Department facilities and machinery.
Knowledge and application of the HACCP Manual.
Brand Handbook (Image and Uniformity Manual)
Professional technical vocabulary.
Job documentation (order slips, menu wheels, service orders, menus, delivery notes, and invoices).
Knowledge of the Hygiene and Cleaning Plan.
Types of service.
Enology, wine and alcohol service.
Payment methods.
Knowledge of all hotel areas and facilities.
Knowledge of the brand values.
Maintain an adequate stock of consumable materials for events (pens, pads, flipchart refills, coasters... )
Set up and equip tables for each type of event (banquet, course,...) according to the service order.
Ordering and storage of beverages
Attend to appetizer or cocktail service in the dining room (carrying beverage trays and cold and hot appetizers).
Attend to assisted coffee break service.
Dismantle the bar setup, collect and return leftover goods, and perform settlement.
Cleaning and clearing of tables
Reporting of incidents and daily operation.
Carrying out Inventories.
Support in the resolution of complaints
Receive and greet customers upon arrival and bid them farewell upon departure
Keep the dining room or public area in order (chairs, tables, trolleys, etc.)
Take an interest in customer satisfaction, attend to information requests and complaints
Offer a second drink and recommend products (sales tips)
Classify waste and rubbish (plastics, cardboard, glass, organic matter,... ) and recycle or evacuate
Perform the mise en place (3): set the tables according to brand standards
Clean machinery and leave it ready for the next service
Leave the premises tidied up (turn off lights, AC, ambient music, close curtains,...)