating equipment inventory.
2. Reports any unusual incident, guest
complains, lost and found, breakage and losses to the Service Supervisor.
3. Attends pre-meal
briefing and de-briefing daily and the monthly F & B Staff Meeting.
4. Attends all meetings
and training sessions organized by Hotel management for the staff.
5. Responsible for cost
saving on guest supplies, food supplies, electricity, water, etc.
3. COMMUNICATION
1. Reports to the Captain
Waiter of the outlet or function he or she is assigned.
2. Communicates to guest
in delivering product and service.
3. Relates to co-employees
in service and kitchen in performance of work and service to guests.
4. Relates to employees of
the other departments for special functions and activities of the Hotel.
4. ASSET MANAGEMENT
1. Ensure that all operational equipment is
use to its appropriate function and well maintained.
2. Report all defectives Asset and
equipment to his direct manager.
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure, especially those related to guest and staff
evacuation to insure full evacuation in safety condition of the hotel if
required.
6. HUMAN RESPONSIBILITIES
1. Establishes and
maintains good relations with employees within the department and between
other departments.
2. Provides assistance to co-employees within
food & beverage and amongst other departments in the performance of tasks
to foster team work and success for the Hotel.
7. MARKETING
8. TECHNICAL RESPONSIBILITIES
1. Reports to work in
prescribed uniform and well-groomed.
2. Reports to the Captain Waiter at the
start of shift to receive necessary instructions for the shift, side duties
assigned, station assignment, menu changes, guest comments and complaints.
3. Performs mise-en-place
at the prescribed hours.
3.a Polish glassware, chinaware and flatware
3.b Fold Linens
3.c Clean and prepare sufficient condiment
3.d Clean and Re-stock stations
3.e Prepare finger towels for service
4. Conduct Linen Exchange
5. Collect Requisitioned
items from the storeroom, for food supplies, guest supplies and beverage
supplies.
6. Follow up and pick up
order for food and drinks.
7. Assist waiters in
serving food and drinks.
8. Clear and re-set table.
9. Clear service stations
of soiled equipment and re-stock with clean equipment.
10. Perform cleaning tasks.
11. Capable of operating all
equipment inside the restaurant.
12. Performs sequence of
service.
9. REPRESENTING HOTEL TO THE COMMUNITY
1. At all times whilst representing the
hotel, act in a professional, decorous manner ensuring proper representation of
the Hotel.
10. DIVULGING OF HOTEL INFORMATION
1. The Hotel requires that you will not
(during or after your employment) without the hotel writing consent, divulge
every information concerning the Hotel or any associated hotels or any of their
dealing, transaction or affairs which may come to your knowledge during or in
the course of your employment with the Company.
11. TEMPORARY MISSION
1. May be rotated to
different outlets and other temporary task within the Hotel.
PERSON SPECIFICATIONS
POSITION: Commis Waiter DEPARTMENT: F & B
SKILLS ESSENTIAL DESIRABLE
EDUCATION,
Five Star Hotel Apprenticeship
or training
EXPERIENCE 2 years in 4 star
property in F&B
INTERPERSONAL execute order fast and
SKILLS efficiently
while remaining calm
Motivated and Ready to learn
COMMUNICATION Must speak, read and understand Knowledge of a foreign
language
English Arabic
or French
SPECIFIC Must be able to answer comfortably
Guest’s
request
PRESENTATION Well groomed and presentable
at all times. Practice good hygiene
PHYSICAL Mentally alert, able to work
long
hours. Lift loaded trays approximately
ten pounds
OTHER Must be trustful of paramount integrity
REQUIREMENT Minimum age 20 years
MISCELLANEOUS
WORKING Well maintained F&B environment
CONDITIONS Open friendly environment in harmony
with
colleagues and guest
WORKING Flexible hours in accordance with job
requirement
HOURS
Signature:
[Employee] [Date] [Department
Head] [Date]