HIERARCHICAL COMPETENCIES

1. 1. Reports to the Supervisor / Food & Beverage Managers.
   2. Displays good teamwork towards his colleagues.

1.3. Performs the tasks assigned to him and ensures their proper implementation.

1.4. May be designated to substitute the Supervisor in his absence.

1.5. May be assigned to another outlet based on business demands.

 JOB SUMMARY

1. The waiter must carry out service to the highest professional standards. The Waiter must follow all the LQA standards and Rosewood Standards and Responsibilities set forth by the resort, and ensure a friendly, polite and efficient service. Take food and beverage orders, retrieve and serve alcoholic, non-alcoholic beverages and food orders to guest tables according to Resort specifications, courteously and efficiently. Collect payments. Also assists in the maintenance of the Restaurant area and equipment.

OBJECTIVES, RESPONSIBILITIES AND COMPETENCIES

3.1. OBJECTIVES

· Acts on issues and concerns in his field of activity immediately, reports action to the Supervisor or Food & Beverage Manager .

· Ensures compliance with his assigned objectives.

· Maintains an excellent reputation in the eyes of the guests and the staffs.

3.2. RESPONSIBILITIES

· Working hours: the working hours are in accordance with the established duty roster issued by the Bar Supervisor. Working hours beyond the schedule will be compensated.

· Uniforms: he is compelled to wear the assigned uniform. Follow Rosewood Dress Code in handbook. No visible tattoos, male piercings of any kind, or female piercings other than one per ear; or facial hair.

· Performance: as elaborated in the job particulars

3.3. COMPETENCIES

· Financial competencies: Must follow Rosewood and Departmental money handling guidelines.

· General competencies: as delegated to him by the Bar Supervisor. Must be able to lift a minimum of 40 lbs.

4. ESSENTIAL JOB FUNCTIONS

4.1. Presents himself clean in his job environment.

4.2. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

4.3. Attends the daily service briefing. Attending the 8:30am and/or the

10:30am & 4:15 Meetings. 

4.4. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

4.5. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

4.6. Maintain positive guest and resident relations at all times.

4.7. Resolve guest complaints, ensuring guest satisfaction.

4.8. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

4.9. Be familiar with all Resort services/features and local attractions/activities to respond to guest inquiries accurately.

4.10. Maintain complete knowledge of:

a) table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the Restaurant.

b) all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.

c) the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

d) all menu items, prices, preparation method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation.

e) P.O.S. and manual systems.

4.11. To be team oriented and to be able to cope with high volume of business.

4.12. To be friendly, attentive with a positive attitude and always use proper language. Do not speak about personal problems, politics or religious concerns to guests or colleagues.

4.13. Documentation to know about:

a. To be aware and thorough about every training handout

b. Hotel facilities

c. Fire procedures

d. Job description and employees Handbook 

e. LQA Standards.

d. Rosewood standards & Responsibilities.

QUALIFICATIONS:

• Minimum two years of 5 star hotel food & beverage experience
• Fluency of English language, both written and spoken
• Familiar with Micros system
• High School Diploma

Pays $15.90 per hour plus gratuities