The Role: Breakfast Assistant

Reporting to : F&B Supervisor / Manager on Duty

Responsible for : Ensure efficient and professional operation and customer service in accordance with company standards.

Key Duties (although below is not exhaustive)  of the role include:

·        Restaurant and/or bar standards of service and preparation (SOPs) are adhered to at all times.

·        Be knowledge of all food and beverage menus.

·        To actively upsell throughout all aspects of customer service.

·        At all times conduct yourself in a professional and courteous manner.

·        Ensure customer satisfaction throughout there dining experience with us.

·        Manager/Supervisor to be informed of special requirements or difficulties.

·        Responsible for own station, replenishment of crockery, cutlery etc.

·        To read, understand and comply with your responsibilities as defined in the Health and Safety statement and Staff Handbook.

·        Thorough deep cleansing of restaurant and surrounds as required. – Any other reasonable duty as requested by management.

·        To ensure HACCP, cleaning schedules are completed on a daily basis and standards maintained.

·        To actively participate in any training and personnel exercises designed to improve standards and performance levels.

·        To carry out the hotel’s customer relation policy.

·        To communicate hotel services to guest as required.

·        To receive customer complaints in a courteous and sympathetic fashion and to report to your manager immediately.

·        To arrive for duty in accordance with rostered times in full clean uniform and wearing name badge at all times.

·        To ensure the highest standards in personal hygiene and grooming. (please refer to company grooming policy)

Above list of requirements although mandatory is not exhaustive, reasonable flexibility will be required within your role.

The Role: Breakfast Assistant

Reporting to : F&B Supervisor / Manager on Duty

Responsible for : Ensure efficient and professional operation and customer service in accordance with company standards.

Key Duties (although below is not exhaustive)  of the role include:

·        Restaurant and/or bar standards of service and preparation (SOPs) are adhered to at all times.

·        Be knowledge of all food and beverage menus.

·        To actively upsell throughout all aspects of customer service.

·        At all times conduct yourself in a professional and courteous manner.

·        Ensure customer satisfaction throughout there dining experience with us.

·        Manager/Supervisor to be informed of special requirements or difficulties.

·        Responsible for own station, replenishment of crockery, cutlery etc.

·        To read, understand and comply with your responsibilities as defined in the Health and Safety statement and Staff Handbook.

·        Thorough deep cleansing of restaurant and surrounds as required. – Any other reasonable duty as requested by management.

·        To ensure HACCP, cleaning schedules are completed on a daily basis and standards maintained.

·        To actively participate in any training and personnel exercises designed to improve standards and performance levels.

·        To carry out the hotel’s customer relation policy.

·        To communicate hotel services to guest as required.

·        To receive customer complaints in a courteous and sympathetic fashion and to report to your manager immediately.

·        To arrive for duty in accordance with rostered times in full clean uniform and wearing name badge at all times.

·        To ensure the highest standards in personal hygiene and grooming. (please refer to company grooming policy)

Above list of requirements although mandatory is not exhaustive, reasonable flexibility will be required within your role.